Top | Desserts
Chewy White and Dark Chocolate Oat Cookies
(recipe, Meera S.T. Vargo)
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.
- 2 cups unbleached flour
- ⅔ cup oats (preferably quick oats)
- ½ tsp. baking soda
- ½ tsp. salt
- 12 Tbsp. butter, melted (1½ sticks)
- 1 cup brown sugar
- ¼ cup white sugar
- 1 egg plus 1 yolk
- 2 tsp. vanilla
- ½ cup white chocolate chips (or chopped white chocolate)
- ½ cup chocolate chips (or chopped dark chocolate)
- Preheat oven to 325 degrees.
- In a medium bowl, mix together flour, oats, baking soda, and salt.
- In another medium bowl — by hand or with a mixer — stir together melted butter and brown and white sugar. Add egg, yolk, and vanilla.
- Stir the dry ingredients into the butter-and-sugar mixture. Then stir in the white and dark chocolate.
- Divide dough into chunks (about 2 tablespoons each in size) and place chunks about 2 inches apart on baking sheets.
- 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.