Saturday, September 18, 2010

Annie Lou Unleashed in the City....

Since this blog is still so new, I figured it would be a great time to unleash my special recipe upon the bustling metropolis that is NYC. Are you ready to get baked, NYC? Buckle your seat belts.

Truth be told, this cookie isn't all that special, it is your normal chocolate chip cookie with a few twists. However, when you taste it, you will understand how amazing this is. I started making these about 6 years ago in college after doing a little trial and error baking, and have never looked back. I really liked to make these for my dad when he was still alive. He would take them hunting so that he would have a delicious treat when he was out in the cold. Dad...this one is for you.

The "Annie Lou" Cookie

2 1/2 C. Flour
1/2 C. Ground Oats (this is the gives the cookie a richer flavor than flour alone!)
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
2 Sticks Butter (this should be at room temperature!)
1 Cup White Sugar
1 Cup Brown Sugar
2 Eggs (these too need to be at room temperature...and this goes for whenever you're baking!)
1 tsp. Vanilla
1 package of Semi-Sweet Chocolate Chips
1/2 package Toffee Bits

Preheat your oven to 325 degrees. Take the dry ingredients (flour, oats, baking soda, baking powder, salt) and mix them together in a bowl and set aside. Next, you need to take the butter and whip the butter until it is smooth with a mixer set on medium. Next, take the sugars and cream together with the mixer on medium for about 3 minutes, scraping the sides as needed (Note: the key to any cookie recipe is to really cream the butter and sugars together for a longer period of time than you think necessary, so always do this for at least 3 minutes!). After that, crack open the eggs and throw those in the bowl along with the vanilla, and mix again until it is all thoroughly incorporated. Take the bowl with the dry ingredients and start to pour in a little bit of the mixture at a time, beating it on medium, until everything is mixed together well. Next, dump in the chocolate chips and toffee bits into the bowl and with a large spoon, stir the dough until the chips and bits are evenly distributed throughout. Spoon (or, if you are meet, wash your hands and use them instead!) the dough out onto your cookie sheets, and bake in the oven for 12-15 minutes (depending on how soft or crunchy you want them to be). Lastly, and cerntainly not least......EAT!!!!!!

I love making double batches and then putting the dough in the freezer. This is a great way to do the same amount of work, but have the ability to have freshly baked cookies whenever you want to. I just take wax paper, plop down the remainder of the dough and form it into long logs (like the shape of the tubes of slice and bake cookies), roll it up in the paper, and then throw the bags in the freezer. When you need it, you take it out, slice it off, and bake it like normal.

Is this recipe that much different than a normal chocolate chip cookie? Nope, but the taste really is amazing. The best part about this cookie is that you can dress it up how you like. Like milk chocolate chips and peanut butter chips? Go for it! You want nuts? Do it! But, just make sure you have a glass of milk to wash it all down with.

1 comment:

  1. One of my favorite secret ingredients for choc. chip cookies is a packet of vanilla pudding mix. YUM.