Back when the mister and I lived in Connecticut, he had to travel one week out of every six or so.  When he was away, I took advantage of the break to play around in the kitchen and try out new recipes.  My work colleagues loved those weeks – and, as time went on, in addition to the new treats I would test drive, there were a few recipes that were requested again and again. 

This is one of them.

In fact, this one is SO well-loved, it became known as the “Stacy Specials,” named after one of the women in my group who could happily munch her way through a batch.

So, I’ll be honest.  I’m not a huge fan of oatmeal cookies – the chewy, raisin-filled, heavily cinnamoned cookies are usually just … too … much.  This version is crisp and, because it uses dark chocolate rather than raisins, the sweetness is tempered a bit.  Lastly, the hint of cinnamon is just that – a hint – not a wallop upside the head.  And it’s just enough to add a nice note to the chocolate.

Oatmeal Chocolate Chip Cookies

  • 3 cups oats
  • 1 cup + 2 Tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 8 oz. butter, room temp
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 12 oz dark chocolate, bashed to bits

Preheat oven to 350 F and prepare 2 baking sheets by lining with parchment paper.  In a medium-sized bowl, combine the oats, flour, baking powder, baking soda, salt and cinnamon and toss lightly to combine.  In a separate large bowl (preferably of a standing mixer), cream the butter with the two sugars until light and fluffy.  Add the eggs and vanilla and continue to beat, scraping down the sides.  Add half the oat mixture and incorporate, then add the chocolate bits and mix.  Finish with the last half of the oat mixture and beat until combined.  Drop rounded balls of cookie dough onto the baking sheet, allowing three to four inches between each to give room to spread.  Bake 12-15 minutes until thoroughly cooked.