Ingredients
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 cups blended oatmeal (see note)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces chocolate chips
4 ounce Hershey Bar, chopped or broken into small pieces
1 1/2 cups chopped nuts
Method
This recipe produces rich, oatmeal-chocolate cookies with a pleasant balance of chew and crunch. The oatmeal is blended to a fine powder and added to the dough to give these cookies body and a slightly nutty flavor without large flakes.
1. Prepare the oatmeal: Measure 2 cups of rolled oats and place them in a blender or food processor. Blend until the oats form a fine powder. Set aside.
2. Cream the butter and sugars: In a large mixing bowl, cream together 1 cup of butter, 1 cup of granulated sugar, and 1 cup of brown sugar until the mixture is light and smooth. Add the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
3. Combine dry ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, the blended oatmeal, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda until evenly distributed.
4. Mix dough: Gradually add the dry ingredients to the creamed butter and sugar mixture, mixing just until combined. Fold in 12 ounces of chocolate chips, the chopped 4-ounce Hershey Bar, and 1 1/2 cups of chopped nuts. Mix gently so the add-ins are distributed without overworking the dough.
5. Portion and bake: Roll the dough into balls and place them about 2 inches apart on a lightly greased cookie sheet. Bake at 375°F for six minutes, as specified in the original recipe. Remove from the oven and allow cookies to cool on the baking sheet for a short time before transferring to a wire rack to finish cooling.
Notes: The recipe as provided lists a six-minute bake time at 375°F. Oven temperatures and bake times can vary, so watch the first batch closely. Cookies should be removed when edges are set and centers remain slightly soft if you prefer a chewier texture.
Tips and Serving Suggestions
– Use room-temperature butter and eggs for a smoother creaming step and more consistent texture.
– If you prefer larger chocolate chunks, chop the Hershey bar into big pieces and add them alongside the chocolate chips.
– For a softer, chewier cookie, you can slightly underbake and let cookies finish setting on the warm baking sheet before moving them to a rack.
– To make the dough ahead, refrigerate for up to 24 hours or freeze shaped dough balls for longer storage; bake from chilled or frozen, adding a few extra minutes of bake time as needed.
– Swap the nuts for seeds or omit them entirely if you want nut-free cookies.
Storage
Store completely cooled cookies in an airtight container at room temperature for several days. To extend shelf life, freeze baked cookies in a sealed container or freezer bag; thaw at room temperature before serving. Cookie dough balls also freeze well and can be baked from frozen when needed.
Final Notes
This straightforward oatmeal-and-chocolate cookie recipe is adaptable and forgiving. The blended oatmeal adds texture without large flakes, and the combination of chocolate chips and chopped Hershey bar creates varied chocolate pockets in each bite. Adjust nuts, chocolate proportions, or add-ins to suit personal preference while keeping the basic method the same for reliable results.