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Salted-Butter Oatmeal Chocolate Chip Cookies
Unknown · epicurious.com · Original Recipe
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped
4
chewiness
3
crispiness
3
cakeyness
2
thickness
3
spread
2
richness
2
sweetness
2
complexity
chewy
Ingredients
all-purpose flour1.5 cup (188g)
whole wheat flour0.5 cup (64g)
baking powder1 tsp (5g)
baking soda0.5 tsp (3g)
kosher salt1 tsp (3g)
salted butter(2 sticks, room temperature)1 cup (227g)
light brown sugar(packed)1.5 cup (210g)
granulated sugar0.5 cup (100g)
eggs2 each (100g)
old-fashioned oats2 cup (280g)
vanilla extract1 tbsp (13g)
semisweet chocolate(at least 60% cacao, chopped)6 oz (170g)
Total dough weight1.4kg
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 30-32 min
- Chill
- 30 min
- Yield
- ~22 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.2. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.11 (19th percentile)
Flour:Sugar0.81 (9th percentile)
Brown:White Sugar2.10 (79th percentile)
Egg:Flour0.40 (85th percentile)
Chocolate:Flour0.68 (34th percentile)
Fat %16.7 (57th percentile)
Sugar %22.8 (75th percentile)
Hydration0.40 (80th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.11
Flour:Sugar
0.81
Brown:White Sugar
2.10
Egg:Flour
0.40
Chocolate:Flour
0.68
Fat %
16.7
Sugar %
22.8
Flour %
18.5
Hydration
0.40