Chocolate Chunk Double Oatmeal Cookies
Note – these are NOT Oatmeal Raisin Cookies. Not that I don’t love them, but hand me a bowl of raisins or a bowl of chocolate chips, and I doubt I grab the raisins.
And that’s why I’m fatter than you.
Which is why I will survive longer if ever we are trapped in an icy cave, should our ship capsize near the tip of South America. I’ll be warmer, me and all my butt fat. And I’ll probably have a pocket full of these cookies, too. So of course I’ll be the most popular person in the cave.
Beat that, Skinny.
I was recently turned on to Coach’s Oats, and it is this brand of oats that really make these cookies unique. You know how regular rolled oats are well, mealy? Oat- mealy? Coach’s are not. They are like a hybrid between rolled oats and steel cut oats. Brief lesson here kids…if you grew up in a house like mine, there is more than one kind of oatmeal. One kind is rolled, the kind I grew up with. Instant, and probably had a Quaker on the can. I still use Quaker, and love them for cooking, in fact, there are Quaker Oats in this recipe, too. The other type of oats require being soaked before you cook them. I don’t have time for that nonsense.
Coach’s Oats, like I said, is somewhat of a hybrid. They cook longer, but, oh – the difference in texture! NOT mealy…you can see differences throughout. There is something more to chew on, and the flavor is fantastic. I may have become a little addicted. It happens.
I used both rolled oats and Coach’s Oats in the recipe to get the best of both worlds combined into one cookie. The rolled oats absorb the liquid a little more than the Coach’s, so it was important to me to have both a chewy and yet noticeably grainy texture. Add in the dark chocolate chunks and you have one heck of a good cookie. Jon loved them – which is a little unusual. He was a cookie dipping fool while they were in the house.
Good thing Seven doesn’t need milk all the time anymore…we’re all out.
Chocolate Chunk Double Oatmeal Cookies
makes 36
- 1 cup Softened Salted Butter, softened
- 3/4 cup Dark Brown Sugar
- 3/4 cup White Sugar
- 2 eggs
- 2 teaspoons Vanilla
- 1 teaspoon Kahlua (optional)
- 1 1/4 cup All Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon sea salt
- 1 cup Coach’s Oats
- 1 3/4 cup Quaker Oats, Instant
- 2 cups Dark Chocolate Chunks (I cut up bars)
Preheat oven to 325F.
Prepare baking sheet with parchment or SilPat, set aside.
Cream the butter and sugars until well combined. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla, combine well.
In separate bowl, combine the flour, baking soda, and salt.
Add dry ingredients to the wet batter. Mix on low until just combined.
Stir in the oats and chocolate chips.
Scoop rounded balls of batter onto prepared sheets. Batter will spread, so be sure to leave ample space between. Bake for 13-15 minutes, or until edges are very lightly browned. Allow to cool on baking sheets. Do not overbake – a slightly underdone cookie is much more moist. Serve with milk and enjoy!
Now, lucky readers, I have a small token of my appreciation to share with you. Coach’s Oats. Have you tried them? Well, here’s your chance! Just visit the Coach’s Oats Facebook Page, Fan them, and then let them know I sent you! I’ll be able to see all of your posts, and will choose one at random on April 17 to win a nice little Coach’s Oats Sampler Package.
I’ll also be offering another Sampler Package to one random commenter here on my site, so do please leave a comment! Maybe let me know what you would do with the oats you win? Sounds good to me, as I love hearing your idea so that I can steal them!
Good Luck, and Happy, Happy WEEKEND!
