Search
by Ingredient
Scott's Oatmeal Chocolate Chip Cookies

Scott's Oatmeal Chocolate Chip Cookies

StarStarStarHalf starEmpty star

Submitted by willadean

Scott’s oatmeal chocolate chip cookies with blender-pulverized oats, both chocolate chips and grated chocolate bar for double chocolate hits, and a quick 6-minute bake. Crisp edges, soft centers, dense with chocolate.

YIELD

24 servings

PREP

24 min

COOK

6 min

READY

30 min

These oatmeal chocolate chip cookies borrow a trick from the famous Neiman Marcus chocolate chip cookie recipe: pulverize the oats in a blender into a coarse powder before mixing them in. The ground oats add structure and chew without the obvious oat texture you’d get from rolled oats left whole.

The double-chocolate move is the second smart play. Six ounces of chocolate chips plus 2 ounces of grated chocolate bar means every bite has both whole melty chip pockets and a fine chocolate dust laced through the crumb. The result tastes more chocolatey than a cookie with twice the chips alone.

Golfball-sized cookies baked at 375°F (190°C) for just 6 minutes is the timing sweet spot. They look underdone when you pull them, but the carryover heat finishes the centers while the edges set crisp. Pull at 8 minutes and you’ve baked plain crunchy cookies, no soft middle.

Pro Tips

  • Use a Microplane to grate the chocolate bar. A box grater leaves chunks too big to disperse; a Microplane gives you the powder needed for even distribution.
  • Pulse the oats in short bursts. You want coarse powder with a little texture, not flour. Over-blending kills the structure.
  • Trust the 6-minute bake even when they look raw. Overbaked oatmeal cookies go from chewy to dry in 60 seconds.
  • Cool on the sheet for 2 minutes before moving. They’re fragile straight from the oven and break apart on the spatula.

Variations

  • Add ½ cup chopped walnuts or pecans for crunch.
  • Stir in ½ cup dried cherries or cranberries for a tart-sweet contrast.
  • Use white chocolate chips and dark chocolate bar for striking color and flavor contrast.

Ingredients

½ 118
CUP ML BUTTER
½ 118
CUP ML BROWN SUGAR *
½ 2.5
TEASPOON ML VANILLA EXTRACT
2 57.8
OUNCES ML/G CHOCOLATE BAR
grated
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING SODA
½ 118
CUP ML SUGAR
1 1
LARGE EACH EGG
1 ¼ 296
CUPS ML OATMEAL
1 237
½ 2.5
TEASPOON ML BAKING POWDER
6 173.4
OUNCES ML/G CHOCOLATE CHIP

Directions

Cream butter and both sugar. Add egg and vanilla. Mix well.

Take 1¼ cups oatmeal. Put small amounts in blender and blend until it turns to powder. Set aside.

Grate plain chocolate bar. Set aside.

Combine oatmeal, flour, salt, baking powder, and baking soda. Add this to butter/sugar mixture and mix well. Add chips and grated chocolate.

Shape dough into golfball sized cookie. Bake on ungreased cookie sheet for 6 minutes at 375 C.

Note:

Dried fruits can be added.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 116 50% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 69mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

Email this recipe