Urban Legend Cookies
The story behind the Urban Legend Cookie recipe has to do with a woman who gets charged $250 dollars unexpectedly for a cookie recipe... in revenge, she passes the recipe on for free to everyone.
Regardless of the story (it’s false!), it makes a pretty good cookie. It’s become our family’s favorite cookie, and we’ve made a few improvements along the way.
Regardless of the story (it’s false!), it makes a pretty good cookie. It’s become our family’s favorite cookie, and we’ve made a few improvements along the way.
Ingredients
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla (or almond extract)
2½ cups oatmeal
1 1/2 cups flour
½ cup almond flour, or increase flour to 2 cups
½ tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz chocolate chips
4 oz chocolate bar, grated
FYI: Since whenever we make cookie dough, it seems like only half of the dough ever makes it to the oven, I like to use the packaged "Real Eggs" so there's no worries about raw eggs.
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla (or almond extract)
2½ cups oatmeal
1 1/2 cups flour
½ cup almond flour, or increase flour to 2 cups
½ tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz chocolate chips
4 oz chocolate bar, grated
FYI: Since whenever we make cookie dough, it seems like only half of the dough ever makes it to the oven, I like to use the packaged "Real Eggs" so there's no worries about raw eggs.
Preparation
Using a food processor, blend the oatmeal to a fine powder -- I like to keep 1 cup oatmeal unblended for a bit more texture.
Coarsely grate the chocolate bar.
Cream butter and both sugars.
Add eggs and vanilla; mix together with flour, oatmeal, and rest of powdered ingredients.
Add chocolate chips, grated chocolate.
Coarsely grate the chocolate bar.
Cream butter and both sugars.
Add eggs and vanilla; mix together with flour, oatmeal, and rest of powdered ingredients.
Add chocolate chips, grated chocolate.
Freezing the Dough
We found the secret to a soft, chewy cookie from watching Todd Wilbur’s Top Secret Recipe show -- the trick is to freeze the dough before baking.
Scoop out ¼ cup portions of dough onto parchment paper. Using a 2 ½ inch biscuit cutter or ring mold, press the dough flat with your fingers inside the mold.
Freeze the cookie pucks for at least ½ hour.
A nice benefit is that once the cookie pucks are frozen, you can store them in the freezer in a plastic bag, and pull out a few cookies to bake anytime you want.
Scoop out ¼ cup portions of dough onto parchment paper. Using a 2 ½ inch biscuit cutter or ring mold, press the dough flat with your fingers inside the mold.
Freeze the cookie pucks for at least ½ hour.
A nice benefit is that once the cookie pucks are frozen, you can store them in the freezer in a plastic bag, and pull out a few cookies to bake anytime you want.
Baking
Preheat the oven to 300 degrees Fahrenheit.
Place the cookie pucks on a parchment paper lined cookie sheet. The cookies will spread, so leave a couple of inches between pucks.
Bake for 20 minutes.
Slide the parchment paper with the cookies on it off the cookie sheet so the cookies stop baking.
Wait 10 minutes before removing the cookies from the parchment paper
Place the cookie pucks on a parchment paper lined cookie sheet. The cookies will spread, so leave a couple of inches between pucks.
Bake for 20 minutes.
Slide the parchment paper with the cookies on it off the cookie sheet so the cookies stop baking.
Wait 10 minutes before removing the cookies from the parchment paper
Enjoy!
'nuff said... Enjoy!