B’s Perfect Oatmeal Chocolate Chip Cookies

October 17, 2010 § 2 Comments

My friend B and I plowed through a marathon baking session this weekend, making three batches of goodies:

1. Rustic Goat cheese Apple Walnut tart
2. Pomegranate Melting Moments cookie sandwiches
3. B’s perfect oatmeal chocolate chip cookies

This session was not without purpose. I hadn’t seen my friend in a while and we kind of bond over a love of food given our shared vegetarian diet constraint. So, now that I have this ongoing project of cooking/baking new things, we thought it would be cool to center a night around baking. The weather has been so depressing recently that it just felt right to hole up inside and whip up endless trays of warm, hearty treats.

So, the first of the treats was a variation of the rustic tart I’ve been very openly obsessed with posting here for the past few weeks. This might actually be my 9th tart in the span of like 20 days or something similarly strange. My inspiration here was the abundant apple supply we have here at the house, and a cylindrical block of honey goat cheese I picked up recently. For the tart crust (see my earlier post for the recipe and step by step), I substituted white flour with whole wheat as my ‘experiment’. It was NOT good. The classic sensational pleasures of the tart (flaky, butter goodness) were killed with this crust. My hunch is that in order to adapt the whole wheat to parallel the experience of the white flour crust, much more butter will need to be added, in addition to other substitutes that I honestly hadn’t looked into at the time. The whole thing was a bit cardboard-like and not picture worthy, although I managed to salvage a shot from my recycle bin to post here in case you’re interested. For the base I spread a layer of honey goat cheese, then followed with sliced apples and a brown sugar/chopped walnut topping. 

Oh, another thing worthy of noting here is that the pictures featured in this post are the first I’ve taken using a backdrop!! The reason I decided to go this route is because the overcast depressing winter sky is rendering all times of day unworthy of shooting with natural light!! Not to mention we baked all these goodies at night, so using a backdrop (in this case white) is the closest I was able to get to simulating mid-day. I will most likely expand my repertoire of backdrops and venture into props for your amusement. I’m sure staring at white space is going to get boring over time =)

Back to the food, the second batch of goodies was a spin on Liv Life’s Passionfruit Melting Moments. Her pictures were amazing and made me want to get my hands on those cookies. My attempt here is a version that replaces about 3/4 cup of pure pomegranate juice for the passionfruit juice that the original recipe calls for. The recipe is exactly the same otherwise. The extras I will note here are that the recipe only makes about 6 cookie sandwiches (if you decide to go down the road of filling) and that I would aire on the side of cooking them longer, like 15 minutes minimum, with an eye on them for the remainder. My result was delicious. The cookies really do just about melt in your mouth, likely attributable to the combination of corn starch and powdered sugar. My hunch is that it’s possible to make these cookies gluten-free all the way. It’s going to require some experimentation and research. In the meantime, I don’t really plan to make these cookies for a while. I’d say I had my fill. I realized in the course of sampling that I’m not really a cookie person. Maybe there is a petite French woman inside of me somewhere, but I don’t like my desserts too sweet, and definitely prefer a cake or a tart any day. 

Okay, now to the amazing cookies…

Whenever we do potlucks, my friend B brings the most amazing oatmeal chocolate chip cookies. I’ve always had her near, so I’ve had the luxury of being complacent in learning to bake them myself. But since I’m now interested in learning to cook and bake wild storms, I had to learn to make these cookies. There is a bit of a chemistry experiment involved, but don’t let that derail you. They are, for the most part, easy enough and they are delicious crowd pleasers.

B’s Perfect Oatmeal Chocolate Chip cookies
(from a Reader’s Digest best of issue many years ago, makes about 24 cookies)

1 cup soft butter
1 cup brown sugar
1 tsp baking soda
1/4 cup boiling water
1 tsp vanilla
1 + 1/4 cups flour
1/2 tsp salt
2 cups quick oats
12 oz chocolate chips (I like bittersweet, the original recipe calls for semi-sweet)

Preheat your oven to 350 degrees.

Cream the butter and sugar together. In a separate vessel, dissolve the baking soda in boiling water. Stir this into the creamed butter/sugar mixture. Add the vanilla and dry ingredients to the mixture. Finally, add the chocolate chips. Drop small balls on an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes.


§ 2 Responses to B’s Perfect Oatmeal Chocolate Chip Cookies

  • I think this is the first time I’ve seen boiling water added to an oatmeal- chocolate chip cookie recipe–and this must make a big difference in its success!
    Thanks for stopping by my blog–I look forward to exploring yours. Nancy

    • theveggie says:

      Thanks for reciprocating! I am planning to make your tomato zucchini napoleon very soon. I just picked up the phyllo dough, but I have to figure out a substitute for the egg. Any suggestions?

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