After-School Specials

After making the amazing Donut Loaf from this special book, I had to try a cookie. My husband picked this cookie which is a chocolate chip, oatmeal, and snickerdoodle cookie “rolled into one recipe.” Each flavor was distinct! They were definitely a crowd-pleaser.

This recipe was adapted from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the dry ingredients, used semi-sweet chocolate chips, scooped the cookie dough prior to refrigerating, and modified the baking time.

By keeping the cold (pre-scooped) dough tightly wrapped in the refrigerator and baking the cookies in small batches just prior to serving, we ate them warm from the oven every time. Despite the title, I served them after-dinner instead of after-school. 😉 Great!

Yield: about 40 cookies

For the Dough:

• 225g (1 cup) unsalted butter, at room temperature
• 300g (1 1/2 cups) granulated sugar
• 57g (1/4 cup) firmly packed light brown sugar
• 1 1/2 tsp pure vanilla extract
• 2 large eggs, at room temperature
• 250g (2 1/2 cups) old-fashioned rolled oats
• 256g (2 cups) unbleached all-purpose flour, weighed or spooned and leveled
• 2 tsp cream of tartar
• 1 tsp baking soda, sifted
• 1 tsp fine sea salt
• 1/2 tsp flaky sea salt such as Fleur de Sel or Maldon
• 256g (1 1/2 cups) semi-sweet or bittersweet (60% cacao) chocolate chips

For the Coating:

• 100g (1/2 cup) granulated sugar
• 2 tsp ground cinnamon
• 1/8 tsp fine sea salt

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
2. Add the granulated and brown sugar and vanilla and beat on medium-high speed until aerated and noticeably fluffy, 3 to 4 minutes.
3. Add the eggs, 1 at a time, giving each about 30 seconds of beating time to incorporate fully.
4. Meanwhile, in a large bowl, whisk together the oats, flour, cream of tartar, baking soda, and fine and flaky salt.
5. Reduce the mixer speed to low and slowly stir in the dry ingredients.
6. Stir in the chocolate chips.
7. Line a cookie sheet with plastic wrap or parchment paper. Using a large cookie scoop, form the dough into 2-tablespoon balls and place on the prepared cookie sheet.
8. Cover the cookie sheet tightly with plastic wrap; place in the refrigerator for 1 hour or up to 2 days.
9. Position 2 oven racks in the upper and lower thirds of the oven and preheat it to 350 degrees, preferably on convection. Line 2 baking sheets with parchment paper.
10. In a bowl, whisk together the sugar, cinnamon, and salt to make the coating.
11. One at a time, form the refrigerated scoops of dough into balls and roll in the cinnamon sugar coating.
12. Evenly space the dough balls about 2 inches apart on the prepared baking sheets. (I placed 8 cookies per sheet.)
13. Bake until golden and puffed, about 12 to 14 minutes, rotating the sheets halfway through the baking time.
14. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Note: Cookies can be stored in an airtight container at room temperature for up to 5 days.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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