Oatmeal Chunky Chip Cookies

I found this yummy recipe on one of my new favorite blogs…Bakers Banter.

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The King Arthur flour test kitchen shares recipes, techniques and tips.  Most of the posts also feature step by step picture instructions.  A look at the ingredient list might make you say, “Those sound allright…but a little typical, nothing special”.  That is what I said!  But then I read through the recipe and decided I had to try these.  The difference is the ground white chocolate and oats.  A lot of oatmeal cookie recipes grind the oats, but not many grind the chocolate.  The use of three kinds of chips is also appealing.  I like a simple cookie like pure buttery shortbread, but I REALLY like a cookie with tons of ingredients, flavors and textures.  

These cookies are delicious.  Crunchier than I normally prefer, but I really liked the texture and flavor combination.  I shortened the baking time by a few minutes after the first batch.  The baking time in the original recipe is 12 minutes, but I only baked them for about 8 minutes.  If you like yours crunchy through and through, then stick with the longer time.  Here is a side by side comparison of the baking times.  cookie8

I used my mini food processor to grind the oats and chocolate.  I had to grind them in two batches, so I would recommend using a full sized processor or blender.  Some of my white chocolate chunks were huge, and some were small.  You may choose to grind the chocolate more, but I found it to be a real treat to get a bite with a big chunk of smooth white chocolate. 

 I used a block of Callebaut white chocolate (a bit of a splurge, but worth it!), Ghiradelli milk chocolate chips and Reese’s Peanut Butter chips.cookie6

The original recipe uses walnuts, but I used pecans.  I like to toast the pecans before adding them to the dough.  It really does make a difference in the final product.  Just 7-9 minutes in a 350º oven is all it takes.  Take the time to toast your nuts…you’ll thank me.

Chunk Wild Cookies (courtesy of King Arthur Flour)

1 cup (2 sticks, 8 ounces) butter
1 cup (7 ounces) granulated sugar
1 cup (7 1/2 ounces) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups (8 3/4 ounces) traditional rolled oats
2/3 cup (4 ounces) white chocolate
2 cups (8 1/2 ounces) All-Purpose Flour
1 cup (6 ounces) peanut butter chips
1 cup (6 ounces) milk chocolate chips
1 1/2 cups (6 1/2 ounces) chopped pecans, toasted

Preheat your oven to 375°F. Lightly grease (or line with parchment) four baking sheets, or as many as you have.

Beat together the butter, sugars, baking powder, baking soda, and salt. Beat in the eggs and vanilla.

Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are OK.cookie7

Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped pecans.cookie5

Drop the dough by tablespoonfuls, 2″ apart, onto the prepared baking sheets.cookie3

Bake the cookies for about 8-9 minutes, until they’re set. They may be barely starting to brown around the edges, but the tops won’t be brown at all. Remove the cookies from the oven, and cool.cookie4

Yield: 5 dozen cookies.