JetsetChristina’s Favorite Plane Cookies Recipe

Okay guys, I’ll let you in on a little-known fact about me. I love to bake almost as much as I love to travel. And while I know this is a travel blog and not a food blog, I think my oatmeal chocolate chip cookies deserve their own post! These ooey, gooey, chocolatey balls of deliciousness are the absolute best snack to take with you on an airplane, and they are a tradition for every single long plane ride I take, anywhere in the world! I’ll bake up a fresh batch before leaving for the airport, and have them for whoever I’m traveling with to munch on on the flight (I also have a tendency to share with my neighbors if you’re lucky and sit next to me on the plane!) Bake up a batch of these babies for your next big flight and enjoy!! xx

INGREDIENTS:

1 large egg
1/2 cup unsalted butter (1 stick)
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract (I always add a little splash extra)
1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook, I like using Bob’s Mill)
3/4 cup all-purpose flour
1 teaspoon cinnamon, added to taste
1/2 tsp baking soda (I like doing 1/4 teaspoon baking soda + 1/4 teaspoon baking powder)
pinch sea salt, or more to taste
1 heaping cup ghiradelli semi-sweet chocolate chips – these are the ones I ALWAYS use!! I can’t stress enough how much using the right choco chips makes the cookies!!!

DIRECTIONS:

  1. Combine the egg, butter, sugars, vanilla, and churn with your hand and a wooden spoon or beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and stir or beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl (take a lick! How good is that!!!) and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a ice cream scoop, a big spoon, or your hands, form equal-sized mounds of dough of about an inch. Roll into balls. Add a few flakes of sea salt on each cookie to taste.
  5. You can either place directly in the oven (if it’s hot) or place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days to chill the dough.
  6. Preheat oven to 355F, and get out a baking sheet.  (I like to use a silpat non-stick cookie slip on top of my baking sheet!) Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6-8 cookies per sheet) and bake for about 7 minutes (for pretty doughey cookies, a minute longer for more well done) or until edges have set and tops are just set, even if they look slightly undercooked in the center; don’t you dare overbake!!! These cookies firm up as they cool, and part of what makes them so good is that they’re ooey-gooey.
  7. Allow cookies to cool on baking sheet for about 5 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 4 months!

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