Oatmeal Chocolate Chip Cookies
Even before I was invited over to a friend’s house for the world’s best beans and rice (holy ham hock!), these cookies had been on my mind. Cool air makes me think of oatmeal. Strike that, cool air makes me want to bake, and nothing gets me back into the baking swing of things than cookies. So wickedly wholesome, so perfectly portioned, so associated with all that is good and innocent and simple in the world. But if oatmeal needs a friend, I confess raisins just don’t get my heart pumping. Chocolate chips, you say? Now we’re talking.
When I discovered, however, that I was out of brown sugar, my powers of improvisation leapt at the idea of making these cookies with maple sugar (white sugar mixed with, of course, maple syrup rather than molasses). I thought the maple flavor would kick up the fall feeling of these cookies. But to my dismay, the maple ended up being a silent accompaniment to the batter. Now I find myself wondering how far a little extra maple syrup would have gone… It’s important to ask the big questions on Monday morning.
Oatmeal Chocolate Chip Cookies
makes 3½ dozen cookies
1¼ cup all purpose flour
1 cup whole wheat flour
½ teaspoon salt
1 teaspoon baking soda
½ cup sugar
¾ firmly packed light brown sugar
1 cup softened unsalted butter, cut into 1-inch pieces
1 teaspoon pure vanilla extract
2 eggs
1½ cups old-fashioned rolled oats
12 ounce bag semi-sweet chocolate chips
Preheat oven to 350° F. Stir the flour, baking soda, and salt together in a large bowl. In another large bowl, mix the sugars together at low speed. Add pieces of butter and beat until light and fluffy. Add the eggs one at a time, beating well after each one, then mix in vanilla. Add the flour mixture ½ cup at a time, mixing well after each addition. Stir in oats and chocolate chips.
Drop dough by rounded tablespoons onto an ungreased cookie sheet and bake 10-12 minutes, or until golden brown. Let cool a couple minutes before removing them from baking sheet. Then transfer them onto a plate and devour a couple with a cup of tea. Share with a friend.
Brooke: Yum. I’m in need of some comfort food and cookie therapy sounds like just the ticket. Guess I will be baking when I get home tonight!50 weeks ago
Alicia Kachmar: We called these cowboy cookies in college, and since I went to Smith where we have “houses” and not dorms, we’d break into the dining room kitchen at night and bake them in the convection ovens. We’d do all the dishes and then leave a note, “From the Kitchen Ghosts” and a plate of cookies to “thank” the kitchen staff for never fixing that broken lock.
50 weeks ago
Margaret: Hey, I just made a version of these last week!
However, I had banana smushed instead in, instead of one of the eggs. It tasted good, especially just out of the oven (what doesn’t??), BUT when cooled, they seemd to have a softened, bread-like quality to them I didn’t like. Any thoughts, experiences, ideas to contribute? I’d like to be able to use those old bananas for more than just bread, but not if my cookies turn out like THAT…50 weeks ago
Ashley: can’t wait to go whip up a batch of these!
thanks for sharing!50 weeks ago
Alicia, I love that story!
Margaret, Oooh, I love the idea of subbing in a smushed banana. That’s brilliant. Mine also had that bready quality when they cooled, but everyone who tasted them seemed to like that. I sort of thought maybe it was the whole wheat flour — wonder what they’d be like with all white flour?50 weeks ago
Karen: You missed the baking soda measurement in the recipe. Oops!50 weeks ago
Yeep! Fixed now.50 weeks ago
Phoo-D: These look delicious! I love combining oatmeal and chocolate. Yum! Did you use Grade A or Grade B Maple syrup? I’ve found that Grade B has a much deeper maple flavor and prefer it in just about everything, including baking (plus it is usually cheaper!).50 weeks ago
Hmm…good question. The maple sugar was already mixed, so if I do make these again and add maple syrup, I’ll be sure it’s Grade B!50 weeks ago
Sarah Jane: These sound wonderful! Very good for a snack after a long walk on a crisp afternoon…
I’ll have to make some once we’ve gotten through the pumpkin-chocolate muffins I had yesterday!
