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Jul 2, 2008 09:57 AM

Soft and chewy oatmeal chocolate chip cookie

Hey there,

I often go on "quests" for the best...... recipe. I am not seeking a very slightly crunchy, but moist and soft and chewy oatmeal chocolate chip cookie.

I will do test batches of 2 or 3 recipes tomorrow (that is if I get any) and use my son's soccer teamates as guinea pigs.


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  1. this one is pretty good. Couldn't tell from your request wording which texture you're looking for, but this works both ways.

    If you thoroughly chill this dough, then slice, you'll get thin and slightly crunchy, with a bit of chew.

    If you scoop the dough and chill slightly on the sheet, you'll get a thicker cookie with a softer center. The flavor is best if you use butter rather than shortening. (Although I'd love to try it with some good fresh lard, maybe 1/2 & 1/2)

    These have become a real favorite around here!

    1 Reply
    1. re: toodie jane

      I am not asking for much, I want all the textures combined LOL. A tad crunchy on the outside, soft and chewy inside. And ummm, I am cookie/baking purist - I can only bake with unsalted butter - I am sure there would some kind of Viking invasion or mutiny should I use anything but.... I just think it's worth the extra expense. If I'm going to take the time to bake for my family or friends or clients, I want to offer the best I can. That being said, I stock up my freezer with lbs of butter whenever it goes on sale.

      Thanks. I will be giving them a whirl tomorrow.

    2. though not very fancy, I still like the "vanishing oatmeal cookie" recipe from the back of the lid on the canister of quaker oatmeal. I make one variation for a chewier cookie...

      1. for the oatmeal (use 1/2 quick cooking and 1/2 regular

      or since i prefer the longer cooking kind... and don't want to buy both...

      2. whiz/pulse 1/2 the oatmeal to a finer texture (kind of like cornmeal, i.e. not a powder).

      not sure why this works, but it does.... I think I borrowed the "technique" from one of those spam e-mail secret cookie recipes. I didn't care for the original resulting cookies, but liked the texture. I think sometimes when I'm making choco chip oatmeal (though i like mine with raisins & cinnamon better)... I have tried whizzing up some chocolate in the blender (with the oatmeal) so you have chocolate in their twice... the spam e-mail secret cookie recipe called for using a hershey bar (gack!)... but I have gotten better results with better quality chocolate.

      1 Reply
      1. Soft Oatmeal Chocolate Chip Cookies

        1 cup margarine (use butter if you want but I've had better results with margarine)
        1 and 1/4 cups light brown sugar
        1/2 cup granulated sugar
        2 eggs
        2 tablespoons milk
        2 teaspoons vanilla
        1 and 3/4 cups all purpose flour
        1 teaspoon baking soda
        1/2 teaspoon salt
        2 and 1/2 cups quick oats
        1 cup semi sweet chocolate chips
        1.Preheat oven to 375F

        2.Beat margarine and sugars until creamy. Add eggs, milk, and vanilla; beat well. Add combined flour, baking soda and salt.

        3.Stir in oats and chocolate chips, mix well.

        4. Drop dough by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 375F for 10-11 minutes. Makes 48 cookies.

        This recipe has become a family fave, even my Mom who doesn't usually like Chocolate Chip cookies likes these. Enjoy :)

        1. Gross Anatomy Cookies

          Questionable name, absolutely amazing cookie!

          Here's the story. My friend's Mom went to med school when my friend was a little girl. Evidently, the formaldehyde used to embalm bodies in the Gross Anatomy class triggers hunger responses in some people (a disturbing thing if you don't know before you start cutting into your cadaver!). So the professor would often bring these absolutely amazing cookies to class. Years later, Friend's Mom is now a professor at that same med school and always makes plates of these cookies for her small section students. The name Gross Anatomy Cookies stuck.

          They're truly the most amazing chocolate chip cookies I've ever had. There's a salty sweet nuttiness that whups tollhouse cookies. Plus, with the oats and wheat germ you can pretend they're good for you.

          2 sticks butter
          2 eggs
          1 c brown sugar
          1 c white sugar
          1 t vanilla
          1.5 c flour
          1 t salt
          1 t baking soda
          1 c wheat germ
          2 c oats
          chocolate chips, to taste

          Cream sugars and butter, add eggs. Mix in dry ingredients, adding chocolate chips last.

          Bake at 350 for 8-10 minutes. Do not overbake! They will appear underbaked and mushy when you take them from the oven. Let them cool for a bit ON the baking sheet before transferring them to a cooling rack. They will have an amazing soft/chewy texture if you follow this technique, and, in my opinion, this is far better than the crispy cookie you get if you bake too long. Those are ok. But the somewhat soft and chewy version is divine.

          1 Reply
          1. re: modthyrth

            I've made your gross anatomy cookies twice now. I've been searching for a nice, soft oatmeal chocolate chip cookie for a while, ever since I lost my touch with the Quaker "Choc-Oat Chip" recipe. I think I've settled on this recipe. They're soft and chewy, and if I bake them for the full ten minutes, they're a little crispy at the edges. Perhaps it's because I can never wait long enough for the butter to completely soften, but I find that these cookies pretty well hold the shape that they are in as dough. So to get the right end result, I take the desired amount of dough for one cookie and then flatten it into a disk before placing it on the cookie sheet. At 330 in the convection oven for ten minutes, this method yields the crispy/chewy cookie I'm looking for. I agree that they have a nice nutty taste from the wheat germ, but I also add couple a handfuls of chopped pecans.

          2. just a tip..use corn syrup to replace 1/4 of the sugar. it will give you a very soft cookie. It's a little trick pastry chefs use when making ice cream the cookie stays soft even when taken from the freezer.