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Orange Oatmeal Chocolate Chip Cookies

by Stephanie Zonis

3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 tsp. vanilla extract
1 egg, graded “large”
Grated zest of 1/2 large, deep-colored orange
1-1/4 cups quick-cooking OR old-fashioned oats (not instant oatmeal)
6 to 12 ounces (about 1 to 2 cups) semisweet chocolate chunks OR chips (if you cut chunks from a bar, they should be less than 1/2 inch on a side)

Adjust rack to center of oven. Line baking sheets with aluminum foil or parchment paper (if using foil, do not grease it). Preheat oven to 375 degrees F.

Into small bowl, sift together flour, baking soda, and salt. Set aside.

In large bowl, using a large spoon, cream together butter, both sugars, and vanilla for a minute or two, until fluffy. Add egg and orange zest; beat in. Stir in flour mixture just until combined. Stir in oats, then chocolate chunks.

Drop dough by rounded teaspoonfuls (not measuring teaspoons) about 2 inches apart on lined baking sheets (I bake twelve cookies on a 15-1/2 by 10-1/2 inch sheet). Bake in preheated oven about 8 to 10 minutes, switching baking sheet back-to-front about halfway during baking period. Cookies are done when edges are a light golden brown and centers lose their “raw” look. Do not overbake. Remove to cooling rack.

Allow baked cookies to stand on baking sheet for three minutes before removing to cooling rack with broad-bladed metal spatula. If you eat them warm, be careful not to burn your mouth on the melted chocolate! Cool completely, then store airtight for up to two days or freeze.

40 to 42 cookies
© Stephanie Zonis, 2002

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