Despite my frequently dessert heavy focus on the blog, I actually don’t have much of a sweet tooth. Give me a plate of hot, salty fries or crunchy chips any day over a donut or pastry. That being said, one sweet treat that I usually can’t pass up is a good Oatmeal Chocolate Chip Cookie. I am, however, very particular about the cookies: they need to be chewy, slightly salty, and with a good dose of chocolate. I absolutely adore the mini oatmeal chocolate chip cookies found at Potbelly and recently set out to create a similar cookie at home. You know, so I don’t have to drive anywhere to get them when the craving really strikes!
After a full afternoon of experimentation in my kitchen and nearly a full container of rolled oats, I think I’ve finally got it. These Oatmeal Chocolate Cookies have a slightly crisp edge, a thick and chewy center, and are studded with bits of bittersweet chocolate. The recipe starts with a health dose of old fashioned rolled oats. Check your canister and be sure you’re not using quick cooking or steel cut – they won’t quite work out the same. After giving the oats a quick roast in the oven to bring out their nutty base, a bit of the oats are ground into an oat flour in the blender or food processor and then mixed with traditional all-purpose flour. The result is a soft cookie with great flavor. It really is worth the extra steps, I promise!
A good helping of room temperature unsalted butter and a nice mix of white and brown sugars are creamed together before adding eggs, vanilla and a bit of kosher salt. I use my kitchen aid stand mixer to blend everything together in one bowl, gradually adding the oats and flour mixture to the other ingredients until it just pulls away from the bowl. You may need to slightly adjust the amount of flour until the dough is pulling away depending on the humidity where you are. Finally, a generous amount of chocolate chips (I prefer bittersweet or dark, but if you’re a milk chocolate person, go for it!) is gently mixed in and the cookies are baked at 350 degrees until the outer edges are just set and golden. Do not over bake these or you will lose the gorgeous chewy texture! If you can stand it, let them cool to room temperature and then dive right in. They keep beautifully in an airtight container for 2-3 days or freeze them immediately after cooling for a quick snack anytime you want.
- 1 c butter, at room temperature
- ½ c sugar
- ½ c light brown sugar
- 1 tsp kosher salt
- 1 tsp baking soda
- 2 tsp vanilla
- 2 large eggs
- 1¾ c oats toasted and divided
- 1¾ c flour
- 1 cup bittersweet chocolate chunks
- Preheat your oven to 350 degrees.
- Spread out the oats on a baking sheet and toast until light and golden. Do not over cook.
- Using a food processor, blender, or spice grinder, take ½ cup of the oats and blend into a flour. Set aside.
- In a stand mixer, cream together the butter and sugars until light and fluffy.
- Add the eggs and vanilla and mix until combined.
- In a large bowl, mix together the dry ingredients.
- With the mixer running, slowly add the dry ingredients into the wet, stopping frequently to scrape down the sides of the bowl. When just combined, stir in the chocolate chunks.
- Allow the dough to rest in the fridge for 20-30 minutes. I know it’s hard, but it’s worth it, I promise!
- Using a 1.5 tablespoon cookie scoop, portion the dough
- Bake at 350 degrees for 10-12 minutes, until the outer edges are set and just golden. Do not over bake.
- Allow to cool on the cookie sheet for a few minutes before transferring to a cooling rack.
- Store in a cool, air tight container for up to 3 days.