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Chewy White and Dark Chocolate Oat Cookies

(recipe, Meera S.T. Vargo)

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I attended middle school across town from my home, so I rode the city bus to and from school. I had to transfer buses across the street from a natural-foods grocery store that sold a delicious chewy white and dark chocolate cookie. I didn't get to have one very often, so I never tired of them. This recipe is a recreation of that cookie. These cookies will keep for 5 days if they are allowed to cool fully and are stored in an airtight container.


  1. 2 cups unbleached flour
  2. ⅔ cup oats (preferably quick oats)
  3. ½ tsp. baking soda
  4. ½ tsp. salt
  5. 12 Tbsp. butter, melted (1½ sticks)
  6. 1 cup brown sugar
  7. ¼ cup white sugar
  8. 1 egg plus 1 yolk
  9. 2 tsp. vanilla
  10. ½ cup white chocolate chips (or chopped white chocolate)
  11. ½ cup chocolate chips (or chopped dark chocolate)


  1. Preheat oven to 325 degrees.
  2. In a medium bowl, mix together flour, oats, baking soda, and salt.
  3. In another medium bowl — by hand or with a mixer — stir together melted butter and brown and white sugar. Add egg, yolk, and vanilla.
  4. Stir the dry ingredients into the butter-and-sugar mixture. Then stir in the white and dark chocolate.
  5. Divide dough into chunks (about 2 tablespoons each in size) and place chunks about 2 inches apart on baking sheets.
  6. Bake 12 to 15 minutes, just until cookies are light golden-brown. The middles of the cookies will still be soft and puffy and may appear underdone. Let cookies cool on baking sheets about 5 minutes, or until they have firmed up enough to remove them to a cooling rack. Wait until completely cool before storing in an airtight container.