Enjoy Chewy Chocolate Chip Cookies with the surprise of rolled oats and walnuts baked in for added texture.
Few things in life are as satisfying or joy inducing as warm chocolate chip cookies. I know a lot of people think enjoying old fashioned arts like baking cookies is quaint and should be cancelled. However I don’t think I would listen to all this talk of dismissing wonderful things like home baked cookies.
Also there are few things in life with as many variations and varieties of recipe as chocolate chip cookies. It’s a little over whelming, really. So here’s one more for good measure.
Meet my own version of a Chewy Chocolate Chip Cookie.
Because I am always honest with you, I will start by saying this recipe grew from my desire to try the DoubleTree Cookie recipe that the hotel chain released at the beginning of the lockdown that defined 2020. Lots of big brands shared their proprietary recipes with the public while we were home baking our little hearts out.
But if you know me, you also know that I don’t like to bake from cups. I’ve watched too many years of the Great British Bake Off to ever measure dry ingredients by volume. It’s not hard to make the switch, and I have a blog post explaining how to do it.
But, of course, the Doubletree recipe was all in cups. The dreaded cups. So I went to my usual generic convertor and converted the ingredients to grams and got to baking.
And. Oh Wow.
These chewy chocolate chip cookies are AMAZING.
Then something interesting happened. I found another “official” recipe for the same cookie where their chef provided the grams equivalent, and much to my surprise, it was drastically different.
Being the investigator that I am, I then visited the King Arthur website and ran conversions using their equivalents from the original volume measurements, and I discovered entirely different conversions for those original volume measurements.
So now I had 4 different versions of the same recipe on one piece of paper. And reviewing all the measurements, I have come to the conclusion that mine are unique and different from any other version of this cookie you’re going to see out there. So even though I did start with an inspiration recipe, my grams are very different from their official grams, so I’m calling this version of the cookie mine.
I would also like to share that during this time of quarantine, I’ve gotten to be good friends with a fellow blogger. She writes recipes for people with food allergies and gluten intolerance issues on her blog Eat Something Delicious. Meagan has celiac disease, so having cookies she can enjoy requires quite a lot of experimentation. We decided it would be a fun project to make the cookies together, and publish recipes at the same time. Meagan’s version started with mine and she made alterations as necessary so the chewy chocolate chip cookies are something she can eat, too.
The following pictures are of our cookies side by side. What is most amazing to both of us, it that even with the substitutions she made to make the cookies safe for her consumption, they look like the same batch from the same recipe. They are not! We baked
I made a couple of substitutions from the original recipe we can talk about here.
- I traded lemon extract for the lemon juice. That’s because I had the lemon extract, and it’s such a small addition to this recipe I decided to use that instead of squeezing a whole lemon for a 1/4 teaspoon. I also went with a 1/2 teaspoon to get a little more lemon flavor into the cookie.
- I traded half the butter for butter flavored all vegetable shortening. This can be a controversial ingredient for a lot of people, so you can use full butter if you prefer. I like shortening in cookies because they don’t spread like they do with all butter. With shortening, this dough does not have to be pre chilled, and it still bakes a beautiful, thick cookie. You can use any shortening you like, but I have found butter flavor all vegetable shortening to be the best substitute for butter in cookies.
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Enjoy these Chewy Chocolate Chip Cookies that have the surprise of rolled oats and walnuts baked in for added texture.
- 113 grams (8 tbsp) unsalted butter
- 113 grams (8 tbsp) butter flavored Crisco
- 170 ( 3/4 cup + 1 tbsp) grams light brown sugar
- 177 (3/4 cup + 2 tbsp) grams caster sugar (or granulated)
- 2 large eggs
- 2 tsp clear vanilla
- 1/2 tsp lemon extract or lemon juice
- 320 grams (2.5 cups) all purpose flour
- 54 (3/4 cup) grams rolled oats
- 1 tsp baking soda
- 1 tsp salt
- Dash of cinnamon
- 455 grams (2.5 cups) semi sweet chocolate chips
- 200 grams (1 3/4 cups) roughly chopped walnuts
- Preheat oven to 300 degrees F
- In a stand mixer fitted with a paddle attachment, cream butter, sugars, vanilla and shortening together until light and fluffy. Mix on medium speed for about 2 minutes.
- Add eggs one at a time on low speed making sure the first one fully incorporates before adding the second. Once the second egg is completely incorporated, add the lemon flavoring, turn mixer to medium speed, and run it about 3 minutes until mixture is very fluffy.
- Turn the mixer off and add the dry ingredients, the flour, baking soda, salt, and cinnamon. Run mixer on low until just combined. Do not over mix. This is about 45 seconds.
- Remove bowl from the mixer and fold in the chocolate chips and walnuts. Mix until combined.
- Using the largest cookie scoop, scoop dough onto a cookie sheet prepared with parchment paper. Each ball of cookie dough should weigh around 60 grams.
- Bake in preheated over for 20 to 25 minutes. Look for the edges to brown but the center to remain soft.
- Cool cookies on the sheet for about 10 minutes and them remove to cooling rack to finish cooling.
* I traded lemon extract for the lemon juice. That’s because I had the lemon extract, and it’s such a small addition to this recipe I decided to use that instead of squeezing a whole lemon for a 1/4 teaspoon. I also went with a 1/2 teaspoon to get a little more lemon flavor into the cookie.
* I traded half the butter for butter flavored all vegetable shortening. This can be a controversial ingredient for a lot of people, so you can use full butter if you prefer. I like shortening in cookies because they don’t spread like they do with all butter. With shortening, this dough does not have to be pre chilled, and it still bakes a beautiful, thick cookie. You can use any shortening you like, but I have found butter flavor all vegetable shortening to be the best substitute for butter in cookies.
* Note that these cookies bake at a lower temperature for a longer time. Set your oven accordingly.
- When measuring the dry ingredients, use the spoon and sweep method. Make sure to fluff the flour first, lightly spoon into the measuring cup and sweep the top of the cup level with a straight edge. This is really important, because if the flour measurement is too much, as can easily happen with cup measurements, the cookies won’t be exactly the same.
* I developed this recipe using grams and that’s how I mix and bake this recipe myself, at home . Here is the original recipe that provided the inspiration for my version.
Keywords: chewy chocolate chip cookies
Hi, I’m Pattymac
Sewist, baker. maker
I love figuring out new ways to use pom poms, where I can stash more fabric, and I’m always wondering what to bake next…chocolate or lemon? When not dreaming up new things to make (or bake), I love riding my beach cruiser on the Boardwalk, enjoying classic movies, and planting new things in my tiny but mighty container garden.