These are not too different from Tad’s Oatmeal Chocolate Chip Cookies but more spices and the pudding gives a different texture.

chocolate chip oatmeal

Recipe By:

Gourmet Magazine, March 1992

Yield:

60

Ingredients:

1 cup solid vegetable shortening
1 unsalted butter, room temperature
1½ cups sugar
1½ cups firmly packed dark brown sugar
4 eggs
7 ounces vanilla instant pudding mix
1 tablespoon vanilla extract
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 cups old-fashioned oats
4½ cups all-purpose flour
24 ounces semisweet chocolate chips
3 cups chopped walnuts (I almost never put nuts in my cookies.)

Directions:

1. Heat oven to 375 degrees. Grease heavy, large cookie sheets. (I always use baking parchment.)

2. In a large bowl, beat together shortening and butter until light. Gradually add white and brown sugars and beat mixture until fluffy.

3. Add eggs one at a time, beating well after each addition. Add pudding mix, vanilla extract, baking soda, spiced and salt, and mix until well-blended.

4. Mix in oats, then flour. Stir in chocolate chips and walnuts.

5. Drop cookie dough by 2 tablespoon balls onto prepared cookie sheets, spacing 2 inches apart.

6. Bake until just starting to brown on the edges, about 12 minutes. (Do not overbake.)

7. Cool cookies 5 minutes on cookie sheets. Transfer cookies to wire racks and cool.

I am always looking for an interesting ingredient for a cookie. I am sure that is what drew my attention to this recipe. Warning: If you don’t already know that you like matcha green tea, I would recommend you not try these. My experience is that this is not a universally appreciated flavor.

Recipe By:

cookpad.com

Ingredients:

3½ ounces unsalted butter
¼ cup granulated sugar
½ cup brown sugar
1 pinch salt
1 egg
5¼ ounces all-purpose flour
1 tablespoon matcha green tea powder
¼ teaspoon baking soda
½ cup coarsely chopped white chocolate or white chocolate chips

Directions:

1. Heat the oven to 330F. Shift flour, green tea, and baking soda together. Set aside.

2. Microwave butter until it’s melted. Combine the sugars and butter together. Add the egg and salt, then mix.

3. Stir in flour mixture with a spatula. Stir in white chocolate.

4. Drop cookie dough in rounded tablespoonfuls onto baking sheets covered with parchment paper.

5. Bake about 12 minutes. Don’t over bake!

I was wanting to try peanut butter cookies made with butter and powdered peanut butter. When I bought the powder, this recipe was on the back of the bottle.

Recipe By:

Back of bottle of Raley’s Organic Powdered Peanut Butter

This is a common brand of powdered peanut butter.

Ingredients:

¾ cup brown sugar
½ cup powdered peanut butter
½ cup butter, softened
1 teaspoon vanilla
1 egg
1 cup flour
⅓  cup oats
½ teaspoon soda
¼ teaspoon salt
½ cup chocolate chips

Directions:

1. Heat oven to 350°. Line baking sheets with parchment.

2. Cream together brown sugar, powdered peanut butter, butter, egg and vanilla.

3. Add flour, oats, soda and salt. Stir to combine.

4. Stir in chocolate chips.

5. Scoop onto prepared baking sheets. Flatten with bottom of a drinking glass, buttered and dipped in sugar.

6. Bake about 12 minutes.

If you Google Doubtree Cookie Recipe, you will find many different, but similar versions of the same. I got this from our son’s mother-in-law, Sandy. Can’t say how it might compare to the many other versions out there. I also have NO IDEA what the heck a tiny bit of lemon juice might do to a good-sized batch of cookies.

Recipe By:

Crazy for Crust via Sandy Obreza

Ingredients:

½ cup old fashioned oats
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground cinnamon
1 cup unsalted butter, melted
¾ cup brown sugar, packed
¾ cup granulated sugar
1 tablespoon vanilla extract
½ teaspoon lemon juice
2 large eggs
3 cups chocolate chips
1½  cups walnuts, coarsely chopped (optional)

Directions:

1. Place oats in a small food processor or blender and grind until they turn powdery. Place them in a medium sized bowl and whisk in flour, baking soda, salt, and cinnamon. Set aside.

