Chocolate Chip Oatmeal Cookies

These chocolate chip oatmeal cookies, developed by David Ogonowksi, a former pastry chef at Olives restaurant in Charlestown, MA don’t resemble the recipe for the chunky, earthy cookies found on the Quaker Oat box or the classic ones found on chocolate chip bags. Instead the flavor is more delicate and the texture more shortbread-like: once you try these you won’t go back to either.

The difference between Old Fashioned Oats and Quick Oats is simply that the quick oats are cut into smaller pieces for faster cooking. Since you are crushing the oats even further, here it makes no difference at all.

Chocolate Chip Oatmeal Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Ingredients
  • 1 ¼ cups (2 ½ sticks) unsalted butter, at room temperature
  • ½ cup white sugar
  • 1 cup light brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup Quick or Old Fashioned Oats, pulsed well in a food processor
  • 2 cups all purpose white flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 cups semi-sweet chocolate, chunked or roughly grated
Instructions
  1. Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper or a silpat/exopat.
  2. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the eggs, egg yolk and vanilla, one at a time, mixing well between additions.
  4. Scrape down the sides of the bowl, add the oats, flour, baking powder, baking soda and salt and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl, add the chocolate and mix again.
  6. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  7. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 12- 15 minutes.
  8. Cool on the cookie sheet and repeat with remaining dough.
  9. Transfer to a wire rack.