his
sweet and buttery flavored Oatmeal Cookie has a surprise ingredient; rice
cereal. Rice cereal adds a nice crispy texture to the cookie yet it does
not take away from the chewiness of the old fashioned rolled oats. We also
add lots of chocolate chips which both kids and adult chocolate lovers
will enjoy. This recipe, along with the other Oatmeal Cookie recipe on the
site, comes from
Jane Rodmell's 'Best Summer Weekends Cookbook' and it's a cookbook that is full of great sweet
and savory recipes.
Once the batter is made, the next step is to form the
cookies. If the batter is firm, like this one is, we can simply "drop" the
batter onto our baking sheet. All we need is
two spoons, just make sure every cookie is the
same size so they bake evenly. And space the cookies evenly on the baking
sheet, giving them enough room to spread.
When making Oatmeal Cookies there is always the
question of what type of rolled oats to use; old-fashioned or
quick-cooking.
Both types start with oats that are cleaned, toasted, and hulled
to become what we call oat groats. The difference between the two
is in the thickness of the oats after the oat groats have been steamed and flattened. Old-fashioned rolled oats are thicker because to make quick-cooking
rolled oats the oat groats are first cut into pieces before being
steamed and flattened. Although they are usually interchangeable
in recipes I recommend using old-fashioned rolled oats
as I prefer their
thicker texture and better flavor.
Preheat
oven to 375 degrees F (190 degrees C). Line
two baking
sheets with parchment paper.
In the bowl of
your electric mixer (or with a hand mixer), cream the butter and sugars until smooth (about 2 - 3 minutes). Add the eggs,
one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda,
and salt. Add the flour mixture to the creamed mixture and beat
until incorporated. Stir in the oats, and then gently stir in the rice cereal
and chocolate
chips.
Drop by rounded
tablespoonfuls onto the prepared baking sheets and bake the cookies for about
10-12 minutes, or until lightly browned. For chewy cookies, slightly underbake.
For crunchy cookies, bake a few minutes longer. Remove from oven and let the
cookies cool a few minutes on the baking sheet before transferring them to a
wire rack to cool.
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