2. Stir together melted butter, brown sugar, and granulated sugar until smooth. No mixer needed – just use a wooden spoon or spatula.

3. Mix in vanilla, lemon juice and eggs. Stir until smooth.

4.  Stir in flour mixture.

5. Stir in chocolate chips and walnuts.

6. Line a cookie sheet with parchment paper or a silicone baking mat. Scoop ¼  cupsful of the dough into balls and place on the cookie sheet. You do not need to space them. This is just for chilling. Cover well with plastic wrap and chill at least 4 hours or overnight before baking. Heat oven to 350°F. Place cookies well-spaced on cookie sheets lined with parchment paper or silicone baking mats. Slightly depress each ball with the palm of your hand.

7. Bake for 13-17 minutes.

Notes:

I didn’t refrigerate them and scooped them in 2-tablespoon balls. They were very good, baked for a shorter time, of course.

When I saw how much these Guittard baking wafers cost, I decided to make them with the Ghiradelli chocolate chips I usually use. After refrigeration, the dough came out so stiff I could hardly form it into balls. After baking, they were great. I repeated with the real Guittard and they scooped beautifully and were delicious. So, I guess you are stuck paying almost a dollar a cookie just for the Guittard chocolate. They are amazingly rich and wonderful with a scoop of vanilla ice cream. (Breyer’s All Natural is my favorite.)

Recipe By:

San Jose Mercury News

Yield:

16

Ingredients:

2¼ cups Guittard semisweet chocolate baking wafers, 12 ounces
3 tablespoons unsalted butter
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
½ cup sugar
1 teaspoon vanilla extract

Directions:

1. Heat the oven to 375 degrees. Line two baking sheets with parchment paper.

2. Using a hot water bath or microwave, melt the chocolate wafers and butter together. Stir until completely melted and smooth. Set aside to cool.

3. In a small bowl, combine the flour, baking powder and salt. Set aside.

4. In a large bowl, with a hand mixer, beat together the eggs, sugar and vanilla until pale yellow and slightly thickened, 2 to 3 minutes. Stir in the cooled melted chocolate mixture. Gradually stir in the flour mixture until just incorporated. Cover the dough with plastic wrap and refrigerate for at least 15 minutes or up to overnight. (I would skip this step and just scoop them out.)

5. Scoop 2-inch mounds onto the prepared baking sheets. Mine didn’t spread out at all.

6. Bake for 12 minutes, or until crusty on the outside but soft in the center. Leave the cookies on the baking sheet for 3 to 5 minutes to firm up, then serve immediately. Store in an airtight container at room temperature for up to 1 week. Reheat to achieve the molten chocolate gooeyness by microwaving them for 10 seconds.

Tahini is like peanut butter made out of sesame seeds. I think that distinctive flavor of sesame goes great with the chocolate chips, added in with generosity in this fun recipe.

Recipe By:

cooking.nytimes. come

Ingredients:

4 ounces unsalted butter, at room temperature
½ cup tahini, well stirred
1 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour, plus 2 tablespoons
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1¾ cups chocolate chips
Flaky salt, like fleur de sel

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.

2. Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Combine flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours.

3. When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.

4. Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.

Notes:

I skipped refrigeration and they were fine.

Cooking at this lower temperature, they really didn’t brown well for me.

Shari found this in a magazine while waiting to get her hair cut.

Recipe By:

Martha Stewart

Ingredients:

3 cups unbleached all-purpose flour
1½  cups packed light-brown sugar
½ cup granulated sugar
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt
1 cup cold unsalted butter, cut into 1/2-inch pieces
12 ounces semisweet chocolate chips
2 large eggs, room temperature
1 teaspoon pure vanilla extract
24 caramels, such as Kraft, halved *SEE NOTE

Directions:

1. Heat oven to 375 degrees, with racks in top and middle.

2. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt.

