Oatmeal cookies packed full of goodness: chocolate chips, dried fruit, wheatgerm, flaxseed, and almond meal!
Everyone likes chocolate chip cookies. It is a truth universally acknowledged.
If you know someone who doesn’t, I’m not even sure what to say.
The thing about chocolate chip cookies is, though, that there are SO MANY different kinds. Crispy, chewy, cakey, with nuts, with oats, with chocolate chunks…
For this batch of cookies, I wanted a heartier cookie that fell somewhere between chewy and cakey. While I’ve made an endless amount of oatmeal chocolate chip cookies, I had no recollection of which one would give me the cookie I wanted. What I did know is that there was an episode of “Good Eats” that explained how to change a cookie recipe from chewy to crispy, et cetera, et cetera. I watched it again, taking notes, and I learned a lot. Thanks, Alton.
Baking soda makes cookies spread, so use all baking powder to lessen spreading. Butter, as well, tends to make cookies spread more than shortening because it melts quicker. Eggs make cookies puffy, and using more brown sugar than white makes cookies more tender. It also keeps cookies moist (therefore, chewy) longer. Lastly, a cold batter spreads slower.
Armed with that knowledge, I set to work making a hearty, chewy, oatmeal chocolate chip cookie with some extra nutrition from flaxseed, wheatgerm, and dried fruit. The result was exactly what I was going for!
Chewy Oatmeal Chocolate Chip Cookies
Adapted from the ShopRite Old-Fashioned Oats tub, with help from Alton Brown.
- 1/2 cup butter
- 1/2 cup butter-flavored shortening
- 2 cups brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 1 1/4 cups flour (I used white whole wheat)
- 2 T each flaxseed meal, wheatgerm, and almond flour (or another 1/4 cup flour)
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/4 tsp cinnamon
- 3 cups old-fashioned oats
- 1 1/2 cups chocolate chips
- 1/2 cup dried fruit, such as cherries or cranberries (optional)
Cream butter, shortening, and sugar. Beat in eggs and vanilla. Add flour, baking powder, salt, and cinnamon, and continue beating until combined. Stir in oats, chocolate chips, and dried fruit.
Chill in the fridge for at least 30 minutes.
Preheat oven to 375 degrees. Drop tablespoonfuls of batter onto lightly greased cookie sheets. Bake 10-15 minutes. Let cool on pan for about 5 minutes before removing to a cooling rack to finish cooling.
Question: Do you have a favorite cookie recipe? I’m always experimenting with new ones and can never seem to pick!