Ghirardelli Oatmeal Chocolate Chip Cookies

These are my all time favorite Christmas cookie. My grandma made an amazing oatmeal chocolate chip cookie, which I think was a variation of a recipe she found on a Quaker Oats box years ago. My favorite chocolate for baking is Ghirardelli (if I had to choose one…) They make 60% cacao bittersweet, semi sweet and milk chocolate chips. I use a mixture of the bittersweet and semi sweet in this recipe because I think it gives a more rounded flavor to the cookies. After I mix up a batch, I stick them in the refrigerator for an hour or so to chill the batter before using a medium cookie scoop to make a 2 inch round ball. The chilling and using the cookie scoop to scoop them out makes a perfectly puffed cookie with crispy browned edges and a chewy inside.

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I love these stoneware cookie sheets from the Pampered Chef, but you can just use a regular cookie

sheet lined with parchment paper. Either way, I always bake a test cookie and adjust the batter as such: If they flatten out too much, add two teaspoons flour to the batter and mix well. If they are too thick, add a little milk or water.

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Ingredients:

1 1/2 cups all purpose flour, scooped and leveled

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces butter, softened

1 cup light brown sugar

1 cup granulated sugar

2 eggs at room temperature

2 teaspoons vanilla bean paste

2 cups old fashioned rolled oats

1 cup Ghirardelli semi sweet chocolate chips

1/2 cup Ghirardelli bittersweet chocolate chips.

Combine flour, baking powder and salt, set aside. Cream butter and sugars with mixer on medium speed until light and fluffy (approximately three minutes), scraping sides down often. Beat in the eggs, one at a time and add the vanilla. Stir in the flour mixture on low speed, then add oats and combine thoroughly. Stir in chocolate chips. Refrigerate about an hour.

Preheat oven to 350 degrees. Using a cookie scoop, place rounded 2 inch balls of dough on parchment paper lined cookie sheet. Place cookies approximately 2 inches apart and bake 12-14 minutes, until cookies are lightly browned on the edges. Remove from oven and let cookies set 5-10 minutes, then place cookies on wire rack to cool completely. Makes approximately 4 dozen cookies.

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4 thoughts on “Ghirardelli Oatmeal Chocolate Chip Cookies

  1. It’s probably a really good idea to make a test cookie (and make adjustments as necessary). Although, I’m not gonna lie–I’m way too impatient to do it haha. I love how you’ve combined different types of chocolate in this cookie, and I agree that it definitely adds extra dimension to a recipe :).

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  2. Pingback: Chocolate Chip Cookies | Cooking Is My Sport

  3. Thanks Rebecca! I have moved around a lot over the years and I never trust an oven unless I’ve used it for a while – I get so mad when I burn cookies! So now, the test cookie….(most of the time!) I am following your blog – great stuff! Susan

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