Miso Oatmeal Chocolate Chip Cookies

I had an idea from a friend to add some miso to some cookies and i was craving some oatmeal cookies, so here is what I created.

Prep Time: 1 hour, 10 minutes (45 mins of chilling)

Cook Time: 14 minutes

Total Time: 1 hour 24 minutes

Yield: 22 cookies

INGREDIENTS:

  • 1 1/2 cups (190g) all-purpose flour 

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature

  • 1 cup (200g) packed light or dark brown sugar

  • 1/2 cup (100g) granulated sugar

  • 4 tbsp miso paste (30-40g)

  • 2 large eggs, at room temperature

  • 2 teaspoons pure vanilla extract

  • 3 cups (240g) old-fashioned whole rolled oats

  • 1 3/4 cups semi-sweet chocolate chips

METHOD:

  1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. then Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes then add miso.  Lastly Add the eggs and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

  3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

  4. Preheat the oven to 350F/177C. Line baking sheets with parchment paper or silicone baking mats. Set aside.

  5. Use a cookie scoop or ice cream scoop to scoop the cookie dough, about 1 tablespoon of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.

  6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

sometimes you just need a cookie, and homemade ones are always the best, that smell when they just come out of the oven. These cookies were delicious, they were still a bit soft and very chewy although they might not look like it as they came out quite flat. But i really like the little addition of miso, AS it give it a slight savory and almost umami flavor. First try did not come out so bad, but next time i will add a bit more flour and less oats to see if they then don’t come out so flat. Then i will try to make a gluten free vegan version, as i now have some gluten free oats. these are super easy to make, you could even make the dough ahead of time, leave it in the fridge or freezer and bake them later.

bakingJackie Wongmiso, oatmeal, chocolate chip, cookieComment