My cousin Rivky gave me this recipe, which is her own spin on a well-loved cookie recipe.
If you are feeling ambitious, this fantastic recipe makes a lot of cookies, and it’s great to stock your freezer with!
- 5 cups oatmeal (larger flakes) -
- 11 oz. bittersweet baking chocolate -
- 1 lb. margarine (non-hydrogenated tub margarine works beautifully) -
- 2 cups brown sugar, firmly packed -
- 2 cups white sugar -
- 5 eggs -
- 2 tsp pure vanilla extract -
- 4 cups white whole wheat flour -
- 2 tsp baking powder -
- 2 tsp baking soda -
- 1 tsp salt -
- 2 bags (10 oz. each) dark chocolate chips -
- 2 cups white chocolate chips -
1. Preheat oven to 375° F.
2. Place the oatmeal in a blender and blend until it is a fine powder. Next, place baking chocolate in blender and pulse until it crumbles into coarse pieces.
3. In the bowl of an electric mixer, cream margarine with both sugars. Add in eggs and vanilla extract.
4. Combine all the dry ingredients (except for chocolate) in a large bowl. Add wet ingredients to mixture of dry ingredients. Once mixed, add the chocolate and mix until just combined.
5. Wet your hands slightly. Roll dough into balls and place on a lined cookie sheet. Bake for 14 minutes. Transfer to wire rack or turn cookies over to cool.
NOTES: When I used the tub margarine, I refrigerated the dough for half an hour at this point, before forming balls, just to stiffen it up a bit. I recommend you do the same, though it will still work even if you don’t.
Cookies will appear underbaked. Remove them anyway, as they will harden as they cool.