Crispy Oatmeal Chocolate Chip Cookies

 

Chocolate chip cookies are delicious. So are oatmeal raisin cookies. But in my opinion, the king of all cookies is a hybrid of the two. For years, I'd been sampling and comparing oatmeal chocolate chip cookies but had never tried making my own. Until this week, that is. After one misguided attempt resulting in insipid, cakey little domes that dried out almost instantaneously, I took a step back for a minute. I thought about a standard chewy oatmeal raisin cookieโ€”the kind that bends as you bite into it and leaves behind a rich, spicy aftertaste. And then I thought of the chocolate chip cookies my mother used to make when I was growing up. She took the recipe from the Nestle Toll House chocolate chips bag and tweaked it so the cookies came out flatter and crisper around the edges, with rich caramel undertones. I decided what I was really looking to achieve lay somewhere in between these two. The resulting cookies were crisp indeed, almost lacy, with little pockets where butter and sugar had pooled to create crackly deposits of caramel. The spices were pronounced without being overbearing, and every cookie promised at least half a dozen chips. It was difficult to wait until they were cool enough to handle. I may never make plain old chocolate chip cookies again!

What you will need

1 1/4 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/8 teaspoon allspice

2 sticks unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

3 cups rolled oats

2 cups semisweet chocolate chips or chunks

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