As ever, thanks for your lovely blog.50 weeks ago
Pumpkin chocolate muffins? Holy heaven! That sounds awesome and something I need to put in my near future.50 weeks ago
fefe: yum! i made gingerbread cookies this weekend. i had some leftover dough in the freezer, and shaped them like pumpkins and leaves. they were a hit!!
i do love your recipe-i like to add peanut m&ms instead of just chocolate chips-so moist and yummy!
makes me want to bake some…..thanks for your entertaining and retro blog!50 weeks ago
Elo: They look lovely ! I just moved into my new flat in the South of France, and it has a tiny kitchen without an oven or even a microwave … But as fall is coming and being away from friends and family, Im in a desperate need of comfort food like cakes, muffins or cookies ….. Would you happen to know any recipe of ‘pan cake’ ? I’ve never heard of it but who knows ….
By the way the peanut m’n'ms idea sounds yummy !
And as always, thanks for your blog, it’s particularly helping me these days …50 weeks ago
jill: These look terrific and the picture….amazing! I know this is not the subject of the post, but I’d sure love to have the recipe for the beans and rice. What is the possibility of you posting your friend’s “world’s best”?50 weeks ago
Jilly, that’s a good idea. I’ll direct her here and see if she can share what made them so delish.50 weeks ago
Anita Koller: Sarah, you know what’s really really yummy? Make your favorite peanut butter cookie recipe and add milk chocolate chips to it. You’ll never be the same.50 weeks ago
Alison: Beans and Rice
Hi everyone, I’m happy to share this recipe that is SO cheap and incredibly easy. I adapted it from a woman who cooks at my friend’s school–she is Dominican and taught me the most important secret ingredients!
Beans and Rice has two key steps. First, you make the Sofrito, which is the sauce that flavors the beans. Once you’ve made a big batch, you can freeze the leftovers and just toss into your pile of beans the next time around.
Sofrito:
1 large bunch cilantro
1 head garlic (or 2 if you love garlic)
1 onion
1 green pepper
1 red pepper
1 yellow pepper
These are approximate ratios–if you want to make more Sofrito, simply use more of each ingredient. The dominant flavor should be the cilantro. Blend all ingredients together in a food processor or a blender. I used a blender, which requires a bit of water or canola oil to get things moving. Use at least 4 tablespoons of Sofrito in the recipe and freeze the rest in ice cube trays for later use.
Beans and Rice
1 lb dried red or black beans
4-8 tbs Sofrito
1 ham hock
1 lb chorizo (optional)
1-2 japanese chili pods (optional)
salt to taste
4 c. rice
Soak 1 lb red or black beans in 3-4 c. water overnight.
The next morning, begin to warm beans on low heat and add 4 tbs (at least) or 4 ice cubes of Sofrito. Stir until blended. Add ham hock. Cover and let simmer on low heat 1 hr. Stir periodically to keep beans from sticking to the bottom. After 1 hr, remove cover and taste–adjust spice by adding chili pod if desired and salt to taste. If you are adding chorizo, grill or sautee until fully cooked and add to beans to serve immediately, or sear them on the outside, add to bean mixture and cook another 10-15 minutes before serving.
Serve over white or brown rice with plenty of hot sauce!50 weeks ago
jill: Thank you SO much, Alison. I am very excited to try this recipe. We eat beans and rice once a week, take the money we save by eating this dish, and put it towards the purchase of goats or a cow to give to a cooperative in a develping country!! I think my fam is going to love this one!!50 weeks ago
I’m with Jill! I’m so happy you shared this, Alison! I think my life just improved immeasurably.
50 weeks ago
Lauren: Thanks for the recipe! I’ve been searching the web for a recipe without granulated sugar for oatmeal chocolate chip cookies, because I’m out. I love how you incorporate whole wheat flour too. I’ve been doing that more and more with my baking.48 weeks ago