Cookie-A-Week 11/52: Chocolate Chip Oatmeal Cookies


The past week has been a whirlwind of running around. It is not easy putting on an event and when you have people who are willing to lend a helping hand especially when you didn’t think you needed one it is only right to say thank you in one way or the other. I like to say thank you with baked goods!  What could be more of a heartfelt thank you then home baking a batch of cookies or cupcakes to share with those who shared their time, experience, and talents.

This particular batch of cookies will be going to a lovely group of gentlemen who helped with the pack up of the event. The time table changed and we needed to pack up later then original expected. Without my asking one of the guys went and organized a group of other people to help load up the truck more quickly so we would still be out of the venue on time. So needless to say I need to make  a few more cookies than usual.

I sat down to think about what kind of cookie I could make for a large group that everyone would like. I recommend when setting out to make a ‘thank you’ treat that you double check to make sure that you know of any dietary needs within the group. It is easy enough to swap out eggs for honey or apple sauce, or to make items dairy free as long as you are aware ahead of time. With this in mind I decided that nothing is better than and oatmeal cookie. If you are thinking this is a strange choice I encourage you to think about the number of people in your life who like sweet vs those that do not. Oatmeal cookies have the ability of meeting the needs of both parties and this recipe in particular has a bit of a trick up it’s sleeve.

You might have noticed in earlier recipes  for Coffee Crisp and Peanut Butter Chocolate Chip cookies  that I was cutting down the size of my chocolate chips in the food processer to make sure every cookie had some chocolaty morsels. For this Chocolate Chip Oatmeal Cookie recipe you actually process your oats down into almost an oat flour. You still have the yummy flavor of oats but an all over smother cookie texture then a traditional oatmeal type cookie.

Not to get off topic but I was thinking about something earlier this week. There should really be a rating system to these recipes. I love all cookies but lets be honest, not every cookie is a winner.  Let me know what you think and I will look into a way to rate these cookies. Wouldn’t it be fun if for this year’s Christmas baking I bake the cookies that received the highest rating? Something to think on for sure.

Processing Oats

Using a food processor pulse Oats well until broken down into fine pieces.

PREP for Cookie:

Preheat oven to 350°

Line a cookie sheet with parchment paper and set aside

Let the Mixing being!

1). Combine  butter and  sugars in bowl. Mix until well combined and smooth. Scrape down the sides of the bowl.

2). Add egg 1 at a time mixing thoroughly. Scrape down the sides of the bowl. Add vanilla and repeat process.

3). Add flour, oats, baking powder, salt, and baking soda. Mix thoroughly and scrape down the sides of bowl. This dough will not collect, even though it looks and feels really soft is is semi stable.

4). Add in chocolate chips. Mix well on low speed.

5). Drop dough using a cookie scoop or a table spoon on to prepared cookie sheet about 2 inches apart.

NOTE* these cookies will spread out.

6). Bake for 12 to 15 min. Cool on cookie sheet for 5 minutes, then transfer to wire rack.