Moosewood partner Dave Dietrich, who single-handedly repairs everything at Moosewood, includes in his job description quality control over cookies. Though he’s not highly discriminating when it comes to cookies, this is one of his favorites; a rather compelling version of good old oatmeal cookies. At Moosewood we make large cookies to qualify as dessert or a takeaway snack, but you can make them smaller (and eat more) if you prefer.
Yields about 30 large cookies (or about sixty 3-inch cookies)
Prep time: 25 minutes
Baking time: 15 to 20 minutes per batch
2 cups (4 sticks) butter, at room temperature, plus more for the pans
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
Finely grated zest of 3 oranges
⅔ cup fresh orange juice
1 tablespoon orange extract
4 cups unbleached white all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups rolled oats
3 cups dark chocolate chips or chunks
Preheat the oven to 350°F. Lightly butter baking sheets or coat them with cooking spray.
In a large bowl, thoroughly cream the butter, granulated sugar, and brown sugar. Add the eggs, orange zest, orange juice, and orange extract and beat well. In a separate bowl, stir together the flour, salt, baking powder, and baking soda. Add the flour mixture along with the oats to the mixing bowl and blend well. Fold in the chocolate chips.
Drop ping-pong-ball-size clumps of dough onto the baking sheets, placing them several inches apart. Using the palm of your hand, flatten each piece of dough slightly. Bake until golden, 15 to 20 minutes (less time for smaller cookies).
Using a spatula, transfer the cookies to a wire rack. Cool completely before storing in an airtight container.
These are quite sturdy cookies, so they are good for picnics and lunch boxes and for packing into tins and mailing off to faraway friends.