Katrina’s Chocolate Chip Oatmeal Cookies

How many chocolate chip recipes can one person have on their blog before it’s considered excessive? 5? 8? 10?

** ahem **

I recently discovered that I have 14 different chocolate chip cookie recipe variations on this site. And in the process of reviewing them, I also realized that each one of them is equally delicious in their own right, which explains why I almost never make the same recipe twice. There are exceptions, of course, but I’m always game to explore another version of something containing copious amounts of chocolate.


And these did not disappoint! Loaded with chocolate, and perfectly chewy, I really enjoyed them. Big thanks to Katrina for posting this recipe :)

Having said all that, of course, I already have another recipe bookmarked and ready to try.. my chocolate addiction knows no boundaries……

Chocolate Chip Oatmeal Cookies – adapted from Katrina

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 cup quick cooking oats (or old fashioned)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 18 ounces chocolate chips

Preheat oven to 325 degrees F.  Line baking sheets with parchment paper.  Put the butter and sugars in the bowl of a stand mixer and beat until well combined, about 2 minutes.  Add the eggs and vanilla and beat well.  Scrape sides of bowl.  In a separate bowl, whisk together all the dry ingredients.  Add them to the creamed mixture and beat together just until combined.  Scrape sides of bowl and stir in the chocolate chips.

Scoop cookie dough onto baking sheets spacing them about 2 inches apart.  Bake for 10 minutes, cookies will be browned on the edges and still a little doughy on the insides. Remove from oven and let sit on baking sheet for 5 minutes, they will set up and the centers will bake a little more on the hot sheet.  Move the cookies to a wire rack to cool completely.  Makes about 30 cookies.

Doubletree Hotel Chocolate Chip Cookies

Sunday evening.

Ahhhhh. Another fabulous weekend with my beloved J, capped off by the tantalizing aroma of Cock-a-Leekie Pie baking in the oven for this evenings’ dinner.

Try to stifle the giggles from the name..

I won’t elaborate on the strange looks I received from the family before I translated the recipe into the more common term of Chicken Leek (and Bacon) Pie. You could see the lights go on as they realized what was going in to it……. comical, to say the least…

the very least.….

So ….. moving along….. the other day, I came to the conclusion that it has been a very, very long time since I made an actual batch of cookies. Too long. To the trained eye, it appears that lately, most of my baking consists of bar cookies, pies, and Chocolate Chip Cookie in a Mug. Because sometimes you just need a chocolate chip cookie, asap.

If not sooner.  

These cookies, though, did not last long in our home. They were the perfect blend of chunky, chewy, crispy, and chocolatey. And will definitely be made again.


Happy Sunday!

Doubletree Hotel Chocolate Chip Cookies

  • 1/2 cup rolled oats
  • 1 cup unsalted butter (two sticks), softened
  • 3/4 cup light brown sugar, packed
  • 3/4 cup sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 3 cups semi-sweet chocolate chips (I use Ghirardelli)

Pulse oats in a food processor until semi-fine or fine. Set aside.

Add butter, both sugars, vanilla extract to a large mixing bowl. Cream together using an electric hand mixer. Add eggs one at a time and mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.

In a small mixing bowl, whisk the ground oats, flour, baking soda, and cinnamon. Add the dry ingredients to the wet ingredients and mix on low speed, being careful not to overmix. Drop in the chocolate chips and mix until evenly distributed throughout the cookie dough.

Using a large cookie scoop (3 tablespoons), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight even.

To bake: Place cookie dough portions onto baking sheet lined with parchment paper at least 1 1/2 to 2 inches apart. Bake at 350 degrees for 12 minutes or until desired doneness. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies. 

Double Chocolate Cookie Cake

I have a bit of spectacular news to share today, news that means this holiday season will be the best ever.

I realize I said that last year, but this year really, really, really will be the best. 

The Queen Mother and Dad (aka Il Grande Formaggio) are coming to Texas for Christmas. Can y’all believe it?

