Oatmeal Chocolate Chunk Cookies

Oatmeal Chocolate Chunk Cookies

In Desserts, Oven by Mandi Flake0 Comments

Have you ever thought about how cookies are the omelets of baking? Weird, I know, but think about it… A few common ingredients (sugar, butter, and flour) can hold together any of the stuffings you have hanging out in the pantry, and voila! You have an any-occasion recipe to share. So as we got off the plane from Ireland for a week just to jet off again to the mountains next week, I took stock of the pantry and decided it was time to clear a few things out instead of an ever-convenient run to the grocery store, and what came out were these Oatmeal Chocolate Chunk Cookies.

Oatmeal Chocolate Chunk Cookies

This cookie recipe is one that I’ve adapted from multiple sources and tweaked into a cookie that I love that is largely unrecognizable from the recipes I began using. I especially loved Pinch of Yum’s article about how to make the perfect chocolate chip cookie – because while I may disagree with some of her tips, Lindsay got to her perfect chocolate chip cookie in a similar way to me: trial and error, just flat out having fun in the kitchen.

“Perfect” is a moving target and, like beauty, is in the eye of the beholder; this may be a cookie you love, but it may not… and that’s okay! It may be that you like a soft pudgy cookie that doesn’t look brown at all, or one of the slight differences between my kitchen and yours like brand of butter, consistency of heat in your oven, or humidity in your area may give you a slightly different result. While that may sound discouraging, (baking can be a finicky hobby to pick up) what I would encourage you in is that if you start with a trusted recipe (why not try the one below?) you should have a tasty result. And if it isn’t your favorite cookie, start playing around with things – change the butter, try a different size cookie, try chilling the dough before baking, try more or less sugar. Chances are if you’re patient (and have friends to foist a couple dozen cookies onto… an awesome way to make friends, too, by the way) you’ll get to your favorite!

Oatmeal Chocolate Chunk Cookies

So why is this my favorite cookie? It spreads into a beautiful round pancake in the oven, but still has enough body to be chewy and soft in the middle, and with just enough fillings to give the cookie texture and interest, but not overwhelm with one flavor.

Oatmeal Chocolate Chunk Cookies

If you don’t have oats on hand why not try Rice Krispies? If you don’t have chocolate, why not try butterscotch? As I said before, think of cookies like an omelet. The dough is just the thing that holds it all together, and you get to add in whatever you like. Literally whatever… Do you like figs and white chocolate? Go for it!

Oatmeal Chocolate Chunk Cookies

So what are your favorite cookie baking tips or cookie fillings? Do share in the comments below!

Oatmeal Chocolate Chunk Cookies

Yields 14

The perfect cookie that is crisp at the edges and gooey in the middle, this is my favorite chocolate chip cookie with a little texture from oats.

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Ingredients

  • 2 sticks unsalted butter, at room temperature
  • 1 pound granulated sugar
  • 1 tablespoon molasses
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 10 ounces (approximately 2 cups) all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 ounces dark chocolate, cut with a serrated knife into irregular chunks
  • 2 cups of old fashioned oats

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place 1/4 of your butter in an oven-safe bowl and allow it to melt in the oven as it heats.
  3. With a mixer (I prefer a stand mixer, but a hand mixer will work too), cream the melted and softened butter with the sugar, molasses and vanilla extract in a stand mixer until light and fluffy.
  4. On the lowest setting of the mixer slowly beat in eggs, one at a time, allowing them to fully incorporate before adding the next.
  5. In a separate bowl whisk together the flour, baking soda and salt with a fork.
  6. Still on the lowest setting begin adding the flour mixture a spoonful at a time. Stop the mixer immediately when all the flour is just incorporated.
  7. In a separate bowl, mix together the the chocolate and oats, then slowly incorporate them into the dough a handful at a time with either a spatula or by hand like kneading bread dough.
  8. Place a few balls of dough on a baking sheet lined with parchment paper, leaving plenty of space for the cookies to spread. I usually like to make jumbo cookies, which would be about 4 or 5 ounces of dough... But if you need more cookies, go with about half that size.
  9. Bake for about 15 minutes until lightly browned around the edges, but still soft and gooey looking on the top. Note: if making a smaller cookie, the cooking time may be closer to 10 minutes.
  10. Allow the cookies to cool for 5-10 minutes on the warm baking sheet so that they will hold together when you transfer them to a cooling rack to cool completely.
Recipe Type: Dessert
6.6.15
http://mycupisfull.com/oatmeal-chocolate-chunk-cookies/

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