Trouble With Toast

I absolutely LOVE chocolate chip cookies.  Maybe it’s the comfort food factor, or the way they make the kitchen smell, or the memory I get of me and my grandmother baking them together.  Either way, I have a soft spot for the classic cookie–soft (but with slighly crisp edges), gooey, and warm from the oven.  Yum!

While the quintessential Toll House variety will always be king, I like discovering new riffs.  Thus, when I saw a recipe for black and white oatmeal cookies over at Slashfood, I couldn’t wait to try it.  In addition to being a little heartier and more texturally complex than a regular chocolate chip cookie, this version utilizes both white and semisweet (or dark, if you would prefer) chocolate.  Double chips = double delicious!

Here’s my recipe, which is slightly modified from this one.  They turned out great!

• 1 1/4 cups all purpose flour
  1 tsp baking powder
  1/4 tsp salt
  1 1/2 sticks butter (softened)
  1/3 cup granulated sugar
  3/4 cup packed brown sugar
  1 1/2 tsp vanilla extract
  2 tablespoons milk
  1 egg
  1 cup milk chocolate chips
  3/4 cup white chocolate chips
  1 cup quick cooking oats

Preheat oven to 375.

Combine baking powder, flour, and salt on one bowl. In another larger bowl, combine sugar, brown sugar, butter, and vanilla. Beat until creamy. Add egg and mix. Slowly add the flour mixture and the milk and mix well. Add oats and chocolate and white chocolate chips and mix well.

Drop by rounded spoonfuls onto ungreased cookie sheet. Cook for 10-14 mins until edges are brown and center is still soft. Let cool.