Name: Oatmeal Chocolate Chip Cookies
Cook time: 12 min
Total time: 12 min
Yield: 6
Cuisine: American food
Ingredients: 1 cup butter, room temperature; 1 cup brown sugar; 1 cup white sugar; 2 extra-large eggs; 1 tsp. vanilla; 2 cups flour; 1 tsp baking soda; 1/2 tsp. salt; 1 tsp. baking powder; 2 – 1/2 cups oatmeal; 4 – ounce Hershey chocolate bar, chopped; 2 cups chocolate chips; 1 – 1/2 cups roughly chopped nuts

Oatmeal Chocolate Chip Cookies came to mind as I gazed at the little container of Quaker overnight oats in the pantry. Being relatively frugal, I take advantage of the digital coupons that the local Kroger offers. If you are familiar with those, you know there are “Free Friday Downloads” each Friday. This little container of overnight oats was one of those freebies.

My thought was that Memphis, my granddaughter, would probably like this for breakfast one morning when she was here for the day. Well, my daughters had both tried this new product and were not impressed. Sorry Quaker. So, there it still sat in the pantry.

A thought occurred that I should just make cookies and use the oats. (I couldn’t bring myself to just toss it!) I remembered this recipe for oatmeal chocolate chip cookies from several years ago. One of the girls at the bank had shared it. While there was not enough in this little container, we always have a container of regular Quaker oats in the cupboard, too. We have plenty to make this recipe.

Oatmeal Chocolate Chip Cookies

Makes 6 dozen cookies

Ingredients:

1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
2 extra-large eggs
1 tsp. vanilla
2 cups flour
1 tsp baking soda
1/2 tsp. salt
1 tsp. baking powder
2 – 1/2 cups oatmeal
4 – ounce Hershey chocolate bar, chopped
2 cups chocolate chips
1 – 1/2 cups roughly chopped nuts

Delicious Oatmeal Chocolate Chip Cookies — Process the oatmeal.

Directions:

Preheat the oven to 375°.

Then, measure the oatmeal into a food processor and process until fine. Set aside.

Cream room temperature butter, brown sugar, and white sugar together. I like to do this with a blunt end wooden spoon. If the butter is at room temperature, this comes together quickly.

Next, add the eggs* and the vanilla. Stir well.

Measure the flour**, salt, baking powder, and baking soda into a medium bowl and stir to combine well. (This assures that when you bite into a cookie, you don’t get a big bite of salt or baking soda.)

Add half of the flour mixture and half of the processed oatmeal to the creamed butter, sugar, and egg mixture. Mix pretty well and then add the remaining flour mixture and oatmeal.

At this point, it becomes a little harder to mix the ingredients. It is easiest for me to use the blunt spoon to scrape and press the last addition of flour and oatmeal into the batter while turning the bowl.

Oatmeal Chocolate Chip Cookies — Add the chopped chocolate bar

Add the chopped chocolate bar and mix well.

Stir in the chopped nuts and the chocolate chips.

Scoop And Bake

With a 1 – 1/2″ ice cream scoop, scoop balls of cookie dough and place 2″ apart on a cookie sheet pan. Bake in a preheated 375° oven for 10 – 12 minutes.

Remove to a cooling rack and allow to completely cool before stacking.

Well, the cookies were not even cooled before Dave had eaten two-thirds of the first batch. Memphis had one. and another, but had to let them cool a little more first. Yes, they are pretty delicious but we had 6 dozen in total.

One good thing about making this many cookies is that there is plenty to share. I sent some home with Danielle and Memphis and wrapped up another box to share. Jon-Michael just happened to stop by and he took the box of cookies home to Emily. Doesn’t it look neat with the little ribbon? A dozen of these Oatmeal Chocolate Chip Cookies fit perfectly in the little box.

Handy Tips

* Tips



Breaking eggs?  Break your egg by tapping it on the counter, not on the edge of a bowl, a pan, or a skillet!  Egg dropping down the side of the skillet, the counter, the stove, etc. is one of my pet peeves, not that I have a husband who does this.  The key reason for doing this is that the eggshell won't shatter into tiny pieces along the line where it breaks. 



The tendency to get little pieces of eggshell in your food is far less using this technique.




**

Measuring flour?  Well did you know that if you scoop your flour from a container, your measurement is probably inaccurate?



Just to show you, I scooped a cup of flour from the container where flour is stored.  I poured the flour into a small bowl and then, spooned the flour from the bowl into a measuring cup, and leveled the top.

Notice how much flour is left in the bowl?  I measured it and there was an extra 1/4 cup!  Imagine what that could do to a recipe if you had 3 cups of flour!  Now you know why you should spoon flour into the measuring cup!