What do you do in the middle of winter when everyone is restless and the weather is not conducive to leaving the house? It’s the eternal struggle. I’ll admit I’ve spent several days snuggled up in a chair reading a good book and drinking tea. This week I’m working on a few things including some side projects in food photography. More on that will be popping up on Instagram. If you want a peak head over there and keep your eyes peeled! On the baking front I’ve been working on my perfect chocolate chip cookie. Or in this case the perfect Salted Caramel Chocolate Chip Oatmeal Cookies.
It only took four batches or about 100 cookies to get it right. I could have gotten it the first time if I had stuck with the oatmeal but I wanted to try without. Turns out that, at least for the foreseeable future, oatmeal is a key ingredient for the texture I like in my chocolate chip cookies. I wanted a soft and chewy cookie that didn’t dry out and get crumbly. I had already developed a base recipe that I loved featuring melted butter, brown sugar and baking soda for the textures they produced. Thanks to Bake From Scratch magazine’s chart on which ingredients to use to produce certain textures in your cookies, I finally have my own go-to recipes for this kind of cookie.