Oatmeal Chocolate Chip Cookies
Andrea Potischman
Mar 22, 2017
The timeless allure of oatmeal chocolate chip cookies traces back to early 20th-century America. These chewy, comforting treats have been gracing cookie jars for generations, embodying a perfect blend of heartiness and sweetness. These are hands-down a family favorite and I am confident that will never change.
I have elevated the classic recipe with a subtle innovation in this modern twist. Finely ground oatmeal lends a delicate texture, offering a nuanced depth of flavor. But it doesn’t stop there – we’ve taken it up a notch with shaved chocolate and hearty chunks, ensuring each bite is a symphony of chocolatey goodness.
This reinvented classic not only pays homage to the nostalgia of yesteryears but also embraces the culinary creativity of today. The result? It is a cookie that marries tradition and innovation, offering a delightful journey through time with every delectable bite. Whip up a batch and savor the harmonious blend of old and new in every mouthful.
Good Quality Chocolate
- Favor Intensity: High-quality chocolate has a richer, more complex flavor profile. It provides a deep cocoa taste that enhances the overall flavor of the cookie.
- Texture and Mouthfeel: Good quality chocolate has a smooth, velvety texture that complements the cookie’s texture. It melts evenly, creating a luscious, creamy contrast to the cookie’s crunch or chewiness.
- Balanced Sweetness: Quality chocolate tends to have a balanced sweetness. This ensures that the cookie isn’t overly sweet, allowing the chocolate to shine without overwhelming the palate.
- No Unwanted Additives: Lower-quality chocolates often contain additional additives, like artificial flavors and preservatives, which can affect the taste and texture of the cookie.
- Melting Properties: Quality chocolate melts more evenly and consistently. This means it blends into the cookie dough better, creating a more uniform distribution of chocolate throughout the cookie.
- Appearance and Presentation: Good quality chocolate chips or chunks also tend to hold their shape and appearance better during baking, resulting in a more visually appealing cookie.
- Health Benefits: Higher-quality chocolates often contain a higher percentage of cocoa solids, which are rich in antioxidants and other beneficial compounds. This can contribute to a slightly healthier indulgence.
By using good quality chocolate, you elevate the overall taste and experience of your chocolate chip cookies. It’s a small investment that can make a significant difference in the final product. Years ago I used to add finely chopped almonds to the recipe but have over time stopped doing so as my family prefers them without them. That said, almonds, pecans, and walnuts all make a wonderful addition if you are a nut fan.
Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 cup unsalted butter, room temperature
- 1 1/4 cups brown sugar, packed
- 3/4 cups sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 1/2 cups oatmeal, finely blended
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- Three (4-ounce) good quality chocolate bars (a mixture of semi-sweet and bittersweet chocolate depending on your preference), grated
- One (12-ounce) bag of good quality bittersweet dark chocolate chunks
- 1 cup almonds, finely chopped (optional)
Directions:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
- Using a Cuisinart, fitted with a blade attachment, finely blend the oatmeal into a fine powder and set aside.
- In a medium size mixing bowl combine the flour, oatmeal, salt, baking powder, and baking soda. Mix well.
- In a mixer, such as KitchenAid, fitted with a paddle attachment, cream the butter and both sugars. Add the eggs and vanilla. With the mixer on low, slowly add the dry ingredients to the egg mixture and mix well to incorporate. Add the chopped nuts (if using), grated chocolate, and chocolate chips. Mix well.
- Using your hands, roll the cookie dough into balls (I typically use a heaping 2-tablespoon scoop to measure) and place them on the prepared baking sheet, about 2 inches apart. Bake the cookies for 9-10 minutes. Let cool slightly to set.
Aloha from Maui Hawaii……beautiful website! Looking forward to trying some of your recipes…..
Thanks Penny!
My favorite dessert ever. Two questions. 1/ Why is it important to blend the oatmeal into powder? Does it help the texture or uniformity of baking? 2/ Roll dough into balls? What does a ball as opposed to a blob due to the ultimate product? I tend to like a skinnier cookie. Will this help? Thanks so much! Genuinely curious in order to perfect my favorite cookie.
Hi Nikki, thanks for reaching out. You are correct, grinding the oatmeal helps with the texture of the cooking, making them a bit more like a chocolate chip cookie rather than an oatmeal one, just richer. I prefer making dough balls verses dough blobs because it makes a more uniform cookie shape–I like consistency. For a skinnier cookie, you can try gently flattening them with a metal spatula a few minutes into the baking process.