If you’re looking for large thin crisp caramel brown sugar flavored chocolate chip cookies- look no further -you found them right here! I had to make these cookies twice in two days just to make sure they were as good as I thought they were after I baked the first batch. They were. I love the look of these eggless oatmeal chocolate chunk cookies and the spread you get from the flattened balls of cookie dough in the oven. There is just nothing like a crisp ultra thin chocolate chip cookie. I’m thrilled that I found this recipe in my copy of Chewy Gooey Crispy Crunchy melt in your mouth cookies by Alice Medrich.
There is something so rewarding about having a full cookie jar, especially with chocolate chip cookies. Growing up if we didn’t have cookies in the cookie jar, we baked and put cookies in the jar. For the most part I share or giveaway the cookies I bake so I find using a tupperware type container to be the best kind of storage for my cookies. Although, I have to admit to missing a traditional cookie jar in my kitchen -there’s nothing like reaching in a cookie jar to grab out a few cookies. Is the cookie jar filled to the top? Or does your hand go deep into the container to come away with the last cookie or maybe just a few crumbs? Not that cookie crumbs are bad but when you’re hankering for a cookie(s) a few crumbs may not hit the spot. Might be time to bake up a fresh batch of chocolate chip cookies.
I’m going to have to do some further exploration in my Alice Medrich Cookie cookbook where there are recipes to explore for several cookie textures. The gooey warm rocky road brownies sound pretty good and once I work through my current obsession with cookies in the crisp section I may be convinced to explore gooey, chewy, crunchy, melt in your mouth and don’t forget flaky, another one of my personal favorites. All in good time, this hefty cookbook filled with Alice Medrich’s cookie inventions is not going anywhere soon.
Adapted from Chewy Gooey Crispy Crunchy melt in your mouth cookies by Alice Medrich.
- 1&1/3 cups (6 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1&1/4 sticks (10 tablespoons) unsalted butter, melted and cooled
- 1/2 cup (1.5 ounces) quick rolled oats
- 1/2 cup (3.5 ounces) granulated sugar
- 1/4 cup (1.75 ounces) packed dark sugar
- 2 tablespoons plus 1 teaspoon (2 ounces) light corn syrup
- 2 tablespoons whole milk
- 1/2 teaspoon sea salt
- 1 generous cup bittersweet chocolate chunks or large chips (7 ounces)
- Preheat the oven to 325F.
- Bake the cookies for 14 minutes.
- Stir together the flour and baking soda in a small bowl, set aside.
- In a large bowl whisk together the melted butter, oats, sugars, corn syrup, milk and salt.
- Stir in the flour mixture.
- Stir in the chocolate pieces.
- Chill the dough for at least 30 minutes.
- Divide the dough into 15 equal pieces.
- Line 3 baking sheets with aluminum foil, dull side up.
- Place 5 dough balls on each sheet, one in the center and one in each corner.
- Flatten the dough balls until they are about 3 inches around -remember they will spread.
- Bake 2 sheets at a time, rotating half way through until they are dark golden brown and very thin.
- Cool the cookies for a few minutes before sliding the foil off the baking sheets to continue cooling.
- Bake the third sheet, you can slide the third foil sheet with the flattened dough balls onto the warm cookie sheet as long as you pop it right into the hot oven.
- Cool the cookies on metal racks.
- Store in an airtight container for several days.