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Oatmeal Chocolate Chip Cookies

By , from the Culinate Kitchen collection


Hats off to Cornelia, who rents us office space, for this blue-ribbon recipe. We find that the added step of pulverizing the rolled oats to create an oat flour enhances the cookie texture, which isn’t too dry or too buttery.


1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp. vanilla
2 cups all-purpose unbleached flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
cups pulverized oats (approx. 1¾ cups rolled oats, blended until floury)
cups chocolate chips
cups chopped nuts (pecans, walnuts, or hazelnuts)


  1. Cream together the butter and sugars until fluffy. Add the eggs and vanilla and blend well.
  2. In a separate bowl, mix together the flour, salt, baking powder, and baking soda; add it to the butter mixture and stir well. Next, add the pulverized oats and stir well. Lastly, add the chocolate chips and nuts, stirring only enough to distribute them throughout the batter.
  3. The mixture will be quite stiff. It is now ready to bake, but if you can wait, refrigerate the dough for at least 24 hours, preferably 32 hours (the flavor and texture will improve).
  4. When you’re ready to bake the cookies, preheat the oven to 350 degrees. Shape hunks of dough into 1½-inch balls on an ungreased cookie sheet.
  5. Bake cookies until just golden, 11 to 13 minutes. Don’t overbake, or your cookies will be crunchy.

This content is from the Culinate Kitchen collection.

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