I know, I know, I’ll stop now

But I’m so excited, because this is our first Christmas in Austin. And even though we’re not in our permanent home, I’m going to deck these halls and make it super festive. I’ve got my lists started, the decorations pulled, lights untangled, and extension cords everywhere.

Now if I can just keep Dyna from chewing the aforementioned extension cords, everything will come together perfectly.


Of course, if she bites down hard enough while they’re connected, maybe that will teach her not to do it.

This could be interesting to watch…

Double Chocolate Cookie Cake – adapted from Cookie Madness

The original recipe was written so that the dough was divided between two 9″ pans, and frosted with buttercream frosting. I made it in one pan, and left off the icing. I imagine (and I will test this theory) that this dough will make really good drop cookies, as well as the original cookie cake it was designed for.

  • 8 tbs. unsalted butter, softened
  • 3 tbs. unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1/2 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 cup extra dark chocolate chips

Preheat oven to 325 degrees F. Spray a 9-inch round cake pan with nonstick spray and set aside

In a mixing bowl, using low speed of an electric mixer, beat the butter and cocoa powder until well mixed. Gradually add both sugars, increasing speed to medium and scraping sides of bowl occasionally. Beat in the vanilla extract and egg. When well mixed, add the baking powder and flour, and mix on low speed until incorporated. Stir in the chocolate chips.

Spread the batter into the prepared pan, and bake cookies on center rack at 350 degrees for 20 -30 minutes or until set.

Let cool completely in pan. Cut into wedges and serve.

Chocolate Chip Cookie in a Mug

Oh boy, am I in trouble.

Big trouble.

No, I didn’t blow up another appliance (although that was a good guess).

The source of my predicament? I am weak sometimes. Very weak. You know, I’m not perfect. Never claimed to be. I have lots of flaws. I do my best to hide them, yet sometimes they escape to the surface.

An unavoidable addiction to chocolate is one of my biggest flaws.

The chocolate craving hit me last night. I couldn’t resist. After pushing myself with a 15 mile bike ride, and a Cross-fit workout (don’t say it!), I caved in big time. I made myself this single serving chocolate chip cookie in a mug. It was delicious.

And then I had to shield my eyes from the envious glare of someone that could not partake in the craving with me.

I felt bad.

But not bad enough to not eat it.


And how I have to suffer the consequences, because she isn’t speaking to me…..

Chocolate Chip Cookie in a Mug – adapted from Sweetest Kitchen

  • 1 tbs. unsalted butter
  • 1 tbs. granulated sugar
  • 1 tbs. dark brown sugar
  • ⅛ tsp pure vanilla extract
  • 1 egg yolk
  • 3 tbs. all purpose flour
  • 2 heaping tbs. dark/semisweet chocolate chips

Choose a microwave-safe mug/ramekin/small bowl. Place the butter in the mug and melt in the microwave; do this in 15 second intervals at about 70% power (it should be melted, not boiling). When you have small bits of butter remaining, take it out of the microwave and gently swirl, or stir, the butter until the bits have melted. To the melted butter, add sugars and vanilla. Stir well. Add the egg yolk and stir well to combine. Add the flour, and stir until combined. The consistency of the dough should be similar to real cookie dough; if it’s too runny, add a touch more flour until the consistency is firmer, or if it’s too stiff, add a splash of milk. Add the chocolate chips and stir to evenly distribute throughout the dough. Flatten the surface of the dough with the back of the spoon. Microwave at about 70% power for 30-40 seconds. Do not overcook.
If you overcook it, it will be become dry and hard, so always err on the side of less cooking time.

Cookie Baker’s Chocolate Chip Cookies

When it comes to chocolate chip cookies, people tend to be extremely vocal and particular with their preferences.

Thick or thin? Crunchy or chewy? Loaded with chips or standard amount?

Highly pressing matters indeed.

These cookies definitely fall into the crunchy / thick / standard amount of chips category – and they were made for a very, very, very good cause.

‘Cause my absolute bestest friend asked for them. Actually, here’s the way it was worded: “You know, I could really go for a crunchy chocolate chip cookie with an ice cold glass of milk right about now.”

