Finally! I had been threatening to post this recipe for about 2 weeks, but I just didn’t have the time to sit and type up the completed masterpiece. For that, my friends, I am sorry. But, here it is. My contribution to you. The best part about this is that I was able to use up some of my stockpiled items: cookie dough pouches, oatmeal, and chocolate. There are a few things that you have to do in this that may seem a bit silly, but once you taste this cookie, you’ll understand why. I based it off of the chocolate chip cookie recipe I saw on southern plate, but I just wanted to find a way to get rid of 2 more bags of cookie mixes. I’m so glad I decided to do it!
2 bags chocolate chip cookie pouches(I used the ones with walnuts)
2 sticks butter or margarine, softened
1 cup milk
1 bar chocolate, grated(yes, I know….wierd. But so worth it!)*
1/2 cup oats, grinded into a powder(use your food processor, blend the heck out of it)
Place butter, eggs, and milk in a large bowl and mix on medium speed until blended. Add oats and grated chocolate and blend briefly, about 30 seconds.
With a wooden spoon or other sturdy utensil, gradually add in the cookie mixes, until all of it is moistened. Don’t over-stir!
Once all is blended, turn oven to 375 and let the dough sit for 5 to 10 minutes.
Scoop cookie dough out of bowl and make into golf ball size bites. Place on cookie sheets.
Cook in oven for 10 minutes ONLY! This is the big secret. Take them out at 10 minutes and let them sit on the cookie sheet. The carry-over heat will continue to gradually bake the cookie but it won’t burn. It will also keep the inside yummy like the cookies you get at Mrs. Fields. Yum!
Once you can touch the cookie sheet with your hand(still warm but not piping hot), remove cookies and place on cookie sheet(eat one right away though….it’s a must for the cook!).
These cookies are fabulous! I love a warm cookie that’s a bit puffy and gooey, so I eat mine right away. Hubby loves a crunchy cookie, so he waits a while before eating his. The best part about this cookie is that I can re-heat a few and get that warm, goo, puff, loveliness again. Also, you can easily serve these at a cookie swap or take to a pot luck party. The oat “flour” gives them that yummy, stomach-lining heaviness, while the extra chocolate makes them velvety. Ugh! Delicious!
*note: if you are accident-prone like me and think it might be a bit dangerous to grate chocolate…chocolate that is prone to melting and getting your digits closer and closer to that deadly rasp….you can use the blender or food processor to do it. Just place chocolate in the freezer for a bit, break up into pieces,drop it in there and let ‘er rip. Wait until after your grind the oats, though.