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Announcing the official recipe for the September Baking Challenge! We are going to baking up oatmeal cookies!
Since it’s September and that means back to school (or at least some sense of the word) I think oatmeal cookies are perfect afternoon treat.
Last month for the August Baking Challenge I had you bake up fruity desserts and I will be announcing the winner soon! So stay tuned for that. Be sure to join the Facebook group where I will be announcing the winner.
Here is how to participate in the challenge:
- Step One: Make This Oatmeal Chocolate Chip Cookie Recipe .
- Make and Comment: Be sure to leave a comment on the oatmeal cookie post (not to this post).
- Share: Take a photo and share it by September 30, 2020 – 12:00 AM EST. You have three options on how to share your photo:
- Share on Instagram. Just be sure to tag me – @bostongirlbakes and use the hashtag #bostongirbakes
- Facebook Community –I have a private Facebook group where we share all of our amazing creations and ask questions! If you’re not already inside, click here to request access. Please note that I approve everyone manually to ensure the community remains a fun and friendly place, so it may take several days for your request to be approved.You can submit to one or the other, or to BOTH for two entries. Woo hoo double entries!
- Email me: email@example.com
This month the prize is going to be a $75 Amazon Gift card!!!!
Every person who submits a photo following those directions will be entered into the random giveaway! No purchase necessary.
And don’t worry about taking that perfect photo. The winner will be selected randomly. Your photos may be put on display to share with my entire audience! I will message the winner via the platform they posted the photo on (Facebook or Instagram). Winner must reply with their address to receive the gift card. If there’s no response within 48 hours a new winner will be chosen. I will purchase the gift card through the Amazon website.
So are you ready? Let’s get baking!
Oatmeal Chocolate Chip Cookies
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 cup (2 sticks, 226 g) unsalted butter melted and slightly cooled
- 1 cup (213 g) packed light brown sugar
- 1/2 cup (99 g) granulated white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups (198 g) oats old fashioned or quick
- 2 cups (340 g) semi-sweet chocolate chips
- Combine dry ingredients. In a medium sized mixing bowl, combine your flour, baking soda, and salt.. Whisk and set aside.
- Whisk together the melted butter and sugar until well combined. Add in your eggs and vanilla. Mix to combine.
- Combine wet and dry. Add in your dry ingredients, and mix to combine. Be careful to not overmix.
- Add oats and chocolate chips. Stir with a rubber spatula.
- Scoop and refrigerate dough. (Again this step is optional, but I prefer the texture better). Cover bowl and refrigerate for 24 hours (up to 72 hours). When ready to scoop, you may need to let the dough sit out for 20-30 minutes to soften before you can scoop.
- Bake. When ready to bake, pre-heat your oven to 350 degrees Fahrenheit. Place 6-8 large cookies (large cookie scoop- about 3 ounces or 1/4-cup), or 12 smaller cookies (small scoop, about 2 Tbs.) on a parchment paper lined cookie sheet and bake on the middle rack for 18-20 minutes for large cookies, or 10-12 minutes for smaller cookies.
- Cool cookies. Allow cookies to cool 5 minutes on the cookie sheet before transferring the cookies to cool on a cooling rack.
- Tools: Cookies Sheets | Oven Thermometer |Kitchen-Aid Mixer |Cookie Scoop | silicon baking mat | spatula | cooling rack | cookie spatula
- Make Ahead: Dough can be made and refrigerated for up to 72 hours. Just cover the bowl well, and when ready to bake allow the dough to sit out for a few minutes to soften so you can scoop.
- Freezing: You can also freeze the dough. Scoop the dough and freeze solid then transfer the cookie dough to a plastic bag and freeze for up to 3 months. When ready to bake, do not thaw, just bake as normal but add a few extra minutes of baking time.
- Measure your flour correctly. Be sure to measure your flour correctly, so the texture comes out right. If you over measure your flour, it can result in a cakier cookie. So it's super important to be accurate during this step. Now, simply whisk your dry ingredients together and set aside!
- Chill the dough. This dough gets chilled for at least 24 hours up to 72 hours. Chilling the dough results in a nice thick and tall cookie that spreads less in the oven. Basically? Perfection. I actually tested a cookie straight from the bowl to see if it made a difference. The cookies that were chilled definitely spread less, but to be honest, even NOT chilled these were still THE BEST. Do yourself a favor, and scoop the cookie dough first before refrigerating. Unless you have Herculian arms, you will have a heck of a time trying to scoop the dough after if it’s been chilled. Scoop, then chill. Chilling my cookie is one way to keep my cookies from spreading too much.
- Use a large 2-inch cookie scoop and scoop giant balls of cookie dough. Why? Because bigger cookies are better than small ones? Ok, well yes they are. But, there is actually science behind it too. The larger cookie helps to give those perfect crispy edges and soft ooey, gooey, middle we all want. You could also measure out your cookie dough into 3 1/2 ounce balls of dough to ensure they are all the same perfect size.