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King Arthur Flour Good as Store-Bought

Scaled down and slightly adapted version of the Good as Store-Bought cookies from King Arthur Flour.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 35
Author Cookie Madness


  • 1 1/4 cups oats not instant
  • 4 oz semisweet bittersweet or milk chocolate, chopped
  • 8 tablespoons butter room temperature, unsalted
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour 4 1/4 ounces, stir and aerate before measuring
  • 1/2 teaspoon each - baking powder baking soda and Morton kosher salt
  • 1/4 teaspoon espresso powder
  • 1 cup semisweet chocolate chips
  • 3/4 cup nuts pecans or walnuts, toasted and chopped


  • Preheat oven to 350 degrees F.
  • In a food processor, grind the oats and chocolate together. Set aside.
  • Meanwhile, beat the butter and both sugars until creamy. Beat in the egg and vanilla.
  • Stir together flour, baking powder, baking soda, kosher salt and espresso powder, then add to the butter mixture and stir until blended.
  • Stir in ground oats and chocolate, then stir in chocolate chips and nuts.
  • Shape dough into mounds using a tablespoon measure. Arrange on a parchment lined baking sheet spacing 2 inches apart and bake for about 12 minutes.
  • Let cool on sheet for 5 minutes.


For larger cookies (King Arthur calls them "mall size"), measure out 1/4 cupfuls of dough and bake for 15 to 18 minutes. The yield should be somewhere around 14 cookies.