3. Add butter. Beat on medium speed until combined but some pea-size butter chunks remain.

4. Add chocolate chips. Beat until combined.

5. Beat in eggs, one at a time, and vanilla.

6. Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup.) Bake a deep, wide hollow in each center. Enclose 3 pieces of caramel in each. Roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.

7. Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees. Swap sheet positions and rotate each sheet 180 degrees. Bake until centers are almost but not completely set (press gently on tops with your fingers to check), about 7 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack. Let cool completely.

Notes:

I don’t like Kraft caramels so replaced them with 15 grams of Peter’s caramel in each cookie.

Shari made a coconut cream pie for Thanksgiving. Great recipe. Ask if you want it. Anyway, I went looking for cookie recipes that would use up the 7 egg whites left over from the pie. This is what I came up with and, I think their efforts to reproduce that crunch and chew of the brownie edges came pretty close. They are easy to make and very satisfying to eat.

Recipe By:

King Arthur Flour

Ingredients:

½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
2 large egg whites
1 cup sugar
2 tablespoons cocoa powder
½ teaspoon espresso powder
¼ cup vegetable oil
½ teaspoon vanilla extract
1 tablespoon nonfat dry milk powder
1 cup chocolate chips

Directions:

1. Heat oven to 325 degrees Fahrenheit. Prepare a baking sheet by covering it with a greased sheet of baking parchment.

2. Whisk together flour, salt, and baking soda. Set aside.

3. In medium-sized bowl, whisk egg whites until frothy.

4. Add sugar, cocoa powder, espresso powder, oil, and vanilla. Beat until smooth.

5. Whisk in milk powder, then flour mixture.

6. Stir in chocolate chips.

7. Scoop 2 tablespoon blobs of the dough onto the prepared baking sheet, leaving plenty of room for them to spread.

8. Bake  for 25 minutes.

The recipe for Monster Cookies came into our family from Jessie, college buddy and BFF of our daughter, Hilary. She didn’t use a specific recipe, just grabbed one off the Internet, so that’s I what I did. Here it is, adjusted a bit for my taste. I don’t really care for peanut butter cookies but these are good.

Recipe By:

Adapted from Paula Deen

Yield:

44

Ingredients:

3 eggs
1¼ cups packed light brown sugar
1 cup granulated sugar
½ teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract
12 ounces creamy peanut butter
½ cup butter, softened
½ cup M&Ms
½ cup chocolate chips
¼ cup raisins, optional
4½ cups oatmeal

Directions:

1. Heat oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

2. In bowl of a stand mixer, combine eggs and sugars. Mix well.

3. Add salt, baking soda, vanilla, peanut butter, and butter. Mix well.

4. Stir in M&Ms, chocolate chips, raisins and oatmeal.

5. Drop 2-tablespoon balls of dough onto prepared cookie sheets. Flatten them a little with your fingers.

6. Bake 14-16 minutes. Let stand about 3 minutes before transferring to wire racks to cool. *See notes.

Notes:

Original recipe called for 8-10 minutes. I found them to have a much better chew and hold together better when cooked long enough that the bottoms started to brown. This is one of those rare cookies that doesn’t seem to suffer much if they are cooked longer.

I have mentioned Alex before. He was the head cook at our church girls’ camp, where I was the baker and slave. Here is a recipe I only got from him a couple of weeks ago. They really get in your mouth with coconut, oats and Wheaties.

Recipe By:

Alex M.

Ingredients:

1 cup butter, melted
1 cup sugar
1 cup brown sugar
2 eggs
1 tablespoon vanilla
2 teaspoons baking soda
2 teaspoons baking powder
2 cups flour
1 cup coconut
2 cups oatmeal
2 cups semi-sweet chocolate chips
2 cups Wheaties

Directions:

1. Mix together in order shown above. Stir the Wheaties in by hand and gently, mixing only enough to coat them.

2. Roll or scoop into 2 tablespoon balls. Place on baking sheets covered with baking parchment.

3. Bake at 350 degrees for about 13 minutes. DO NOT OVER-BAKE! They will be soft on top and just browned on the bottoms and edges.

4. Cool on baking sheet for two minutes before placing onto cooling rack.