I originally obtained this recipe over ten years ago, from the mom of one my best friends growing up. (Hi, Mrs. M!) Once I detached myself from that ubiquitous recipe from the back of that yellow bag, these seriously became one of the favorite cookies of my childhood. These days, while my usual go-to chocolate chip cookie is Alton Brown’s The Chewy (more on these at a later date, I promise!), these oatmeal ones are a nice change of pace: denser, thicker, and (I think) a heartier flavor.
A while back, I did notice that this is suspiciously similar to the notorious “$250 Neiman-Marcus Recipe” that continually haunted my e-mail Junk Folder in the late ’90s. With a little research into the matter, it seems that this is just a (very) persistent urban legend that can be traced back 60 years! Evidently, Neiman-Marcus since developed its own recipe in response… which happens to be rather different from the rumor version. Interesting….
Oatmeal Chocolate Chip Cookies
1 c butter
3/4 c sugar
1 1/4 c brown sugar
2 eggs (one at a time)
1 tsp vanilla extract
2 c AP flour
2 1/2 c oatmeal flour*
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c chocolate chips (I like a mix of milk chocolate and semi-sweet)
Preheat oven to 375F.
*Oatmeal flour: Just pulse old-fashioned oats in the food processor until it looks, well, like flour! A few larger bits of oats might remain, and that’s fine. Measure after processing, though, please. To make 2 1/2 cups of oatmeal flour, I think I dumped 3 1/2 to to 4 cups of oats into the food processor…
process until oats go from this ^ ……………………………………………… to this ^
Cream together butter and sugars. Add eggs (one at a time) and vanilla. In a separate bowl, combine flours, salt, baking powder, and baking soda. In three or four portions, add the dry ingredients to the wet. Mix in chocolate chips. Please, try not to overmix.
Use a large disher/ice cream scoop to form cookies onto a baking sheet. Of course, you can make these simple drop cookies with a couple of spoons, but the disher makes everything so nice and even, which means that all the cookies will be perfectly done at the same time! No scrawny burnt ones! (Is anyone else excited about this?)
For large cookies like these, bake for around 14-15 minutes, or just until light golden brown. Remove from oven, and let rest on pan for 2-3 minutes to firm up a little; transfer to cooling rack. Devour warm, or store in an airtight container/zip-top bag until dessert/breakfast/snacktime/anytime.
mmm… look at that chocolatey, oatmealy goodness