Cooking web notes

Lindsay’s Chocolate Café Chocolate Chip Cookies

 

Photo ~ Midwest Living magazine

I am a cookie fanatic and love just about any type, but especially a good chocolate chip cookie!

Midwest Living magazine published a wonderful recipe for chocolate chip cookies and I would like to share it with you.  These cookies are made at Lindsay’s Chocolate Café and Coffee House in O’Fallon, Missouri, in the St. Louis area.  I will definitely be visiting this café the next time I am headed that way!

The cookies have a “flavor-packed lineup” of ingredients that make for a great treat.  They are filled with rolled oats, grated milk chocolate, semi-sweet chocolate pieces and nuts to make each bite delectable.  The double chocolate adds color and flavor and the oats and nuts add a great chewy texture. 

The unique thing about this recipe is that the cookies can be baked on a preheated stone as well as cookie sheets.  The article states that the baking stone makes slightly crisper edges.  I have never heard of cookies being baked on a baking stone.  Have you?  I am really curious about that! 

Lindsay’s Chocolate Café Chocolate Chip Cookies

Ingredients:

2½ cups regular rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 12-oz. pkg. semisweet chocolate pieces (2 cups)
1½ cups chopped walnuts or pecans
4 ounces milk chocolate bar, grated

Method:

In a medium bowl, combine oats, flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.

Add sugars; beat on medium speed until mixture is combined, scraping sides of bowl occasionally.

Beat in eggs and vanilla until combined.

Beat in as much of the flour mixture as you can with the mixer.

Stir in any remaining flour mixture with a wooden spoon until combined.

Stir in chocolate pieces, nuts and grated chocolate.
Drop dough from a large cookie scoop (3 tablespoons) 4 inches apart onto ungreased cookie sheets or a preheated baking stone.

Bake in a 375 degree oven for 9 to 10 minutes or until edges are light brown.

Cool on cookie sheets or baking stone for 1 minute.

Transfer to wire racks and let cool.

Makes 30 cookies.

This cookie is a star!

This entry was posted on Friday, November 25, 2011 at 5:31 AM and is filed under Chocolate, Cookies, Oats, Walnuts. You can follow any responses to this entry through the RSS 2.0. You can leave a response.