May 11, 2012
This recipe is for one of my all time favorite cookies, Oatmeal Chocolate Chippers as my Mom used to call them. I have adapted her recipe over the years to tweek it and make it just a bit more healthy (not much considering it calls for 2 huge sticks of butter). I don’ t know where the recipe originated, it is hand-written on an index card covered in crunchy cellophane (always the ones that are so sentimental to me). She always used Crisco shortening and I have exchanged that for butter. I have also used some White Whole Wheat Flour and Bread Flour in this recipe to give the cookies a little more “chew”. My Mom would have used Nestle Chocolate Chips, my Grandmother would have insisted on raisins, but I love bittersweet chocolate. Ghirardelli makes a large bittersweet chip that is just a little more dear than Nestle and oh so much better tasting. You can chill the dough before scooping if you have time, if not, they will not suffer one bit! My mom would sometimes add a cup of chopped walnuts or pecans to these too…I have chosen to leave them off the ingredients list.
OATMEAL CHOCOLATE CHIP COOKIES
1 cup butter (2 sticks)
3/4 cup brown sugar
3/4 cup white granulated sugar
2 eggs (room temperature)
1 tsp vanilla extract
1 tsp Pumpkin Pie Spice
1 tsp baking soda
1/2 tsp salt
1 cup bread flour
3/4 cup white whole wheat flour (I use King Arthur’s)
2 1/2 cups old-fashioned oatmeal
1 10 oz package bittersweet chocolate chips (I use Ghiradelli) (reduce this amount if you are not a chocolate lover)
Preheat oven to 325 degrees
1. Using your electric mixer, cream the butter first especially if it is not room temperature to begin with, then add the brown sugar and white sugar. Beat for about 2 to 3 minutes until smooth. Add the eggs to the mixture and continue to beat, add vanilla, pumpkin pie spice, baking soda and salt and continue to mix.
2. Add the flours to the mixture, first the 1 cup of bread flour, mix to incorporate, then add the 3/4 cup of whole wheat flour and mix again to incorporate. This mixture should look really thick at this point.
3. Add the 2 1/2 cups of oatmeal and beat slowly to incorporate, lastly, add the bag of chips and beat ever so slowly to incorporate these evenly into the cookie dough.
4. I use a baking stone for my cookies, it is always ungreased. Drop large rounded tablespoons of the dough spaced evenly on your pan. If you are using regular cookie sheets, you do not need to grease them.
5. Bake for 15 to 16 minutes until the edges are browned and the tops are bubbly.
6. After removing from the oven, let them sit for a few minutes before trying to take them off the stone. Place each one on a wire rack to cool. You can store them in a tin lined with wax paper after they have cooled completely.