Handled :)


Cookie Baker’s Chocolate Chip Cookies – adapted from Cookie Baker Lynn

1 cup (2 sticks) softened butter
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tbs. vanilla extract
3 and 1/2 cups flour
1 tsp baking soda
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large bowl cream together the butter and sugars with a mixer until the mixture is light and fluffy. Beat in the eggs and vanilla. In a medium bowl mix together the flour and baking soda. Slowly add the flour mixture to the wet ingredients, stirring just until combined. Add the chocolate chips when there are still traces of flour showing. Mix until everything comes together.

With a medium (#30) cookie scoop, form balls of dough. Place the dough balls on the prepared baking baking sheets (At this point, I chill the dough for several hours before baking – to prevent the cookies from spreading out too much) Bake for 13 -15 minutes, or until the tops are set and the edges begin to brown.  Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Oatmeal Chocolate Chip Crunch Cookies

The heat wave is finally over…. and somehow, in a sick, twisted form of reality, 101 degrees doesn’t feel too bad…

Crazy, I know….


Oatmeal Chocolate Chip Crunch Cookies – adapted from Lisa Yockelson

1 cup plus 2 tbs. all-purpose flour
1/2 tsp baking soda
1/8 tsp baking powder
1 1/2 sticks unsalted butter, at room temperature (next time, I’ll use one stick)
1/2 cup plus 2 tbs. packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 1/2 cups quick-cooking rolled oats
1 cup semisweet chocolate chips
1 cup lightly crushed chex cereal
In a medium bowl, whisk the flour with the baking soda and baking powder. In a large bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until blended. Beat in the granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs and vanilla. At low speed, beat in the dry ingredients, in 2 additions. With a large wooden spoon, mix in the oats, chips and cereal. Cover the cookie dough and refrigerate for 1 hour, until chilled.
Preheat the oven to 375°. Line 3 large baking sheets with parchment paper. Using a rounded tablespoon, spoon mounds of dough onto the baking sheets, at least 3 inches apart. Bake the cookies for about 14 minutes, until golden and just set. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.

Our favorite Chocolate Chip Biscotti

I don’t know about you, but my Monday morning kicked off with one very panicked, completely freaked out, almost hysterical 15 year girl.

And yes, I am referring to Sabrina.

The cause of her extreme emotional distress? Not a broken nail, or a bad hair day, or a burnt bagel……… this was much, much (in her mind) worse: her phone was frozen. It was a crisis, I tell you. And it was compounded when she realized that she would have to go to school without it.

“How am I going to be able to talk to you during the day?!? How will I know when you’re at school to pick me up?? How are you going to fix it? What if you can’t? What if the Apple store resets it and I lose EVERYTHING ON MY PHONE??!!”

deep breath Sabrina, deep breath…….

Fortunately for me, staying calm when someone is about to lose their cool is a valuable skill I learned a long time ago. Alexander, of course, was relishing her hysterics and came about thisclose to being thrown into the pool by her.

Actually, that would have been funny to watch.

Anyway, I took her (sulking, naturally) to school, and headed straight to work – where I then reset it using the little pinhole next to the earphone outlet. The phone opened up right away – problem solved, crisis averted, and life as we know it will carry on as normal.

“Normal” being a highly debatable term right now…..


Our Favorite Chocolate Chip Biscotti – adapted from Williams Sonoma

  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 tbs. espresso powder
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup mini chocolate chips

Preheat the oven to 350 degrees. Line two baking sheets with parchment and set aside.

Whisk together flour, baking powder and cinnamon. In a large bowl, using an electric mixer, beat together butter and both sugars.  Add the espresso powder, then beat in the eggs one at a time until blended. Stir in the flour mixture and chocolate chips. Divide the dough in half, and shape each half into a long slender loaf on the prepared sheets. Smooth the tops and bake for 20-25 minutes, or until the top springs back lightly when touched and the loaves are golden brown. Remove from the oven and allow to cool for 10 minutes. Using a serrated knife, cut the loaves into 1/2″ slices and return to the baking sheet. Bake for another 10 minutes. Remove from the oven and allow to cool. Store in an airtight container, or freeze for longer storage.