Page 165 - UMass2018_CookBook

Danielle's
Milk and White
Chocolate Chip
Oatmeal Cookies
DeRenzo Pena Family, Northport, NY
“Twice the chocolate chips in one delicious oatmeal cookie—who can resist! Our family favorite for years!” — DeRenzo Pena Family
Preparation
1. Set oven racks to the upper third and low- er third of the oven. Preheat oven to 350°F.
2. In a small bowl, mix together the flour, baking soda, salt and cinnamon. Set aside.
3. Place the butter, brown sugar and granulated sugar in a large bowl. Using a handheld mixer fitted with the beater attachment, beat until smooth, about 2 minutes.
4. Add the egg and vanilla and beat well. Add the flour mixture and beat until well incorporated.
5. Stir in the oats and chocolate chips.
6. Drop the dough by rounded teaspoonfuls onto 2 ungreased cookie sheets, placing them 2 to 3 inches apart.
7. Bake until golden brown and slightly soft in the center, 11 to 13 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through baking.
8. Transfer the cookies to wire racks and let cool for 5 minutes before serving.
Ingredients
Makes about 36 cookies
1 cup all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon sea salt
1⁄4 teaspoon ground cinnamon
3⁄4 cup (12 tablespoons) unsalted butter, softened
3⁄4 cup light brown sugar 1⁄2 cup granulated sugar
1 large egg, at room temperature
1 1⁄2 teaspoons vanilla extract
2 1⁄2 cups quick-cooking oats (not regular, old-fashioned rolled oats)
1⁄2 cup milk chocolate chips, or more, as desired
1⁄2 cup white chocolate chips, or more, as desired
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