Weekend Dish: Oatmeal-chocolate chip cookies

Weekend Dish: Oatmeal-chocolate chip cookies

There’s nothing better than combining your two favorite ingredients into a single cookie.

Which is why I love the oatmeal-chocolate chip combo.

Except these cookies aren’t always the easiest to make, especially if you want soft, chewy, perfectly shaped cookies that have that right balance of oats and chocolate.

It really comes down to technique, actually.

The one thing I’ve learned from baking oatmeal cookies is that you have to resist the urge to keep them in the oven. They will look undercooked when you pull them out. But oatmeal cookies always set up as they’re cooling — and you have to have faith. Otherwise, you’ll end up with hard, crunchy cookies that are OK — but they could’ve been so much better.

Here’s the step-by-step, with the recipe below:

Packed brown sugar

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Start by adding 1 1/2 cups of packed brown sugar — you have to pack it! — to a cup (or two sticks) of melted butter.

Oatmeal-chocolate chip cookies
slightly modified from Betty Crocker

Ingredients:

1 1/2 cups packed brown sugar
1 cup butter, softened
1 tsp. vanilla
1 egg
2 cups quick-cooking oats (though I used regular rolled oats for a better texture)
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup semisweet chocolate chips (though I used an entire bag of mini morsels, which I recommend)
1 cup chopped nuts, if desired

Directions:

Heat oven to 350 degrees. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, baking soda and salt; stir in chocolate chips and nuts.

Onto ungreased cookies sheets, drop dough by rounded tablespoonfuls about two inches apart.

Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Makes 3 1/2 dozen cookies.

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Today’s happy shot 2

Eating shoyu pork at Eisa Festival at Kapiolani Community College — and knowing that 20 percent of proceeds helping Japan’s relief effort

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Today’s happy shot

Seeing a former student graduate from the University of Hawaii at Manoa — and get an internship! Congratulations Paige Jinbo!

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Today’s happy shot

Eating the best tuna sandwich you’ll ever have — with capers, olives, cheese and a hard-boiled egg — from Mix Cafe

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FUUD: Sabai Dee Thai Restaurant and #ThaiHot

FUUD: Sabai Dee Thai Restaurant and #ThaiHot

I had heard about this #ThaiHot Challenge on Twitter — and I knew I wasn’t going to participate.

The challenge was simple: contestants had to, in five minutes, eat as much as they could of Sabai Dee Thai Restaurant’s hottest dish on the menu. No water, no napkins and (for at least one contestant) no crying.

The challenge, organized by Cody Onizuka (@codyonizuna), lured a standing room only crowd at the little Thai restaurant on South King Street. It was broadcast live on Channel 808 and co-hosted by KITV’s Amber-Lynn Hyden.

Here’s what the event — and the food — looked like, in case you missed it:

Amber-Lynn Hyden and Cody Onizuka

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The mastermind behind the challenge, Cody Onizuka (right), paired up with KITV's Amber-Lynn Hyden to host this challenge, which streamed live on Channel 808.

Sabai Dee Thai Restaurant, 2633 S. King St. in Moiliili. Hours: Lunch, 11 a.m.-2:30 p.m. daily except Sundays; dinner, 5-9 p.m. Monday through Thursday and 5-9:30 p.m. Friday through Sunday. Phone: (808) 955-3825

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