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Top-secret chocolate chip cookies

IrishoatmealMartha, Oprah and BillyKnowsBest loves them, and so do I — but not necessarily for the same reasons. You see, oats are the "secret" ingredient in the famous Mrs. Fields chocolate chip cookie recipe. Of course, that is by now the worst-kept secret in culinaria. But the true secret that separates the good from the great are these chewy, steel-cut oats. And you can buy them at Trader Joe’s.

My dear friend Jim churns these cookies out by the thousands, and they are a major crowd-pleaser. He offers an additional secret: About two minutes before finishing, slam the pan down to collapse the cookies and make a denser, chewier texture. Recipe after the jump.

Jim’s "Secret" Chocolate Chip Cookies
Dry ingredients:
2.5 c. Irish oats
2 c. all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Wet ingredients:
2 sticks butter
1 Tbsp vanilla
1 c. light brown sugar
1 c. granulated sugar
2 eggs

2 bags of milk choc chips alone or 1 bag semisweet chocolate chips with 1.5 c. pecans

In a food processor, grind the oats to a fine flour; add remaining
dry ingredients and whisk to combine. Cream butter and sugar in a stand
mixer or with a hand mixer. Add eggs and vanilla and blend well.
Incorporate dry ingredients until just mixed. Fold in chips and/or
nuts. Scoop out dough into roughly 2-Tbsp chunks and roll into balls.
Arrange on a sheet pan and bake approximately 12 min at 350ยบ. Slam
cookies roughly two minutes prior to end of cook time if you desire a
denser, chewier texture.

The dough will last about one to two weeks in the fridge or up to about three months in the freezer

Option: You can substitute 1/2 cup of flour for cocoa powder to make chocolate chocolate chip cookies

This Post Has 3 Comments
  1. I’ve been making a version of this recipe for years, using rolled oats. I tried it using McCann’s steel-cut oats, and the results weren’t as good, IMO. I couldn’t get the oats ground finely enough, even after a couple of minutes in the food processor. As a result, the cookies were a little grainy, or coarse. Using rolled oats (McCann’s makes those, too), the oat flour is very finely ground, and results in a smoother texture. Normally I rate these cookies a “10,” but using steel-cut oats they only get an “8” on my scale.

  2. I suppose it’s a matter of taste — personally, I rather like the texture of the steel-cut oats and the slightly glutenous texture they impart.

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