Chocolate Chip Oatmeal Cookies 2 Ways
Recipe - Chocolate Chip Oatmeal Cookies
3/4 cup oil
1 cup dark brown sugar
3/4 cup white sugar
1 1/2 cups flour
1/4 cup pudding mix (vanilla or chocolate depending on the flavor cookie you want)
1 tsp salt
1 tsp baking soda
2 1/2 cups rolled oats
1 cup chocolate chips or white chocolate chips
In a large mixing bowl whisk together oil and sugars, then add eggs and mix well.
Add in flour, pudding, salt and baking powder and mix well until all combined.
Mix in oats and then chocolate chips with a spatula.
Divide dough into 3 rolls and wrap in parchment paper or tinfoil.
Freeze for at least 2 hours.
Remove from freezer, slice and bake at 350/180 for 8-10 minutes.
Cookies should still be a little raw inside. Let sit on the hot baking tray for 5-8 minutes until set.
Yield: 3 dozen cookies
These are the cookies of my childhood. The original recipe is from Noreen Gilletz's Second Helpings, the cookbook that my mother and basically all Jewish mothers in Canada in the 80s and 90s used for EVERYTHING. Our favorite family recipes still come from there today.
Here I've adapted the recipe to fit our tastes and lifestyle, but the basic concept is 100% from there!
And while these are absolutely delicious and they do stand out as AMAZING cookies, what I think is the genius here is the hack that my mom invented back when we were kids. Next to this recipe in my mom's copy of Second Helpings is her handwritten notes *make times 3* and all the measurements are tripled.
Every once in a while my mom would bake up a HUGE batch of these and stick all the rolls in the freezer. We basically had freshly baked cookies within 8-9 minutes WHENEVER WE NEEDED!
*Freezing cold winter mornings when we didn't want to get out of bed... what's that delicious smell wafting from the kitchen? Hot cookies!
*Unexpected guests drop in, here have some cookies fresh out of the oven!
*Mid-night snack craving? No problem!
*Early winter Shabbat, no time to make dessert? Cookies to the rescue.
*Any time cookie craving? Done.
Since I've been playing around with this recipe the last few weeks, our freezer has been full of these cookie rolls (though they don't last that long) and my kids, husband and friends have been so obsessed.
I've added pudding powder for both flavor and thickness. It helps create a really chewy inside and I love that you can switch up the flavors with whatever pudding you have at home, get creative! I've tried it with vanilla and chocolate but if you're brave enough to try other flavors let me know!
The trick to getting these cookies perfectly crispy on the outside and chewy on the inside is baking time. You want to take them out of the oven with the tops are golden brown but the inside is still under cooked. Then you leave them on the baking sheet for an extra few minutes and they continue to cook outside of the oven. Trust me, if you are not sure when to take them out, er on the side of under cooked for the best consistency :)