Equipment Needed
- Stand mixer or electric hand mixer
- Large mixing bowls
- Blender or food processor (for grinding oats)
- Whisk and spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Box grater (for the chocolate bar, if using)
- Measuring cups and spoons
Step-by-Step Instructions
First, I tackle the two special prep steps. I measure 2 cups of old-fashioned rolled oats and pour them into my blender. I pulse them until they become a fine, flour-like powder. I set this aside. Then, if I’m using a chocolate bar, I grate 4 ounces of semi-sweet chocolate on the fine holes of my box grater. This creates fluffy chocolate shreds that will weave throughout the dough. This little bit of extra effort is what makes these cookies legendary.
In the bowl of my stand mixer fitted with the paddle attachment, I cream together the softened butter and both sugars. I beat them on medium-high speed for a full 3-4 minutes. This isn’t the time to rush. I keep going until the mixture is incredibly light, fluffy, and pale in color. This step incorporates air, which is key for the perfect texture. I then add the eggs one at a time, beating well after each until fully incorporated. I scrape down the sides of the bowl and beat in the vanilla extract.
In a separate bowl, I whisk together the all-purpose flour, baking soda, baking powder, and salt. I add the ground oat powder to this flour mixture and whisk again to combine thoroughly. With my mixer on low speed, I gradually add the dry oat and flour mixture to the wet ingredients, mixing just until the flour disappears. The dough will be quite thick. Finally, I use my spatula to gently fold in the chocolate chips, grated chocolate, and chopped nuts (if using). The dough is stiff, chunky, and glorious.(See the next page below to continue…)