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
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
- Add the granulated and brown sugar and vanilla and beat on medium-high speed until aerated and noticeably fluffy, 3 to 4 minutes.
- Add the eggs, 1 at a time, giving each about 30 seconds of beating time to incorporate fully.
- Meanwhile, in a large bowl, whisk together the oats, flour, cream of tartar, baking soda, and fine and flaky salt.
- Reduce the mixer speed to low and slowly stir in the dry ingredients.
- Stir in the chocolate chips.
- 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.
- Cover the cookie sheet tightly with plastic wrap; place in the refrigerator for 1 hour or up to 2 days.
- 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.
- In a bowl, whisk together the sugar, cinnamon, and salt to make the coating.
- One at a time, form the refrigerated scoops of dough into balls and roll in the cinnamon sugar coating.
- Evenly space the dough balls about 2 inches apart on the prepared baking sheets. (I placed 8 cookies per sheet.)
- Bake until golden and puffed, about 12 to 14 minutes, rotating the sheets halfway through the baking time.
- 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.