Oatmeal Chocolate Chunk Cookies

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Oatmeal Chocolate Chunk Cookies

I love oatmeal. I love chocolate. I love cookies. Last night I was a little stressed, and decided to do a little stress baking. I found this recipe on the back of the flour bag. I adapted it a bit, and offer it here for you to enjoy. :)

Oatmeal Chocolate Chunk Cookies

1 1/2 C packed brown sugar

1/2 C butter

1/2 C unsweetened applesauce (or pear if you can find it)

1 t vanilla

1 egg

2 C quick-cooking oats

1 C all-purpose unbleached flour

1/2 whole wheat pastry flour*

1 t baking soda

1/4 t salt

12 oz. chocolate chunks (or chips)

1. Heat oven to 350F. Beat brown sugar, butter, vanilla and egg with electric mixer on medium speed until well blended, and pale in color. Add oats, flours, baking soda & salt. Mix well. Stir in chocolate chunks.

2. Drop dough in rounded tablespoonfuls onto ungreased cookie sheet (or parchment/silpat lined), 2 inches apart.

3. Bake 9-11 minutes (I baked them 10 1/2 minutes) until golden brown - more if you like a crispier cookie. Cool slightly, remove from cookie sheets to cooling racks.

Yield: About 3 1/2 dozen cookies

* or you can use all-purpose for all the flour (recipe adapted from Gold Medal Flour recipe)

Tags » Baking Oatmeal Recipes chocolate cookies
- 20 February 2010
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about 1 year ago Christina Yokoy responded:

These have become my family's favorite cookies! I am always on the hunt for a good cookie recipe and when my big sis posted this one I was anxious to give it a try. I've done them as the recipe states and have also done several variations...all of which have been a hit with my hubby and kiddos alike. Here's a few of the different variations we have enjoyed:(All of which are dairy free & use a 4oz jar of baby food of pretty much any fruit flavor, by the way!)
1) Whole Wheat/dairy-free version
~Use all whole wheat pastry flour
~Dairy-free choco chips(most generic store brands use soy instead of dairy)
~Crisco butter flavored
2)"breakfast cookie"
~Use all whole wheat pastry flour
~Instead of butter, use 1/2 cup creamy peanut butter, an extra egg
and about 2 oz more applesauce(about half a jar of baby food)
~Reduce choco chips by about half and replace with raisins
Note: Make sure you check these after about 8 mins and flatten them gently with a fork(no butter=no melting dough) then cook about 2 more mins. Make sure not to overcook them or they become hard instead of chewy.
Note 2: The dough in this version will be very thick but won't spread on their own so you will have a thick and chewy cookie that is roughly an inch to an inch and a half larger than the dough lump you start with.
In all of these, with this recipe I have found that the key to getting a chewy cookie rather than a "cakey" cookie is to add the oats, flour, baking soda and salt ALL AT ONCE and very gently mix ONLY till blended and moist.
Hope that gives you a few things to try out! :)

about 1 year ago Christina Yokoy responded:

Oh no! I almost forgot!
In the breakfast cookie version, you'll need to add about 3 or 4 tbls more flour to compensate for the extra applesauce (which you need when cooking dairy free)
And, btw, I use old fashioned oats instead of the quick-cook ;)
Enjoy! :)
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