Chewy White and Dark Chocolate Oat Cookies
From the Meera S.T. Vargo collection
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Yield | 2 doz. cookies |
Introduction
I attended middle school across town from my home, so I rode the city bus to and from school. I had to transfer buses across the street from a natural-foods grocery store that sold a delicious chewy white and dark chocolate cookie. I didn’t get to have one very often, so I never tired of them. This recipe is a recreation of that cookie. These cookies will keep for 5 days if they are allowed to cool fully and are stored in an airtight container.
Ingredients
| 2 | cups unbleached flour | |
| ⅔ | cup oats (preferably quick oats) | |
| ½ | tsp. baking soda | |
| ½ | tsp. salt | |
| 12 | Tbsp. butter, melted (1½ sticks) | |
| 1 | cup brown sugar | |
| ¼ | cup white sugar | |
| 1 | egg plus 1 yolk | |
| 2 | tsp. vanilla | |
| ½ | cup white chocolate chips (or chopped white chocolate) | |
| ½ | cup chocolate chips (or chopped dark chocolate) |
Steps
- Preheat oven to 325 degrees.
- In a medium bowl, mix together flour, oats, baking soda, and salt.
- In another medium bowl — by hand or with a mixer — stir together melted butter and brown and white sugar. Add egg, yolk, and vanilla.
- Stir the dry ingredients into the butter-and-sugar mixture. Then stir in the white and dark chocolate.
- Divide dough into chunks (about 2 tablespoons each in size) and place chunks about 2 inches apart on baking sheets.
- Bake 12 to 15 minutes, just until cookies are light golden-brown. The middles of the cookies will still be soft and puffy and may appear underdone. Let cookies cool on baking sheets about 5 minutes, or until they have firmed up enough to remove them to a cooling rack. Wait until completely cool before storing in an airtight container.
This content is from the Meera S.T. Vargo collection.