Secret oats

April 4, 2011

Favorite Chocolate Chip Cookies

We were quick to discover that babies draw crowds. Family. Friends. It’s lovely for many reasons.

People coming together makes me happy. Much as I appreciate down time, I love gatherings. I love when family and friends stop by. It’s what makes a house a home.

Anticipating visitors also means the house is (usually) clean. The first floor anyways. Please don’t open our bedroom door.

And who can deny that visitors mean temporary baby-holders (and diaper-changers, if they’re brave and you’re lucky). So you can put the dishes up and go to the bathroom. That’s always nice.

So when folks stop by to play, the least I can do is have a little something for them. A cup of hot coffee and a toffee bar, slice of banana bread or chocolate chip cookie.

No one will deny a cookie. Not these, anyways.

I inherited this recipe from one of my dearest friends. It’s her family’s favorite and has quickly become ours. They are now known as those cookies.

When are you going to make those chocolate chip cookies?

There are hundreds, heck, thousands of chocolate chip cookie recipes in existence. You probably don’t need another, or another reason to try a new recipe. But even if you think you’ve found “it”, try one more. They’re the perfect combination of bite to chew, chocolate to crumb.

The secret? Oats. Ground to a powder. I suppose, technically, that these are oatmeal chocolate chip cookies. But were you to try them before knowing about the oats, you may not call them out.

This recipe is similar to the famousĀ Neiman Marcus cookie recipe, or at least the one floating around the internet claiming to be theirs. They mix in a shaved chocolate bar, those Neiman Marcus bakers, and sell them for $24 a pound. You could mix a shaved chocolate bar into yours and bake them for a whole lot less.

Everyone’s got one.

Their go-to.

Their most-requested.

Their back-pocket cookie recipe.

What’s yours? I wanna know. Links welcome!

Favorite Chocolate Chip Cookies

  • 2 1/2 cups oats (I’ve used both rolled and quick oats)
  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 12 oz bag semi-sweet chocolate chips
  • 1 1/2 cups nuts, chopped (optional)

Preheat oven to 375 degrees.

In a food processor, pulse oatmeal to a fine powder.

In a mixer, cream together the butter and sugars for 5 minutes. Add the eggs and vanilla.

In a separate bowl, sift together the flour, baking soda, baking powder and salt. Mix in the ground oats.

Slowly add the flour mixture to the creamed butter mixture. Stir in the chocolate chips and nuts.

Roll dough into 1-inch balls and space 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until golden brown. Allow to cool on baking sheet 1 minute, then transfer to racks to cool completely before storing.

Makes 4 or 5 dozen 2-inch cookies.

8 Comments
  1. Allison [Haute Box]

    April 4, 2011 at 10:17 pm


    These are right up my alley!

  2. Joanne

    April 5, 2011 at 12:47 pm


    It’s amazing how soothing a good CCC can be. I haven’t done enough experimenting to really find my favorite. But I’ve got all of these ingredients on hand, so I think a little taste test must be in order, no?

  3. Julie

    April 5, 2011 at 1:24 pm


    I make these oatmeal raisin cookies all the time. Definitely my go-to.

    http://tinyurl.com/3fxrg9s

    Look at all of the reviews! How could they be bad?

  4. AnnE

    April 5, 2011 at 2:09 pm


    Food for my soul! Love these cookies!

  5. Kyle

    April 5, 2011 at 5:18 pm


    I generally don’t have a sweet tooth…but I ate a lot of these cookies and was disappointed when they were gone. When’s the next batch going to be ready?

  6. Carolyn

    April 7, 2011 at 3:07 pm


    Julie: I’ve made those cookies before! The reviews don’t lie!
    AnnE: I know it! :)
    Kyle: Feel free to whip up the next batch. ;)

  7. Have you tried using oat flour instead or does grinding the oats really make that little je-ne-sais-quoi that make them SO special?

  8. my spatula

    June 14, 2011 at 9:07 am


    beautiful shots! would love a big handful right about now. :)

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