Giant Oatmeal Chocolate Chip Cookies
I don’t know if I’ve mentioned this before, but I work as a computer programmer at a law firm . A few months ago one of the attorneys that I work with actually published his own cookbook! It’s very professional and full of simple fuss-free recipes that have been tested countless times on friends and family. It really is “Just Good Food, for good friends”. For Valentine’s Day, HR organized a dessert potluck where people could sign up to make a recipe from the book to bring in and share. Yes, I work at a pretty cool place (and I’m not just saying that because some of my coworkers read this blog).
I chose to make the giant oatmeal chocolate chip cookies, for the simple reason that I love cookies, and the idea of “giant” cookies was intriguing. I actually made them quite a bit smaller than the recipe called for, mainly because I wanted there to be enough for everyone to have some. Either way, these cookies are delicious. There’s less oatmeal in them than in similar recipes. Mike actually thought they were just plain chocolate chip the first time he tasted them, but that didn’t stop him from begging for more after I told him I was taking the rest to work. They really are good. They taste a little more “sophisticated” than normal cookies, and they have the perfect texture – crispy around the edges and soft and chewy on the inside. I’m sure these would be incredible as “giant” cookies, and I can’t wait to make them again. Mike already wants more.
If you’re interested in the cookbook, you can purchase it here. I tried quite a few of the desserts at the Valentine’s potluck, and I can specifically recommend the chocolate chess pie and the hershey’s chocolate cake – so good!
Giant Oatmeal Chocolate Chip Cookies
Ingredients:
12 Tbsp (1 1/2 sticks) butter, softened to room temperature
1 1/2 cups firmly packed dark brown sugar
1 egg
1 tsp vanilla
1 1/4 cups unbleached all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 1/4 cups old-fashioned rolled oats
1 cup chopped pecans or English walnuts
1 bag (11.5 ounce) Ghirardelli 60% bittersweet chocolate chips
Directions:
In a bowl beat butter, on medium speed, adding the brown sugar until well blended. Add the egg and vanilla and beat until light. Meanwhile, sift* the flour, baking powder, soda, and salt into another bowl and add it to the batter until well combined, always scraping down the batter from the sides so it is all incorporated. Combine the oats, nuts, and chocolate chips in a separate bowl, and fold them into the batter.
Lightly grease two baking sheets and line them with parchment paper. Divide the dough into 4 equal portions and form 4 equal balls out of each portion. Flatten 8 of the balls to form 1/2-inch thick cookies on each baking sheet. Bake both batches of cookies in a preheated 350 degree oven for 10 minutes, rotate them, and cook another 8 minutes. They should be slightly underdone with the centers soft.
If making slightly smaller cookies, cut the baking time to about 7 minutes, then rotate the pan and bake for another 5 minutes. Adjust baking time as needed.
*note: My kosher salt got stuck in my sifter and I couldn't get it all out. In the future, I would just add the salt after I sifted the other dry ingredients.