I went to a used bookfair the other day and as I was perusing the cookbook section, I came across a very 1980s looking copy of the Mrs. Field's I Love Chocolate! Cookbook. Normally I would just pass over a cookbook like that because the recipes are so heavy in eggs, but I remembered my friend Åsa had given me a recipe from it that has become a standard go-to in my cookie making rotation. My sister and her daughter were coming so I wanted to prepare a somewhat healthy (well, not really) sweet for her and the kids to snack on. Flipping through the cookbook, I came across a recipe for "Monster Chunk Cookies" that I adapted for this recipe. It's heavier in flour than oats, so it's less dense than a traditional oatmeal cookie. Use appropriate vegan substitutes if making vegan, but I don't need to tell you that, right?
Chocolate Chunk Oatmeal Cookies Recipe (eggless, vegan-izable)
makes about 24
- 2 cups of unbleached flour
- 1 cup of old fashioned oats
- 1/2 tsp of baking soda
- 1/4 tsp of salt (leave out if using Earth Balance in replace of butter)
- 1 cup butter
- 1 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup of Greek Yogurt
- 2 TB cornstarch
- 2 tsp vanilla extract
- 1 bag of chocolate chunks (or coarsely chop 12 ounces of vegan chocolate)
- extras: add 1 cup of roasted walnuts or pecan pieces and 1/2 cup of dried cherries)
- Preheat oven to 300.
- Mix flour, oats, baking soda and salt.
- Cream together butter, sugars, yogurt, cornstarch and vanilla extract.
- Combine wet with dry and fold in chocolate chunks and any extras.
- Scoop out the cookies as big as you want them--from 1 TB to 1/4 cup--and cook on a parchment lined cookie sheet for 18-22 minutes. Flatten each scoop a bit. (the bigger the cookie, the harder it falls, I mean, the longer it will take to bake. Just keep an eye on them--they're ready when they are light brown.)
- Let rest on cookie sheet for a minute or two and transfer to cooling rack with a spatula.