This recipe for oatmeal chocolate chip cookies is only slightly adapted from a recipe by Piper Davis and Ellen Jackson of Grand Central Bakery, Seattle and Portland-based artisan bakers. Like most recipes we post that have been adapted, we’re finding that the only thing we’re changing is substituting our nutty hard red winter wheat flour in place of all-purpose white.
These slightly lacy and chewy cookies are a nice alternative to the standard chocolate chip cookie. And they might make a great Valentine’s Day gift too!
Oatmeal Chocolate Chip Cookies
Makes 36 cookies
Slightly adapted from The Grand Central Baking Book, by Piper Davis and Ellen Jackson
2 cups Community Grains Hard Red Winter Wheat flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
2 3/4 cups rolled oats
1 cup milk chocolate chips or chunks
Preheat oven to 350 degrees. Grease 2 baking sheets or line with parchment paper.
Whisk together flour, baking soda, baking powder, and salt in a bowl.
Using a stand mixer with paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed for 3 to 5 minutes, until the mixture is lightly colored and fluffy. Be sure to scrape the bottom and sides of the bowl several times while mixing.
Crack the eggs into a measuring cup and add vanilla. With mixer on low speed, slowly pour in the eggs, one at a time. Let the first egg get completely mixed in before you add the second egg. Again, be sure to scrape the bottom and sides of the bowl!
With mixer still on low, gradually add in the flour mixture in 2 or 3 installments. Make sure the butter and sugar is fully incorporated by scraping the bowl once.
Combine the oats and chocolate in a bowl, then add them to the dough with the mixer on low speed. Mix just until everything is distributed (sometimes it’s easiest to do this step by hand with a spatula).
Now shape the cookies. Scoop the dough into balls about the size of a ping pong ball. Press the cookie balls into a flat, 1/2 inch thick disk.
Bake for 10 minutes, rotating pans halfway through baking time. The cookies should be golden brown around the edges and appear slightly underdone in the center. Let your cookies cool on the baking sheets, and the centers will finish cooking from the residual heat. Enjoy with a tall glass of milk!