umm hi. hello. Is anyone still there? It’s been far far far too long. You see, I’ve spent the last 2 weeks gallivanting around Los Angeles, New York and Las Vegas. There were birthdays to be celebrated (like my sisters 21st), US Open tickets to be used, delicious food in NY to be eaten (like the life changing pasta at Scarpetta, the overwhelming fabulousness of Eataly, and the delicious treats I found at Chelsea Market) … and well I got a little side tracked.
But… I’m back!! Back to Los Angeles. Back to work. Back to creating delicious recipes for your friends and family and mine too! Before I share with you my latest and most favorite creation, there are some very exciting things going on at What’s Gaby Cooking that I want to share…
First – I am honored and so excited to presenting at Blogher Food this coming October on a Recipe Writing panel! I cannot wait to see all my fellow food bloggers and eat some delicious food!
Second – Just a few days after I return home from Blogher Food, I am jetting off to Las Vegas, again, to do a cooking demo at Blog World
Third – stay tuned for not only more Good Bite videos but also I am producing some of my own videos that give you a little sneak peak into my life as a personal chef in LA!
And lastly – I am in the final stages of having What’s Gaby Cooking redesigned and omg I can’t even wait to share it with you! It is going to make finding recipes 100 times easier. Finding videos is going to be a breeze! And its going to be full of even more helpful and useful information that you can use in your kitchen!
Whew! Ok. Back to business. I’ve been experimenting with Oatmeal Chocolate Chip Cookies recipes recently and I have finally hit the nail on the head.
They are super moist but the oatmeal adds a touch of crunch. And the brown sugar makes them extra decadent and I promise you guys are going to LOVE them!! I made a huge batch of these and stuck them in the freezer so the kids at work can throw them in their lunches whenever they want a little something sweet!
Oatmeal Chocolate Chip Cookies
Makes 36 cookies
8 oz unsalted butter, softened
1 1/2 cup dark brown sugar
2 large eggs
2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon baking powder
1 3/4 cups old-fashioned oats
10 oz chocolate chips
Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats and chocolate chips and combine. Refrigerate batter for 1 hour.
Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet. Transfer sheets into over and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.