If you’re in the mood for chocolate chip cookies, but with a little twist, try Ground Oats Chocolate Chip Cookies! Or at least that’s what I call them to distinguish them from the other gazillion chocolate chip cookie recipes. Or sometimes I call them the Todd English cookies because the recipe is from one of this books, The Figs Table. This is an older book, but really good one. It’s has various appetizer, pizza and pasta type recipes, but also a surprisingly great dessert section. One of my favorite dessert recipes of all time, White Chocolate Challah Bread Pudding, is from the book. But Ground Oats Chocolate Chip Cookies are way less time consuming.
Ground Oats Chocolate Chip Cookies Notes
I like these a lot. They have the perfect level of sweetness and light crisp edges with soft centers. They’re also packed with chunks of chocolate and nuts. The oats, which are completely pulverized, add depth and flavor, but aren’t really recognizable in the cookie.
Here’s a picture of them right out of the oven. With all of the nuts and chocolate, these cookies are fine warm but really good when they’ve completely cooled and the chocolate has re-set. Or at least in my opinion.
Half Batch Egg Halving Trick
If you want to try a half batch, you can halve one egg and one yolk by doing the following: Set a small bowl on a scale and set tare to “0”. Crack one egg into the bowl and note its weight, which should be around 52 grams. This means that the yolk weighs about 18 grams and the white weighs 34 grams. So discard 17 grams of white. That leaves you with 1 yolk (18 grams) and 1/2 a white (17 grams) so about 35 grams. This may seem like a pain, but the higher ratio of yolk means more lecithin and that higher ratio of lecithin makes the cookies softer.
Ground Oats Chocolate Chip Cookies
- 1 cup walnut or pecan pieces
- 20 tablespoons unsalted butter, room temperature (285 grams)
- 1 cup light brown sugar, packed (200 grams)
- 1/2 cup granulated sugar (96 grams)
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon juice or 2 teaspoons espresso powder dissolved in 1 tablespoon water
- 1 large large egg
- 1 large large egg yolk
- 2 cups all purpose flour (260 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup rolled oats (90 grams)
- 3 cups any combination of semi-sweet bitter sweet chocolate chunks
- Toast the nuts in a large skillet and let them cool completely.
- Using an electric mixer, cream the butter and both sugars; Beat in the vanilla, then beat in your choice of 1) lemon juice or 2) dissolved espresso. I used lemon juice. Add the egg and egg yolk and beat just until eggs are until blended into the batter.
- In a separate bowl, thoroughly stir together the flour, baking powder, baking soda and kosher salt. Add the flour mixture to the batter and mix just until well-blended. Add the oats to the batter and stir just until blended. Stir in the cooled chopped nuts and chocolate
- Chill the dough for at least an hour. Note: I portion it first. By that I mean I scoop it onto plastic wrap lined dinner plates, cover and refrigerate until firm.
- Preheat oven to 325 degrees F.
- Spoon large tablespoonfuls of dough 3 inches apart onto ungreased cookie sheet; bake one sheet at a time for 13-15 minutes or until cookies are brown around edges but still soft in the middle. Allow them to sit on the cookie sheet for 3 minutes, then transfer to a rack to cool.
- The yield is supposed to be 48 cookies, but I tend to make mine slightly larger and wind up with fewer.