Today is This Week for Dinner‘s 11th birthday! How is that even possible? ELEVEN YEARS. Pretty soon my blog will be a teenager, which means I need to enjoy these last moments before it starts talking back and asking for a phone and stuff.
I pretty much celebrate every blog birthday with chocolate. Last night I remembered a cookie recipe from my pre-blog days that my mother-in-law Pat gave to me. I decided to pull out my old recipe box, dig through the cards and find it. I made the cookies and everyone in the family loved them. The main difference with this recipe is that you blend the oatmeal before adding it to the dough, giving the cookies the flavor of oatmeal with a different texture than what you’re used to with oatmeal cookies, a texture that we all love.
And, yes, I am sharing yet another chocolate chip cookie recipe. I know, I know, how many versions can one blog hold? Apparently a lot.
You may notice from the photos that I used Guittard’s chocolate wafers as opposed to chips. Wafers or chips both work fabulously in this recipe, but I do love the layered effect that the wafers give to the final cookie. However, if you don’t have chocolate wafers on hand, good ol’ fashioned chocolate chips are just as delicious!
Happy birthday, Blog! And happy baking, everyone!
- 1 cup salted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract or vanilla bean paste
- 2½ cups rolled oats
- 2 cups all-purpose flour
- 12-18 ounces semi-sweet chocolate chips or wafers (12 ounces is a normal amount; 18 ounces is if you really like chocolate!)
- Preheat oven to 375º F.
- In a stand mixer or large bowl using a hand blender, beat butter, sugar and brown sugar on medium-high speed for 4-5 minutes.
- Add eggs and vanilla. Beat another 1-2 minutes, scraping down the sides of the bowl as necessary.
- In a blender, blend the oats until it resembles a very coarse flour.
- Add oats to cookie dough and blend on low until just combined.
- Add flour and blend on low until just combined.
- Stir in chocolate.
- Form dough into balls (approximately 2 tablespoons per ball). Place on ungreased cookie sheet or cookie sheet lined with a silicone baking mat or parchment paper (I use a Silpat). Press down gently on the dough balls to flatten them a bit. Bake for 8-10 minutes, until bottom edges are a golden brown.
- Dough balls may be frozen. Add a few minutes to cooking time if baking from frozen.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
Yay! Happy birthday, blog! I’ve been reading for about 10 years. So many recipes from here have become staples in our home (I’m looking at you, blackened chicken!)
Congrats and I hope you have many more anniversaries!
that makes me so happy to hear, suzy! and THANK YOU for sticking around for so long!
Love the big wafers! Where did you buy them 😉 Did you bake the cookies on parchment? Congratulations on 11 great years!
what’s scary is how fast I’m going to go through these 5 pound bags!!! 😉
good question – I updated the recipe – I baked on a silicone baking mat, but parchment or ungreased cookie sheet both work, too!
thanks barbara! so fun seeing you this month!
Congratulations Jane!
thanks, erika!
I’m totally making these. Maybe tonight! Happy 11th blogiversary! I’ve been blogging for almost 12 years!
thanks, ellen! crazy how time flies, eh? 🙂
I hope you like the cookies! I think my favorite part of this recipe is that they taste good cooled down and the next day (and normally I’m a girl who thinks cookies are the best 10 minutes after coming out of the oven)
Jane, These turned out so well! My family loved them and my husband’s co-workers did too! Oatmeal cookies are my favorite and these are just the right flavor/texture for us!
I am so glad you liked them! yay!!!