Friday, December 12, 2008


I haven't made this 5-star Southern Living recipe for more than a year, but it was once my favorite chocolate chip cookie recipe. No wonder. A crisp outside, soft middle, just enough chocolate and combo of nuts make this one remarkable cookie. It took first prize in the chocolate chip cookie category in a previous festival and remains a favorite treat in many Eureka Springs kitchens. Maggie McCarthy, Dallas, Texas, came up with this recipe, and it was first published in the February 2006 issue of Southern Living. When I made this half batch, and then ate them, I remembered why I liked them so much. These are really top-notch cookies that could easily be made into "super cookies" with 1/4 cup or more of dough. The texture is similar to the Levain Bakery chocolate chip cookies, only with more chew from the oats. But be sure to use quick-cooking (1-minute) oats and not the instant or 5-minute for best results. I didn't change much on this recipe, because it's so good to start with. I did sub some Stevia for sugar, Smart Balance 50/50 Butter Blend for butter, added coffee flavor and increased the chocolate chips slightly. If you make these, they'll become one of your favorite chocolate chip cookies, too.
Oatmeal-Chocolate Chip Cookies
Adapted Half Batch from Southern Living
Rating: 10 out of 10

10 Tbsp. Smart Balance 50/50 Butter Blend, or butter
1/4 cup sugar (or 1-1/2 tsp. Stevia)
1/3 cup brown sugar
1/2 egg (2 Tbsp.)
1 tsp. pure vanilla extract
2 tsp. strong coffee or coffee brandy
1/2 tsp. baking powder
1/4 tsp. sea salt
3/4 cup all-purpose flour
1-1/2 cups quick, 1-minute, rolled oats (not instant)
3/4 cup semi-sweet chocolate chips (I used Hershey's Special Dark)
1/4 cup toasted chopped walnuts
1/4 cup toasted chopped pecans

Preheat oven to 375F. Line a baking sheet with parchment paper. In large bowl, by hand, beat butter till smooth; gradually add sugars, beating again till smooth. Add egg, vanilla, coffee, baking powder and sea salt, beating till smooth and well combined. Stir in flour till it's absorbed, then stir in oats, chips and nuts till ingredients are well distributed. Drop by rounded tablespoonfuls onto prepared baking sheets. Bake 10-12 minutes, or till just barely done. Cool on wire racks. Yield: 19 2-1/4" cookies.


Sara said...

These cookies look great! What are 1 minute oats, are they like rolled oats?

Judy said...

Sara, Rolled oats come 3 ways: instant, quick and old-fashioned. The old-fashioned are 5-minute oats, and the quick are 1-minute oats, meaning that's how long it takes to cook them. So you must read the package labels and get the quick oats for these (and most other oatmeal cookies), otherwise you will have too much chewing going on.

alexandra's kitchen said...

sounds and looks positively perfect! Thanks for sharing.

Katrina said...

Lots of yummy cookies, Judy! You'd think I'd be cookied out, but NOPE! I'm going to have to try these cc/oatmeal ones. I love how puffy they look instead too flat!

Katrina said...

Hey Judy, I was just printing this recipe when I noticed there are 10 T. of butter--did you forget to halve that? Seems like A LOT of butter for the amounts of sugar, etc. Just checking, I really do want to make these.

Anonymous said...

Those look delicious! Thanks for the recipe!

Anonymous said...

Yep, I am going to add you tonight!

Love all your recipes!

Judy said...

Katrina - Sorry, but I just got your comment. Yes the butter amount is correct. The original full recipe calls for 1-1/4 cups of butter (20 Tbsp. or 2-1/2 sticks). Now you know why they're so good!

Taste USA said...

These cookies were awesome out of the oven and still tasted great a couple days after making them. Easy to make too! It's a keeper!!