Sugar Mommas’ Oat-Choco-Chip Holiday Hybrid Cookies

This recipe is the perfect cross between a chocolate chip and an oatmeal cookie. Sometimes an oatmeal cookie with chocolate chips just doesn’t serve the craving. We have the ultimate hybrid! Chocolate chip cookie dough with some ground up oatmeal to give them some extra crunch. Serve these at the holiday cookie exchange and everyone will beg for the recipe.

Step 1

Preheat oven to 350ºF. In the bowl of a Cuisinart mixer, pulse the oats until they are ground into a powder, approximately 20-30 seconds. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Use a whisk or fork to mix well. Set aside.

Step 2

In medium size bowl of an electric mixer fitted with a paddle attachment, add softened butter, sugars, eggs, and vanilla. Blend on low speed until well combined. Slowly add the dry mixture, one third at a time, into the butter mixture. Mix on low speed until the ingredients are combined. Scrape down the sides; add the next third of dry ingredients, repeat.

Step 3

Use a teaspoon or a medium size ice cream scooper to extract a mound of dough in the shape of a ball. Place the balls on the cookie sheet. When all of the balls are formed, take the palm of your hand and gently press each ball down to flatten it a bit. Each cookie should be approximately ?” thick. Then take some chocolate chips and press them into each cookie. (Kids love this part). Use as many chips as you like. The chip to dough ratio is extremely personal.

Step 4

Bake for 9-10 minutes. Remove when they are slightly browned on the edges. Soft centers are quite delightful. Move to a cooling rack. Eat as soon as you can stand the temperature.

SASS IT UP!

Why stop at chocolate chips? Since the chips are placed on top of each cookie, rather than in the mixing bowl, these cookies are perfect to experiment with different inclusions. We suggest trying these variations. You can flavor each cookie separately or combine for a unique cookie concoction.