These oatmeal and chocolate chip cookies were bound to end up here sooner or later. You see, they are one of my absolute favorite cookies, which I’m sure is mostly due to the fact that I’ve been making them since before I can remember. I would spend the night at my grandmas house, usually with my little sister and a few of my cousins, and the next day after breakfast, out came the big mixing bowl and splattered recipe card and my grandma would declare we make cookies.
From what I remember, it was usually only me left in the kitchen and maybe my cousin Tom. I loved the process of creaming the butter and sugar, adding the eggs and slowly mixing in all the flour and oats. Everything seemed to have a perfect place and time to be mixed in and form a dough. We would reach our hands into the dough and form what my grandma referred to as “golf ball sized” mounds (she was an avid golfer) and place them on the cookie sheet to be baked. I could have spent an entire day in that kitchen baking and tasting our treats warm from the oven.
Not too much has changed since I started making cookies in my own kitchen, but now I use whole wheat flours and less sugar. I still always say to myself that they need to be golf ball sized, instead of a rounded tablespoon full. I still love the mixing process and I still love to eat and share them.
We had snow fall the last couple of days (that doesn’t happen very often), so I used it as an excuse to invite some friends over and share these while we watched the snow fall. It was the perfect way to end the day.
Oatmeal Chocolate Chip Cookies
One of the special things about these oatmeal cookies is their use of oat flour. You can buy oat flour at the store, but I recommend making it yourself because it’s just way to easy. If you have a small spice or coffee grinder that would work. I used a food processor, but you could probably even use a good blended too. I take the 2 1/2 cups of rolled oats for the recipe and grind up 1 1/2 cups to oat flour and use the rest of the oats whole, makes for a great texture and really great oaty taste. The original recipe for these also includes 4 ounces of a grated chocolate bar, yeah my grandma new where it was at, but I was unfortunately out and while I have been known to run up to the store in these kinds of situations, there was snow all over the road and I didn’t really want to mess with that.
2 sticks unsalted butter, softened
1/2 cup cane sugar
1/2 cup brown sugar
1 1/4 teaspoons vanilla
2 cups whole wheat flour
2 1/2 cups rolled oats, 1 1/2 cups of this will need to be ground
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
4 ounces grated chocolate
1 1/2 cups toasted walnuts, chopped
Preheat the oven to 350F. Line baking sheets with parchment or silpat or lightly grease, set aside.
In a large bowl sift together flour, rolled oats, ground rolled oats, baking powder, baking soda, and salt. Set aside.
In another large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Add in the vanilla. Slowly stir the dry mixture into the butter mixture, just until combined. Stir in the chocolate chips and walnuts.
Form into a rounded tablespoon of dough (golf ball sized) and place on prepared baking sheet. Bake for 11-14 minutes, don’t over bake. Remove from oven and allow to cool completely on a wire rack.