Grand Central Oatmeal Chocolate Chip Cookies

March 4, 2011 by andrea | Filed under Baking, Chocolate, Comfort Food, Cookies & Bars, Dessert, Kid-friendly, Quick Cooking, Recipes.

One of my weaknesses is a good, chewy chocolate chip cookie. It’s like my kryptonite. I’m not proud of it, but I’m pretty much defenseless around them, which is why I don’t make chocolate chip cookies very often. Recently, though, I was thumbing through the Grand Central Baking Book (from the popular Grand Central Bakery located in Portland and Seattle ) and saw the recipe for their delicious Oatmeal Chocolate Chip Cookies. “Oh yeah,” I thought, “I’m totally making these!” And, boy, do these chewy, chocolate-studded treats rock!

I’ve used a combo of semisweet and milk chocolate chips or all semi-sweet chocolate chips. Use what you have and/or like. My personal favorite is Guittard brand chocolate chips (creamy, smooth and absolutely delicious!).

My oven is goofy so I always have to play with the baking time a bit. Just watch for the cookies to have golden edges…the inside will still look a bit underdone. Let the cookies cool for a few minutes then pour a cold glass of milk and devour!

What’s your food kryptonite?

Oatmeal Chocolate Chip Cookies
-recipe from The Grand Central Baking Book by Piper Davis and Ellen Jackson

2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 cup (8 ounces, or 2 sticks) unsalted butter, at room temperature
1 cup (7 ounces) granulated sugar
1 cup (7 ounces) packed light brown sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
2 3/4 cups (9 ounces) rolled oats (old-fashioned oats)
1 cup (6 ounces) bittersweet chocolate chips or chunks
1 cup (6 ounces) milk chocolate chips or chunks

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Measure the flour, baking soda, baking powder, and salt into a bowl and whisk to combine. (Put the dry ingredients through a fine-mesh sieve if the flour or baking soda is clumpy.)

Using a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed for 3 to 5 minutes, until lighter in color and fluffy. Scrape the bottom and sides of the bowl several times during the process.

While the mixer is running, crack the eggs into a liquid measuring cup and add the vanilla. Reduce the speed to low, then slowly pour in the eggs, letting them fall in one at a time incorporating the first egg completely before adding the next. Scrape the bottom and sides of the bowl once during the process.

Gradually add the dry ingredients (in 2 to 3 additions) with the mixer on low speed. Scrape the bottom and sides of the bowl once, to fully incorporate the butter and sugar. Combine the oats and chocolate in the same bowl used for the dry ingredients, then add them to the dough with the mixer on low speed, mixing just until everything is well distributed. Often it’s easier to finish mixing by hand using a stiff rubber spatula.

Scoop the dough into balls the size of ping-pong balls (about 1.5 ounces). Arrange the dough balls on the prepared pans, 6 per pan, then press into 1/2-inch-thick disks.

Bake for 10 minutes, rotating the pans halfway through the baking time. The edges of the cookies should be golden brown, while the centers will appear blond and slightly underdone. Let the cookies cool on the baking sheets.

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11 Responses to “Grand Central Oatmeal Chocolate Chip Cookies”

  1. Laura says:

    Those look yummy! Did you use the quick oats or the old fashion?

  2. andrea says:

    Hello! I used old-fashioned oats. These cookies are sooooo good!!! It’s hard to stop eating them!!

  3. They look way too gooey and chocolaty for me to make. I’d devour them in one sitting. Yum!

  4. Annie says:

    Thanks so much for that recipe – those have been a longtime favorite for me from Grand Central and now I can finally make them at home. I justify indulging in those by labeling them a sort of breakfast food 🙂

  5. […] up some tuna for lunch and put that in the fridge.  I then mixed up a batch of cookies.  I found a new recipe to try.  We all liked them.  I had never heard of a cookie using baking powder in them.  They […]

  6. leslie says:

    Any idea how quick oats would do in this recipe? It’s all I have….

  7. Cynthia says:

    I just finished making them are good .Definitely next time cut down on the sugar amount possibly 1/2 a cup of each.

  8. andrea says:

    I’ve only made the cookies with old-fashioned oats but I’ve seen other recipes that call for either type of oats.

  9. andrea says:

    Cutting down the sugar sometimes effects the texture of baked goods but it’s definitely worth experiment with. Tweak the recipe until you find what works for you!

  10. Holli says:

    I came across this recipe about a year ago, made it then pinned it. I don’t typically make the same recipe more than once, maybe twice, but I’ve made this several times and plan to make them again this monday! I make them giant with an ice-cream scoop and I love to mix up the toppings. My favorite is big bittersweet chocolate chunks with cinnamon chips or honey roasted almond slivers from Trader Joes. This recipe serves as a great base to work from! The cookies have the perfect texture and taste!

  11. Mariana says:

    I made these cookies and they were eaten in a sigh 🙂 i was worried at first abt that much butter but they came out absolutely amazing. and now it’s my recipe no.1 for cookies