I think I was about 13 the first time I made these cookies and completely and utterly ruined them.
Utterly may seem a tad dramatic (prolly is, but you’re talking to me here), but it had something to do with making a double batch, so the mixing bowl wouldn’t fit in the microwave to soften the butter. So I decided to soften it in a smaller bowl, on cup at a time, and… forgot to add the second half of the butter back to the larger mixing bowl. Whomp, whomp.
What ensued were cookies that were dubbed hockey pucks by my siblings. They were not exaggerating. I think we tried to eat a couple of them, but gave up since they were so freakin’ hard and we valued our unchipped teeth.
But! It gets better. As a teen, I made more batches of these chocolate oatmeal cookies (with all the requisite butter) than I can count and my dad would sell them to his co-workers. We’re talking multiple double batches a week, and they usually sold out completely. I made bank off of this recipe, let me tell you. Take THAT, hockey pucks.
They really are ridiculously good. I mean, the chocolate mix-in level? Grand master. The bite of the oatmeal? Addicting. And when you nail the bake, they are the perfect cookie–a crisp bite around the edges with a perfect chewy center. But what really takes them over the top is the grated chocolate that melds into the mix, making it almost a chocolate dough. In all the many, many, manymany chocolate chip cookie recipes that my kitchen has seen, I’ve never seen that element anywhere. I’m not really sure why, but it seems to be unique to this recipe. I’ve also taken a few other ideas I’ve learned from other recipes I’ve tried to make them even better.
I think it goes without saying that overbaking these (like most cookies) can take you from something magical to something that you’d probably rather not eat. So accept the gooey centers that look underdone, and be at peace with your cookies and the universe.
Super-Chocolatey Chocolate Oatmeal Cookies
Recipe by Rebecca Neidhart
Makes 24 large cookies
Prep Time: 15 minutes || Chill Time: 4-24 hours || 30 minutes
- 1 cup (2 sticks) of unsalted butter, very soft
- 1 cup granulated white sugar
- 1 cup lightly packed brown sugar
- 2 large eggs
- 2 tsp. vanilla
- 2 1/4 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3/4 cup semi-sweet chocolate chunks
- 3/4 cup semi-sweet chocolate chips
- 4 oz. semi-sweet bar chocolate, shredded on a grater or microplaner
- 1 cup of chopped walnuts (optional)
In the bowl of a stand mixer, combine the butter and sugars. Beat on medium speed for 3-4 minutes until light and fluffy, scraping down the sides of the bowl a couple of times.
Add the eggs and vanilla, and beat briefly, just until the egg is incorporated slightly.
In a blender or food processor, grind 1/2 cup of the oats into flour. Add the flour, oats, oat flour, salt, and baking soda & powder to the wet ingredients and mix until combined, starting on low and then moving up to medium speed. The dough will be fairly soft.
Remove the bowl from the mixer stand, and stir in all of the chocolate (and nuts if using) by hand. Weigh out the cookie dough into 3 oz. balls (about 1/4 cup if you aren’t using a scale). Cover the dough with plastic wrap and refrigerate for at least 4 hours. The dough will keep up to 3 days in the fridge.
When you are ready to bake, preheat the oven to 350°. Remove the dough from the fridge. Line large baking sheets with silpat sheets or parchment paper and places balls of cookie dough on them, about 3-4″ apart. With the palm of your hand, slightly flatten the dough balls so that they become a disc. You may want to place a few extra chocolate chunks around the top to make them prettier.
Bake for 10-12 minutes, or until the edges are firm. The centers will still look doughy, but they will continue baking after removed from the oven. Also, some of the appearance is from the chocolate that has melted into the dough.
Allow them to sit on the baking sheet for 5 minutes before removing to a cooling rack.