chocolate oat cookies

Lynnda, is that 2 1/4 cups of oats? You typed 2/4 cups of oats.

Oops. I don't think it's 2 1/4 cups I think it's more like 3/4 cup. I'll try and check. And I'll fix it. Thanks for catching it, babe.

You were right, Toni. It's 2 1/4 cups. I may think that's a lot of oats, but apparently not.

I bake cookies for the Grandkids often this time of the year, and I figured that 2 1/4 cups would be about right compared to the amount of sugar. I add oats to cookie recipes, even when the recipe doesn't call for it. I know I need more fiber in my diet, and I look for ways to add it to things I make for the kids, too.

I add whole wheat flour to cookie recipes, too.

You're one smart cookie, Toni, pun intended!

Toni, do you have a specific method? I always want to add oats or whole wheat flour to recipes but since I usually only bake for company, I'm always nervous to play around too much

Arielle, drop cookies are very forgiving. You can play with the recipes somewhat. If the recipe calls for at least two cups or more of flour, I can sub with one of whole wheat, add one cup of oatmeal, and reduce white flour to 1 1/4 cups. This is what I usually do with my chocolate chip cookies. I bake them for about 11 minutes.

Arielle, I never bake my cookies the same day that I make the dough. I get more lift when the dough is refrigerated for 24 hours.

Thanks for the tips! I will have to try this!

Just to get this straight, lets say a recipe calls for 2 cups of flour, would you use 1 cup whole wheat, 1 cup oatmeal, and 1 cup white flour?

I never make cookies because I don't have the patience but this might get me to start.

Arielle, that is exactly what I would do!!

1 cup of regular All Purpose Flour
1 cup Whole Wheat Flour
1 cup of Oatmeal
1 tsp salt
1 tsp baking soda
1 tsp cinnamon

2 sticks of butter (unsalted) butter should feel cool but bendable into a U shape
1 cup of cane sugar (white sugar)
3/4 cup of brown sugar (can be light or dark)
1 tsp of good vanilla
2 eggs at room temperature

1 bag of semi-sweet chocolate chips
1 cup of pecan pieces

cream butter and sugar until fluffy. Add eggs, one at a time. (Always break eggs into a separate dish, to determine if eggs are okay). Add vanila. What you are doing at this point is beating air into the batter.
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Slowly add flours and oats, one cup at a time until combined. Do not overbeat.

Mix chocolate chips and pecans by hand with a spatula. Do not use your mixer. Once you add-ins are combined, cover your bowl and refrigerate your dough for 24 hours

Take the bowl out and let it sit for about 20 minutes before you start shaping your dough into balls. You can also use an Oxo cookie scoop, which will ensure that your cookies are the same size. If you use the medium scoop, the recipe should yield about 4 dozen cookies.

Bake them for approx 11 minutes at 350 degrees, and maybe 12-13 minutes if your like a crispier cookie.

Arielle, if you have any questions, you can send me a msg to my post office box at JAP, and I will respond right away. This is a very easy recipe, and I guarantee success with this one.

You can even use a half bag of chocolate chips and a bag of butterscotch chips to make it interesting.

Let me know how they turn out.