Can one write too much about cookies? Naaah. I hadn’t forgotten the cookies-and-milk break at Convening Leaders 2015 when, as serendipity would have it, a cookie recipe landed in my email box. Since it came from King Arthur Flour, I opened it immediately.
I used to work near the company’s sprawling headquarters in rural Vermont, where at lunchtime I’d sometimes join other amateur bakers who fill their baskets with flour and extracts before settling into café chairs with eclairs, muffins, cookies, croissants, scones, whatever was in the case that day. It was a hard life.
Turns out, King Arthur’s chewy, scrumptious cookies had a larger purpose beyond simply sating us: They’re available far and wide via the company’s Bake Truck, which travels the U.S. handing out cookies as part of a fundraising initiative called Bake For Good. Bake For Good is a 20-year-old program that teaches children all over the country how to bake, and also encourages people to bake treats to raise money for causes they care about — or even just their children’s teacher, their neighbors, or seniors and homeless people in their communities. (Check out #bakeforgood on Twitter to see how it plays out).
Community service is integral to this employee-owned company — so KAF consistently looks for ways to keep Bake For Good innovative. In 2014, the Bake Truck (and its cookies) raised more than $8,000 for hunger-relief organizations and, the company claims, the chocolate-chip-oatmeal versions “were consistently praised by thousands of taste testers nationwide as their favorite chocolate chip cookies — ever.”
It’s a recipe that has ‘good’ written all over it. Who will you bake for?
King Arthur Flour Chocolate-Chip-Oatmeal Cookies
1 cup (16 tablespoons) unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups semisweet chocolate chips
1. Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
2. Beat together the butter and sugars until smooth.
3. Add the egg, egg yolk, and vanilla one at a time, beating well after each.
4. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
5. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
6. Stir in the chocolate chips.
7. Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4″ to 3″) cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2″) cookies.
8. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.
9. Bake the cookies for 12 to 15 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
10. Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.