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Cooking Channel serves up this recipe.
- Carbohydrate 469.163772544894 g
- Cholesterol 516.872500310935 mg
- Fat 216.280957638605 g
- Fiber 15.0118254298144 g
- Protein 29.3479150042117 g
- Saturated Fat 130.988980086893 g
- Serving Size 1 1 dozen cookie (801g)
- Sodium 1170.52350084083 mg
- Sugar 454.151947115079 g
- Trans Fat 15.6228280091475 g
- Calories 3810 calories
Step-by-step
- In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
- Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
- Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
- Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
- Stir in the white chocolate chips and chocolate chips.
- Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.
- Chill for 30 minutes.
- Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.
Operating within a strict thirty-minute total window requires precise timing, particularly since this dough demands two distinct chilling phases. Ignoring the temperature requirements of the fat and sugars will cause the butter to break emulsion, resulting in flat, greasy discs rather than structured mounds. Achieving the correct crumb and chew depends heavily on managing the thermal shifts between the saucepan, the refrigerator, and the oven.
- Use a light-colored aluminum cookie sheet to prevent the bottom from scorching before the interior sets at 325 degrees F.
- Melt the butter completely in a medium saucepan over medium heat, but ensure it cools slightly before introducing the sugars to prevent seizing.
- Chilling the dough balls for the full thirty minutes before baking solidifies the dairy fats, restricting outward spread in the oven.
- Pull the batch out at fourteen minutes when the edges are set and the centers remain slightly soft to preserve moisture.
Overmixing the flour after the initial wet ingredients are combined activates excess gluten, turning a tender crumb tough and rubbery. Strict adherence to the resting intervals prevents these structural failures entirely.
