This perfect chocolate chip cookie will easily become your go-to recipe. The flavor is what you expect of a classic chocolate chip cookie, but the texture is kicked up a notch with ground oats, and the addition of dark chocolate truffle completely takes it to the next level.
I have made this recipe so many times because it’s simple and reliable, literally everyone loves it, and there’s oatmeal in it, so basically you can eat it for breakfast. Added bonus: it freezes super well, which means you can stash it in the freezer, and have fresh baked cookies at your fingertips. Sometimes I’ll just make a couple for myself in the toaster oven (for breakfast…don’t tell). If you choose to freeze it, do so after you chill it for 3 hours in the fridge, then you can put them in ziplock bags. Alternatively, you can line up the cookie dough scoops on a lined baking tray, put the whole tray in the freezer for about an hour, then put the frozen dough balls into a ziplock bag.
I’ve made slight variations of this recipe by adding different types of chips, like in my oatmeal butterscotch cookies. I’ve also tried it with a combination of white, milk, and dark chocolate chips. I’ve toyed with the idea of putting raisins in there, but quickly snap myself out of the blasphemous thought. Anyways, all the variations are yummy and have their own charm, but good old chocolate chips are pretty hard to beat. The texture of this cookie is chewy, but a little fluffy, and has some body to it (thank you, oatmeal). The cookie dough itself is not overly sweet, which is perfectly complemented by the chocolate chips. In addition to the chocolate chips, I add a chopped chocolate bar like the original recipe calls for. But if you think I’d use any old chocolate bar, you’d be wrong – I use Trader Joe’s dark chocolate truffle bar. Are you drooling yet? It adds an extra dimension of sweetness, flavor and texture to the cookie.
The two secret ingredients for this recipe are ground oats and chopped truffle chocolate bar…absolutely divine. This perfectly chewy oatmeal cookie is chock full of ooey gooey chocolate chips and velvety chunks of dark chocolate truffles. I guarantee this will become one of your go-to cookie recipes, and when it does, you’re welcome!
- 2 cups butter (4 sticks), softened
- 2 cups white sugar
- 2 cups brown sugar
- 4 eggs
- 2 tsp vanilla
- 4 cups all purpose flour
- 5 cups oats, ground to powder
- 2 tsp baking soda
- 1 tsp salt
- 2 packages chocolate chips (4.5 cups)
- 1 chocolate bar, chopped
- Cream butter, white sugar and brown sugar together.
- Add eggs and vanilla. Mix to combine.
- In a separate bowl, mix flour, ground oatmeal, baking soda and salt.
- Add dry ingredients to wet ingredients; mix to combine.
- Mix in chocolate chips and chopped chocolate bar.
- Using a cookie scoop, place cookie dough onto ungreased baking sheet or silicone mat. Refrigerate for 3 hours or overnight.
- After dough is chilled, preheat oven to 375F and bake cookies for 10-12 minutes.
- If you choose to freeze the dough, bake straight out of the freezer and bake for 12-14 minutes* (see note about freezing the dough)
- *This recipe make a TON of cookies (it's double your average cookie recipe). You can either halve the recipe, or make it all and freeze some dough. To freeze the dough, scoop dough balls onto a line baking sheet. Chill for 3 hours in the refrigerator or 1 in the freezer, then place the dough into ziplock bags in a single layer. When you're ready to bake them, preheat the oven, and bake them straight out of the freezer for 12-14 minutes.