My hubby's fave is the oatmeal double chocolate recipe from America's Test Kitchen. Part of the oatmeal is powdered in a food processor and part is left as the flakes, so you get more of an oat-y flavor. The double chocolate comes from melting part of the chocolate chips and adding the melted chips to the batter. Yummmmmm....!
Here's the recipe written in my recipe-card shorthand. If something's not clear, holler, and I'll translate.
Double Chocolate Oatmeal Cookies
about 4 dozen
3 1/2 cups old-fashioned oats
2 cups flour (10 ounces by weight)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/4 cups butter, softened but still cool
2 cups packed brown sugar
2 large eggs
2 tsp vanilla
3/4 cup milk chocolate, melted & cooled
2 cups semisweet chocolate chips
1 1/2 cups pecans or walnuts, chopped (optional, but strongly recommended)
Preheat oven to 350 deg F. Process 2 cups oats in food processor into a coarse flour, about 30 sec. Mix oat flour, regular flour, baking powder, baking soda, and salt.
Beat butter and sugar until well blended, about 1 min. Add eggs and vanilla and beat until light and fluffy, about 30 sec. Add melted chocolate and beat about 20 sec.
Add flour mixture and beat on low until just mixed, 15 sec. Add remaining 1 1/2 cup oats, chocolate chips, and nuts and beat on low until just blended, 10 sec.
Drop 2 TBL dough 2 inches apart on baking sheets. Bake until cookies are cracked and set on top but look moist within cracks, 11 to 12 minutes. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Here's the recipe written in my recipe-card shorthand. If something's not clear, holler, and I'll translate.
Double Chocolate Oatmeal Cookies
about 4 dozen
3 1/2 cups old-fashioned oats
2 cups flour (10 ounces by weight)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/4 cups butter, softened but still cool
2 cups packed brown sugar
2 large eggs
2 tsp vanilla
3/4 cup milk chocolate, melted & cooled
2 cups semisweet chocolate chips
1 1/2 cups pecans or walnuts, chopped (optional, but strongly recommended)
Preheat oven to 350 deg F. Process 2 cups oats in food processor into a coarse flour, about 30 sec. Mix oat flour, regular flour, baking powder, baking soda, and salt.
Beat butter and sugar until well blended, about 1 min. Add eggs and vanilla and beat until light and fluffy, about 30 sec. Add melted chocolate and beat about 20 sec.
Add flour mixture and beat on low until just mixed, 15 sec. Add remaining 1 1/2 cup oats, chocolate chips, and nuts and beat on low until just blended, 10 sec.
Drop 2 TBL dough 2 inches apart on baking sheets. Bake until cookies are cracked and set on top but look moist within cracks, 11 to 12 minutes. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
