Chocolate Chip · Cookies · Oatmeal

Oatmeal Chocolate Chip Crunch Cookies

The heat wave is finally over…. and somehow, in a sick, twisted form of reality, 101 degrees doesn’t feel too bad…

Crazy, I know….

P1000201

Oatmeal Chocolate Chip Crunch Cookies – adapted from Lisa Yockelson

1 cup plus 2 tbs. all-purpose flour
1/2 tsp baking soda
1/8 tsp baking powder
1 1/2 sticks unsalted butter, at room temperature (next time, I’ll use one stick)
1/2 cup plus 2 tbs. packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 1/2 cups quick-cooking rolled oats
1 cup semisweet chocolate chips
1 cup lightly crushed chex cereal
In a medium bowl, whisk the flour with the baking soda and baking powder. In a large bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until blended. Beat in the granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs and vanilla. At low speed, beat in the dry ingredients, in 2 additions. With a large wooden spoon, mix in the oats, chips and cereal. Cover the cookie dough and refrigerate for 1 hour, until chilled.
Preheat the oven to 375°. Line 3 large baking sheets with parchment paper. Using a rounded tablespoon, spoon mounds of dough onto the baking sheets, at least 3 inches apart. Bake the cookies for about 14 minutes, until golden and just set. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
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