>Oatmeal Chocolate Chip Cookies

So there is a myth.

The myth involves Neiman Marcus, some fantastic cookies and a really expensive recipe. I won’t go into it but you can read about the myth here.

It’s not important really. What’s important is how good these cookies are.

They are good. Very good.

They have ground up oats inside, which does awesome things to the texture of these cookies. And it keeps them permanently chewy. And moreish.  And makes them healthy? Breakfast-worthy even?

Well, maybe just in my world.

I kept this dough in the fridge and baked up fresh cookies as I wanted them. They tasted even better with age, so try (if you can) to keep the dough in the fridge for 24-48 hours before baking.

220g unsalted butter, softened (1 cup)
1 cup white sugar
1 cup light brown sugar
2 eggs
1/2 tsp vanilla extract
2 cups plain flour
2 1/2 cups oats
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
350g chocolate chips (12 ounces)

Preheat the oven to 180 C and line 3 trays with parchment paper (unless you are baking later).

Put the oats in a blender or food processor and blend until they become a grainy powder.

Beat the butter and both sugars together with an electric mixer until creamy. Add the vanilla and the eggs one at a time, beating after each addition until just incorporated.

Add the flour, oatmeal, salt, baking powder and soda and mix on a low speed until just combined. Add the chocolate chips and mix until incorporated.

Eat some dough. It tastes just like the cookies.

Roll small tablespoons of dough into balls and place on the baking trays. Flatten each ball slightly with the palm of your hand.

Bake for 8-10 minutes, until the centres are just set and the edges are slightly golden. Makes about 50 cookies.

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Filed under Chocolate, Cookies

5 responses to “>Oatmeal Chocolate Chip Cookies

  1. julia

    yum yum yum yum!!! i’ll vouch for that!

  2. These look delicious! I love cookies that can be refrigerated or frozen before baking and still taste as good or better than the fresh ones.

  3. Pingback: >New York Times Chocolate Chip Cookies (Revisited) | Butter

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