As if the Chocolate Malted Whopper Drops weren’t enough, I made/altered a Cooks’ Illustrated recipe for Big and Chewy Oatmeal Cookies. (Really it was sort of as a consolation for my husband. He said they were good, but asked where the malt was. He’s SO spoiled!)
But, seriously, they are really good. And they are hugely gigantic. Each one is like the equivalent of two cookies. It’s the reverse of making smaller cookies so you can eat more.
That’s a hard one to get used to–eating less because they are bigger? Come on! I still ate two or three. Sometimes less isn’t more even if the cookies are twice as big. (You know I’m right.)
Big and Chewy Oatmeal Cookies
adapted from American Classics by the Editors of Cooks’ Illustrated
Makes about 18-20 cookies
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. freshly grated nutmeg (don’t leave out–it really adds to the flavor)
1/2 pound unsalted butter, softened
1 1/2 cups packed light brown sugar (the original recipe calls for 1 cup brown and 1 cup white)
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla (I added this–it’s not in the original recipe)
3 cups old-fashioned rolled oats
2 cups chocolate chips (or raisins)
Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment or silicone baking mats.
Whisk the dry ingredients together and set aside.
Beat the butter for 1 minute using an electric mixer. Add the sugars and beat on high for 3 minutes, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, slowly add the dry ingredients. Mix only until just combined.
Stir in the oats and chocolate chips (or raisins).
Roll a generous 2 Tbsp. (I used a scant 1/4 cup) of dough into balls and place 2″ apart on the prepared baking sheets.
Bake for about 20 minutes, rotating cookie sheets from back to front and top to bottom halfway through baking, until the edges are golden and the tops are just barely set. Slide the cookies (still on the parchment paper) onto a cooling rack. Let cool for at least 30 minutes and peel the cookies from the parchment.
Store in an airtight container.