Oh mama. These are hands-down my favorite cookies (well, perhaps tied with molasses spice cookies….). I’ve said it before, I’m not much of a cookie dough-eater, but it’s really hard to keep the fingers out of this cookie dough. Lucky for you, the baked results are just as delicious. What makes these cookies different from your run-of-the-mill oatmeal cookies, is that the oatmeal is ground instead of left whole. The other yummy secret is the milk chocolate- the grated flecks just melt into the cookies making each bite extra special. The reason this recipe makes 4 ½ dozen, is because once you taste them you’ll want to stuff them in your mouth, your pockets, the freezer, and share them with your neighbors, co-workers and people you really like. Feel free to double for an extra big batch! (The original recipe makes 9 dozen!)
slightly adapted from: All Recipes
makes 4 ½ dozen
1 cup (2 sticks) softened butter
1 cup brown sugar, packed
1 cup sugar
1 tsp vanilla
2 cups flour
1 ½ cups oatmeal (Use a blender or food processor and pulse until the oatmeal breaks down to a coarse powder)
½ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
12 oz. semi-sweet chocolate chips or chunks
4 oz. milk chocolate bar, grated
Preheat oven to 375. Line 2 baking sheets with parchment paper.
In a bowl whisk together the flour, oatmeal, salt, baking soda, and baking powder.
In the bowl of an electric mixer cream together the butter and sugars until fluffy. Beat in the eggs one at a time and mix in the vanilla. With the mixer on medium-low spoon in the flour mixture. Scrape down the sides of the bowl and stir in the chocolate chips and grated chocolate.
Using a cookie-scoop or tablespoon, drop large balls of cookie dough two inches apart onto the prepared baking sheets.
Bake for 6-8 minutes, until the edges are barely browning and the middles don’t look quite done. (You do not want to over bake these cookies.) Let the cookies cool for a few minutes on the baking sheet, and then transfer them to a cooling rack to finish cooling. Repeat with the remaining dough. Store in an air-tight container.