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Jana Kramer’s Chocolate Chip Cookies

Jana Kramer’s Chocolate Chip Cookies

Do as Jana Kramer does: Tie on an apron, put on a Patsy Cline record, and whip up some of these chewy cookies. Ground oats and chopped pecans give them great texture, and a grated milk chocolate bar gives the chocolate morsels an extraordinary boost.

Yield: Makes about 4 1/2 dozen

Ingredients

  • 2 1/4 cups uncooked regular oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (12-oz.) package semisweet chocolate morsels
  • 1 (4.4-oz.) milk chocolate candy bar, grated
  • 1 1/2 cups chopped pecans
  • Parchment paper

Preparation

1. Preheat oven to 375°. Pulse oats in food processor until finely ground. Whisk together flour, next 3 ingredients, and ground oats in a large bowl.

2. Beat butter and next 2 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.

3. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in chocolate morsels and next 2 ingredients.

4. Drop dough by level spoonfuls 2 inches apart onto 2 parchment paper-lined jelly-roll pans, using a 1 1/2-inch cookie scoop. Flatten each to a 2-inch circle.

5. Bake at 375° for 8 to 10 minutes or until browned. Cool on pans 2 to 3 minutes; transfer to wire racks.

Robert Perino - AD/Creative Director, Simon Andrews - Food Stylist, Buffy Hargett - Props

Robert Perino – AD/Creative Director, Simon Andrews – Food Stylist, Buffy Hargett – Props

http://www.myrecipes.com/recipe/janas-chocolate-chip-cookies

Jana Kramer, Southern Living MAY 2014

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