- Hey you're watching Preppy Kitchen where I, John Kanell,
teach you how to make delicious homemade dishes to share
with your family and friends.
Today, one of my favorite cookies: chocolate chip oatmeal.
Crisp on the outside, chewy on the inside, chocolate,
big hit of salt, the works, oh my gosh, let's get started.
I'm so excited for this recipe because
I've been craving oatmeal cookies.
These cookies are for me.
I will be sharing most of them,
but I'll be having the first few.
And while I'm at it, I'm trying one variation where
I add big flakes of sea salt on top.
Very similar to my peanut butter chocolate chip cookie
which is another favorite of mine,
which I might have to make right after this I don't know.
I'm in a cookie mode.
(playful music)
First off, we're whisking one cup of flour along with
1/2 a teaspoon of baking soda,
but I wanna show you something first.
I'm actually gonna reach into my bag,
level off a cup of flour,
and let's see what it weights at.
Oh my God, you saw I didn't pack anything in there,
that's 166 grams,
one cup of flour is more like 120 so
I'm gonna remove some away.
See all this in here,
all this flour in here is extra.
Watch this.
If you're only using cups to measure flour,
fluff it up, you could spoon it in,
I have a whole video on this,
you can click up here for how to measure flour.
It is the most common and drastic mistake people will make
because cups are not the best for measuring weight.
That's all I'm gonna say about that.
1/2 a teaspoon of baking soda.
Whisk it up.
You could sift it if you want, but we don't need to.
Set it aside, and now for the butter sugar situation.
The bowl of a stand mixer fitted with a paddle attachment,
I'm adding in 1/2 of a cup of unsalted butter
at room temperature.
Cream it up.
(whirring noise)
1/2 a teaspoon of salt
A 1/3 of a cup or about 66 grams of granulated sugar.
And then 2/3 of a cup, 1,
2,
(whirring noise)
of light brown sugar, and then pack it in a bit.
It's gonna be about 140 grams, maybe 133.333, who's to say.
Scrape that bowl down, butter really hardened up.
(whirring noise)
Mix it all up until it's totally homogenous.
We're gonna use one room temperature egg for this recipe,
so crack it into a bowl just to be safe.
Now go back to mixing on low.
Add in two teaspoons of a nice vanilla
and one egg.
It is important for the ingredients to be room temperature
so don't use cold ingredients.
Once that egg is all mixed in,
we're gonna add the flour, so just dump it in.
I started incorporating the flour in just a little bit by
hand before I mix it
so there's not a big pool
of butter, sugar, eggs at the bottom.
Mix it on low until it's combined.
(whirring noise)
That's just combined.
Alright, now it's time for the oats,
I'm not gonna weigh them out cause it's not as crucial.
1 1/2 cups of old-fashioned oats.
Unlike quick oats, these will keep their shape
and really absorb the butter and kind of crisp up
and give you a delightful texture.
And of course, one cup of chocolate chips,
I'm using semisweet
but if you love bittersweet, that is an option as well.
I'm just gonna stir this in ever so gently.
(whirring noise)
I can finish the rest off by hand so I have total control.
If you're using the last of your chocolate chips by the way,
save some for the very end of this recipe
because you wanna stick them on top
for some nice pretty cookies
if you care about that sort of thing.
They're not gonna taste different
but it's nice to have some clean chocolate chips on top.
So right now I'm just using my metal handled spatula
to finish mixing in any random oats and chocolate chips.
You could finish this off in the stand mixer,
I'm finishing it off by hand, just so I have control
and can really distribute the chocolate chips,
and maybe get a little bit of exercise.
Gotta take every chance you can get.
You could bake this now but I'm gonna cover it
and pop it into the fridge
so it can chill for about an hour.
Chilling the dough is it's gonna let
the cookie hold its shape a bit better
and spread out less in the oven
and it also helps the flavors come together.
Like when you have a soup or something,
it's better the next day
cause the flavors kind of came together in the fridge.
It's actually the same for a cookie.
So cover and in to the fridge you go.
My dough's been chilling for a little bit over an hour
so it's time to get scoopin' and abakin'.
Alright so we're gonna need
about two tablespoons per cookie.
This is a little bit larger so I'm not gonna overfill it.
I have a ton of these ice cream scoopers
and there's various sizes and they're not all labeled,
so I'll literally use a tablespoon of water
to carefully spoon it in, see how much they hold.
This is an appropriate size for the cookie dough.
Give it a quick roll.
On to the baking sheet, and they will be spreading out,
so you do need to give them a little bit of space.
We'll take two inches per cookie.
I can feel the oats in my hand when I roll the cookies,
and I love it because my favorite is cookies
with some texture and bite and these have that.
But they're still chewy in the middle,
so they have a little bit of something for everybody,
in my humble opinion.
If you want a delicious cookie recipe with no baking,
try my no-bake cookie recipe,
it has oats, peanut butter, chocolate.
They're addictively amazing.
I think I might need to whip a batch up pretty soon.
One of the things I love about making cookie dough
is that you can bake up however much you want
and then save the rest in the fridge or freezer for later,
so when someone is requesting a midnight snack,
you can just go downstairs and say,
"Okay, be back in a jiffy."
My first batch is ready for the oven but before they go in,
I'm going to stick just a couple of chocolate chips on top,
and they're not covered in any cookie dough,
so you're gonna have nice visual.
I'm also gonna try it
with a little bit of sea salt sprinkled on top.
Mmm, add some sea salt.
These amazing cookies are gonna go into the oven at 375
for eight to 10 minutes.
(howling)
That's Butch saying,
"Cookie"
"crisp."
(laughs)
(beep)
Anyways, into the oven at 375 for eight to 10 minutes.
They will not be baked all the way through,
like most cookies they have to hang out here,
set up, and then you can handle them.
But like if you pull them out of the oven
and try and eat them right away,
you're gonna be scalding your mouth
and they're gonna fall apart.
Word for the wise.
If you like this recipe, check out my cookie playlist,
it has all my favorite cookies
including those peanut butter chocolate chip ones I talked
about at the beginning of the video.
Now it is time for a bite.
(crunching)
The crunch.
Oh my God, I love the crunch on the outside.
By the way, the sea salt ones are actually amazing too.
I tried those out and I loved the salt
and chocolate mixing together.
If you liked this recipe,
hit that like button and subscribe,
and I'll see you in the next video.