Puffy Oatmeal Chocolate Chip Cookies

Today my honey and I are celebrating 10 years of marriage! It’s hard to believe that a decade has passed since I married my polar opposite, but somehow this life we’ve made together works.

Over the years I’ve learned to appreciate his laser focus on safety and practical footwear. He’s learned to accept my cookbook sprawl and turbulence in the kitchen. While there are some things we’ll never agree on (best to-go coffee, keychain flotsam [I collect, he hates], who loves our dogs more) there are some very strong and present alikes that keep our hearts tied together.

One of those things – cookies. We both agree they’re super important for a happy marriage. His favorite cookie in all the land is homemade oatmeal-chocolate chip, so this post is for him.

His/Hers

Since I’m all about getting creative with cookie add-ins, I made these two ways. My version has cashews, soft caramel and a sprinkling of fleur de sel. I was pleasantly surprised when I saw Mark sampling my souped-up version. He’s usually such a purist, but he loves the cashew-caramel version, too!

These cookies are buttery, vanilla-scented and slightly puffy with crisp edges. If you decide to go the cashew-caramel route, I suggest using block soft caramel, like this kind from King Arthur Flour. It spreads and pools during baking and it remains soft and chewy after the cookies are cooled.

So, there you have it. One of the great secrets to a happy marriage. I know it’s not easy living with me, especially during cookbook-writing phase. And sometimes I just wish hubby would stop popping his toes repeatedly when I’m trying to read at night. But if that’s the worst of it, we’ll be right on track for 10 more years.

At least.

I love you, husband.

Puffy Oatmeal Chocolate Chip Cookies

[click for printable version]

Source: adapted from Quaker Oats

Yield: 22-24 cookies

Prep: 30 minutes, total time about 55 minutes

1/2 cup plus 6 tablespoons/197g unsalted butter, softened

3/4 cup/156g light brown sugar, tightly packed

1/2 cup/100g granulated white sugar

2 large eggs

1 tsp/5g vanilla extract

1 1/2 cups/210g all-purpose flour

1 teaspoon/7g baking soda

1/2 teaspoon/4g fine sea salt

3 cups/242g quick cooking oats

1 cup/177g semisweet chocolate chips

Additional semisweet chips, up to 1/2 cup/88g

1. Heat oven to 350F. Line two baking sheets (or four, if you have them) with parchment paper.
2. In a large bowl, beat butter and sugars together at medium speed with an electric hand mixer until creamy.
3. Add eggs and vanilla; beat until combined.
4. In a medium bowl, whisk together flour, baking soda and salt. Add to butter mixture and beat until just combined.
5. Add oats and chocolate chips. Mix on low speed until oats are incorporated and chips are evenly dispersed.
6. Place one tablespoon of dough on a lined baking sheet and then place another tablespoon directly on top (this will be approximately 26g total). Stud dough with additional chocolate chips. Repeat process, spacing cookies 3-inches apart and place no more than 6 cookies total on each baking sheet.
7. Bake for 15 minutes or until light golden brown. Allow cookies to cool on pans for 5 minutes before transferring to a wire rack.

Cashew-caramel variation

1 dough recipe Puffy Oatmeal-Chocoalte Chip Cookies (above)

100g block soft caramel cut into 1/2-inch pieces

3 oz. whole unsalted roasted cashews

Fleur de sel

1. Make cookie batter and place on baking sheets as directed. Stud tops of cookies with caramel pieces and cashews in addition to the 1/2 cup chocolate chips. Bake for 12-15 minutes and sprinkle with pinches of fleur de sel directly after removing from the oven. Cool as previously directed.