If you have been checking in with the weekly recipe since the beginning, you know that I now have a new favorite cookbook. Midwest Made by Shauna Sever has the best recipes and everything I’ve made has turned out great with this week’s recipe being no exception. I decided to try another one of her cookie recipes so here is After-School Specials — a chocolate chip, oatmeal and snickerdoodle recipe all rolled into one.
(Makes about 40 cookies)
- 1 cup/225 g unsalted butter, at room temperature
- 1 ½ cups/300 g granulated sugar
- ¼ cup/57 g firmly packed brown sugar
- 1 ½ teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 2 ½ cups/250 g old-fashioned rolled oats
- 2 cups/256 g unbleached all-purpose flour, spooned & leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon flaky sea salt, such as Maldon
- 1 ½ cups/256 g bittersweet chocolate chips (60% cacao)
- ½ cup/100 g granulated sugar
- 2 teaspoons ground cinnamon
- 1/8 teaspoon fine sea salt
- Prepare the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugar and vanilla and beat on medium-high speed until aerated and noticeably fluffy, 3 to 4 minutes. Add the eggs, 1 at a time, giving each about 30 seconds of beating time to incorporate fully.
- Meanwhile, in a large bowl, whisk together the oats, flour, cream of tartar, baking soda, and fine and flaky salt. Reduce the mixer speed to low and slowly stir in the dry ingredients. Stir in the chocolate chips. Cover the bowl tightly and refrigerate for 1 hour or up to 2 days.
- Position 2 oven racks to the upper and lower thirds of the oven and preheat it to 350 degrees. Line 2 baking sheets with parchment paper. In a shallow bowl, whisk together the sugar, cinnamon, and salt for the coating.
- Using a 2-tablespoon scoop, form the dough into balls, dropping each dough ball into the cinnamon sugar and rolling to coat completely. Evenly space the dough balls about 2 inches apart on the prepared baking sheets. Bake until golden and puffed, about 12 minutes, rotating the sheets halfway through the baking time. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.