A classic chocolate chip cookies made with ground oats, and tons of chocolate running throughout! Say hello to your new favorite cookie recipe!
One thing I love doing is taking far too many cookbooks at the local library. There is a whole section upstairs with endless amounts of cookbooks. It feels like shopping, only it’s free. Well unless you forget to return them, so in my case, not always free. On a recent trip I borrowed this cookbook. Perhaps it was the title, or the cover, or maybe I just had a craving for a good old fashioned cookie. Either way I found myself checking out this book immediately.
The cookbook contains 89 heirloom recipes from New York’s Milk and Cookies bakery located in Greenwich village. Perusing through the pages of tasty sounding recipes, I decided the first one I would have to make of course is the signature chocolate chip cookie the bakery is known for.
What makes this classic chocolate chip cookie different from every other chocolate chip cookie I have ever made is that instead of using just flour, it uses a combination of oats and flour. The old fashioned rolled oats are ground up that gives the cookies a texture somewhere between chewy and crispy. Truly a texture that is unforgettable once you have had one bite. You could use oat flour, or simply break out your food processor and grind up some old-fashioned rolled oats.
The second thing about this recipe that will have you swooning and breaking out your mixer immediately. Instead of just stirring in some chocolate chips or chunks, it also includes (get this), ribbons of chocolate. Little curls of chocolate that creates threads of chocolate running throughout the vanilla-based dough that ensure that you get chocolate-y deliciousness with every bite. Are you swooning yet? Yea, I thought so.
Now this recipe makes about 2 dozen cookies. If you’re like me, that is one too many to have laying around the house. You can make them all and give some away to co-workers and accept all the thank yous between bites. Or you can scoop the dough and freeze for later. Perfect for when the cookie craving hits. If you have never freezed cookie dough for use later, oh boy, you are missing out. Simply scoop your cookie dough like normal onto a parchment-lined cookie sheet. Freeze for about 30 minutes. Then simply placed them in a Ziploc bag and keep in the freezer for whenever you need one..or two…six. Hey I’m not judging.
So with finely ground oats that give an unmistakable texture and ribbons of chocolate running throughout you will definitely be making these cookies again and again.
And me? I plan on returning my book on time and then quickly purchasing it for my own copy straight away so I can make even more cookies.
- 2 1/2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 1/2 tablespoon pure vanilla extract
- 2 cups semisweet chocolate chunks
- 2 cups bittersweet chocolate curls or shavings
- Preheat oven to 350. Line two baking sheets with parchment or nonstick silicone baking mat. Set aside.
- Put the oats in the bowl of a food processor fitted with metal blade and process until finely ground. Transfer the ground oats to a mixing bowl. Stir in the flour, baking powder, baking soda, and salt. Set aside.
- Put the butter in the bowl of a standing mixer fitted with the paddle. Begin beating on low speed to soften. Increase the speed to medium and beat for about 3 minutes, or unti light and creamy. With the motor running gradually add the granulated sugar and then the brown sugar. , beating until very light and creamy.
- Add the eggs one at a time, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition. Beat in the vanilla and when blended, slowly beat in the reserved dry mixture.
- Stop the mixer when the dough is still slightly streaky, and finish mixing the dough with a spatula so as not to overmix. Using a spatula or wooden spoon, stir in the chocolate chunks and curls, mixing until evenly distributed. Do not use your mixer to stir in the chocolate. The mixer tends to break up the chocolate chunks and result in a dry texture.
- Using a tablespoon or small cookie scoop, make mounds of dough. Roll the dough into balls about 1 1/2 inches in diameter. Place the balls, about 2 inches apart, on the prepared baking sheets. Using your palm, gently flatten each ball to make a puck-like shape about 2 inches in diameter.
- When the cookies are all shaped, place in the oven for 15 minutes, or until lightly browned around the edges and set in the center. Do not overbake; you want some chewiness in the center.
- Remove from the oven and, using a metal spatula, transfer the cookies to a wire racks to cool.
- Store, airtight, at room temperature for up to a week.
- You can also freeze the unbaked dough. Simply scoop the dough, flatten, and freeze on a lined cookie sheet for about 30 minutes, then transfer to a plastic bag. Bake as normal (you may need an extra minute or two on the baking time).