As a general rule, I’m not much of a fan of the standard chocolate chip cookie. In fact, you’ll find that the pages of BoB do not contain such a cookie. I usually like something else tossed in there with the chocolate. Maybe some nuts or dried fruit or whatever else catches my attention from my pantry shelves.
I happened upon this recipe and became intrigued. I am drawn to those recipes that take a traditional food and give it a little twist. It keeps things a bit more interesting. But, still, no nuts or anything? Would swirling chocolate chip cookie dough with chocolate chocolate chip cookie dough be enough for me? I will answer that with a resounding YES!
Don’t be put off by the prospect of swirling the two doughs together. It really couldn’t have been simpler. Of course, if you want them all pristine and perfect, you might not think so. No two of mine looked alike, but that just makes them all the more fun.
We thoroughly enjoyed these cookies, as did all the folks with whom we shared them. The recipe makes many, many cookies, so they’re perfect for sharing. While I may prefer gussied-up chocolate chip cookies to traditional ones, these will certainly fill in the gap between them.
- 4 & 1/4 cups all-purpose flour, divided into 4 cups and 1/4 cup
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups unsalted butter, softened
- 2 cups granulated sugar
- 1 cup firmly packed brown sugar
- 4 largeeggs
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened cocoa
- 2 cups quick or old-fashioned oats, divided into 1 cup and 1 cup
- 2 cups semi-sweet chocolate chips, divided into 1 cup and 1 cup
Combine 4 cups flour, baking soda, and salt. Set aside.
In a separate bowl, beat butter, granulated sugar, and brown sugar until creamy. Add eggs and vanilla, mixing well. Gradually add flour mixture, mixing just until combined.
Divide dough in half. To one half, add cocoa and mix until combined.
To the other half, add 1/4 cup flour and mix until combined.
Stir into each dough 1 cup oats and 1 cup chocolate chips. Cover and refrigerate for 2 hours.
Preheat oven to 375°. Combine 1 tablespoon of each dough, twisting together to make one cookie. Place 2 inches apart on ungreased baking sheets. If dough becomes too warm, refrigerate for a few minutes then resume forming cookies.
Bake about 10 minutes or until lighter dough is golden brown. Cool on sheets for 2 minutes. Then, remove cookies to wire racks to cool completely.
Recipe adapted from Quaker Oats.