KAF's Recipe of the Year: Chocolate Chip Oatmeal Cookies

When I need chocolate chip cookies, I usually turn to a recipe from Jacques Torres. His recipe yields the perfect chocolate chip cookie; the only drawback is that you have to plan ahead because the dough requires at least 24 hours of chilling. Because the Jacques Torres recipe is so terrific, I rarely try other chocolate chip cookie recipes. But when King Arthur Flour announced that its 2015 Recipe of the Year was a Chocolate Chip Oatmeal Cookie. I was intrigued and decided I had to give the recipe a try.

To make the cookie dough, you cream room temperature butter with sugar and brown sugar; add an egg, egg yolk, and vanilla; incorporate the dry ingredients (flour, oats, baking powder, baking soda, and salt); and stir in chocolate chips. You can use the batter immediately. I used a #30 scoop and got 33 cookies that finished baking in 16 minutes.
You need to look closely at the cookies to be able to see the oats -- the batter contained twice as much flour as oats (by volume). I like the fact that these were chocolate chip cookies with oats, and not oatmeal cookies with chocolate chips -- the oats added a bit of hearty texture and nuttiness without taking away from the indulgent character of a chocolate chip cookie.

There cookies were great -- crisp on the outside, chewy on the inside, and chock full of chocolate chips without being too sweet. But I can't say they're better than the Jacques Torres cookie. Still, these cookies are sure to please, and this is a great recipe to have on hand when you need some tasty chocolate chip cookies but don't have time to wait around.

Recipe: "Chocolate Chip Oatmeal Cookies" from King Arthur Flour.


Louise said…
I got 35 cookies when I baked these yesterday. After the first sheet, I cranked the oven up to 350 and they baked in 11 minutes. These cookies are pretty good, but they are missing a certain "chocolate chip cookie" taste. I'm not sure what it is, but I think browned butter might bring it around. It's nice not having to plan ahead several days to enjoy a chocolate chip cookie, but Jacques Torres won't be forgotten either.
I also wondering if maybe chilling the dough before baking would help develop more of the caramel-y chocolate chip cookie flavor. But of course, if you're going to do that anyway, why not just go with Jacques Torres? :)