I think it's E-harmony who advertises their date-matching techniques "based on 27 points of compatibility" or something like that, but I've developed a theory than one can tell if the relationship will last based on cookie compatibility alone. You should definitely run if say your favorite cookie is a pumpkin spice cookie with brown butter icing or a hazelnut chocolate shortbread but your significant other turns up their nose at anything more complex than a plain chocolate chip cookie (oh, the potential for greatness is juuuuust beginning!) And if they hate cookies all together, good lord, why are you still dating them?! So I was a little wary when I asked M what his favorite cookie was a few months ago, and he answered, "Oatmeal Chocolate Chip." I needn't have feared for too long though, because when I asked dubiously, "Juuuusttt oatmeal chocolate chip? What about sea salt on top or hazelnuts or pecans or coconut? " "Oooooh!!, " said M, "can I have all of that?!"
So not wanting to abandon my long-standing favorite chocolate chip cookie recipe, yet wanting to incorporate oatmeal into it, I combined ideas from a couple of different blogs (ooooh, smoked sea salt and pistachios, I have both! Let's do that!) and (browning the butter AND adding oatmeal to the Cook's Illustrated recipe I've long followed?! I'm in!) to create this cookie that must be pretty dang delicious, because M ate 4 of them BEFORE we went to my building's 4th of July BBQ party.
1 1/8 cups unbleached all‐purpose flour (5.25 ounces)
2 cups old-fashioned rolled oats
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1 cup dark brown sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2-2 cups semi-sweet or bittersweet chocolate chips (I use a 10 oz bag of Ghiradelli 60% Bittersweet chips)
3/4 cup chopped toasted pistachios
smoked sea salt, for sprinkling
1. Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
2. Brown the butter- add the 14 Tbsp of butter to a medium-sized stainless-steel sauce pan (if you use a non-stick or dark-bottomed pan, it will be very difficult to tell when the butter is brown). Melt the butter over medium-low heat, stirring occasionally with a spatula. Cook the butter until the milk solids sink to the bottom of the pan and start to turn brown and smell very nutty. This should take about 5 minutes, but stay close to your pan while browning the butter because it can go from brown to sad, black burnt butter in an instant. Immediately remove the butter from the pan by scraping it (don’t forget the tasty brown bits stuck to the bottom of the pan!) into a heat-proof glass measuring cup. Cool for about 5 minutes.
3. In a medium-sized mixing bowl, whisk together the dry ingredients: flour, oats, salt, baking soda. Set aside while you work on the wet ingredients.
4. In a large mixing bowl, whisk the slightly cooled brown butter with the brown and granulated sugars until thoroughly combined.
5. Whisk in the whole egg, the egg yolk, and the vanilla, again whisking vigorously until thoroughly combined.
6. Using a spatula, fold the flour mixture into the butter mixture, mixing together only until it has just come together into a uniform dough.
7. Fold in the 10 oz chocolate chips and the 3/4 cup chopped toasted pistachios.
8. Scoop the cookie dough into scant 1/4 cup balls of dough and place the cookies evenly apart (12 per pan = 4 rows of 3 cookies on each pan). Lightly press to flatten the top of the ball, then sprinkle just a little of the smoked sea salt on top of each cookie.
9. Bake the cookies in the preheated oven about 14-16 minutes, or until the edges are browned and set, but the cookie middles still look slightly raw. Removing them at this stage ensures they will be chewy and awesome their whole cookie life (aka until you finish eating them).
Makes 2 dozen large tasty cookies. The best part of photographing these was getting to make the one with the bite marks out of it. Nom nom nom.