I didn’t do much driving in Chicago. To be honest, I did no driving. In fact, after four years I thought I’d forgotten how to drive and was terrified to start again. Well, I’m back in Texas and after a few weeks of attempting to use public transportation, It became clear that I’d need to get back behind the wheel. I started gradually with a trip to the closest library. Eventually I made it to the Target.Then I drove a little farther (to another library) and a little farther — to Aldi for some Aldi chocolate! The reward was a shopping spree of inexpensive ingredients to make these Walnut Oat Triple Chocolate Chunk Cookies.
Aldi Chocolate in Cookies
Trick for Halving One Egg and One Yolk
Since I’m baking for one, I just made half the recipe and got 9 rounds/disks of cookie dough.The full recipe is below, but for anyone interested in halving it and wondering how to halve a recipe that calls for 1 egg and 1 egg yolk, you can get the equivalent of half an egg and a yolk by using one whole egg and discarding about 17 to 19 grams of the white for a total of about 38 grams egg. Set a custard cup on a scale, crack the egg into it and make sure the egg weighs the usual 54 to 56 grams.Carefully discard 17-19 grams of the white so that you have around 37 grams of egg left in the cup. I don’t know how well this works for all recipes, but it works well for cookie recipes with an egg and a yolk.
More Triple Chocolate Chunk Cookies Notes
As for the Walnut Oat Triple Chocolate Chunk Cookies, they are fairly large weighing in at a little less than three oz. The texture is chewy and the cookies are sweet but not too sweet thanks to the nuts, which I didn’t bother to toast. I almost always toast nuts before baking, but in some cases is seems not to matter too much with walnuts. I only baked up two of the nine dough rounds and am looking forward to baking up the rest after a good 24 hour chill.
Walnut Oat Triple Chocolate Chunk Cookies
- 2 cups all-purpose flour, weigh or spoon lightly (265 grams)
- 1 teaspoon baking powder (5 ml)
- 1 teaspoon baking soda (5 ml)
- 1 teaspoon salt (5 ml)
- 1 cup plus 4 tablespoons unalted butter, room temperature (280 grams)
- 1 cup light brown sugar, packed (200 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 1/2 teaspoons 7 ml vanilla extract (7 ml)
- 1 large egg
- 1 large egg yolk
- 1 cup rolled oats, pulverized in food processor (measure 1 cup before pulverizing) (90 grams)
- 1 cup walnuts untoasted
- 12-16 oz chocolate milk, white and dark, cut into chunks
- Stir the flour, baking powder, baking soda and salt together in a medium bowl; set aside.
- Cream the butter and both sugars in a large mixing bowl using high speed of an electric mixer; Scrape sides of bowl and beat in the vanilla. Add the egg and egg yolk and beat just until eggs are incorporated. Add the flour mixture and stir until absorbed. Add oats and stir just until blended. Stir in the nuts and chocolate chips.
- Shape the dough into about 18 large balls (they should weigh a little less than 3 oz each). Press the balls down slightly so you have disks. Lay them on dinner plates or a small cutting board, cover with plastic wrap and chill for an hour or until ready to bake.
- Chill the dough for one hour or more.
- Preheat oven to 325 degrees F. Have ready two or three ungreased cookie sheets.
- Arrange the dough disks on a large baking sheet spacing 3 inches apart. Bake at 325 for 15-17 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.
- Makes 18 large cookies.
Sue, thanks for trying the recipe! Coincidentally, I made the Salted Butterscotch Pudding Pretzel Cookies today and am going to post about them later. I thought they were really good.
Visiting M in Chicago and we made these today. They are SO GOOD!! They might be my new favorite cookie! I used Ghiradelli 70%, Ghiradelli White, and Lindt Milk Chocolate. Five BIG stars!
Jen, if you want something simple go with the Barbara Bush cookies. They’re great. Another good one is the recipe from King Arthur’s site — just google King Arthur Chocolate Chip Oatmeal Cookies. They were King Arthur’s Cookie of 2015. Both of those recipes are simple. I like the others you mentioned as well, but the two I just named are ones that work really well with chocolate chips and are regular size.
These look great! I’d like to make something a little simpler as a thank you gift – which oatmeal chip cookies are your favorite? I’ve looked at the : Barbara Bush, Friendly Kitchen, Allrecipes and Frog Commissary recipes on your site.
thanks for your insight! (I also have your cookie book if there are any favorites in there)
Cindy, no. We’re trying out Dallas. May or may not stay.
Did you move back to Austin?
When I first started reading your blog, a decade or so ago, I lived in Texas, and though I was in San Antonio I always enjoyed hearing about your days up in Austin. I still think Central Market is one of the best grocery store shopping experiences, ever, and my husband and I always make a stop when back in Texas. A year ago we bought an old dairy farm in the Northeast Kingdom of Vermont, about an hour north of King Arthur, and though we miss Texas a lot, it’s been such a lovely new place to call home. I hope you have a wonderful trip- King Arthur is always fun and I leave full and with new mixes or gadgets every time we go :). Hope the move is going well!
Oh yummy town!!
I can’t wait to try these!
And you are brave to tackle driving again!!
A feast for the eyes, and good job on returning to driving!
Sue, I can’t wait to share the cookies! I’m not sure who with (ha), but they came out like bakery cookies. I used Bob’s Red Mill Flour. All the rest of the ingredients were from Aldi.
Those sound wonderful and look fantastic! Nice to have the directions for cutting the recipe in half too.