These cookies started out as just a simple chocolate chip cookie but ended up being one of the best loaded chewy chocolate chip cookie I’ve ever had!
So this cookie literally just happened. It didn’t start off this way but dear lord I’m so happy that it ended the way it did! Since I’m not really able to cook or bake yet we hadn’t really had too many desserts that took actual baking or prep work. A lot of the stuff we’ve been having were either no bake or super, super simple. While Mr. Fantabulous is my main chef right now, he’s also still not a huge fan of cooking. Oh he loves the end game where he gets to dig in but the whole “what do you mean I have to cook this too???” is still too ‘new’ to him. Perhaps he thought food just magically appeared and that there wasn’t any prep time to it.
But damn it… I wanted cookies. So while he was out cutting the grass I got the ingredients out…one by one. Thankfully he had the mixer out on the counter for me. Now I was going to make just regular chocolate chip cookies as those are his favorite but I was just craving a more chewy cookie, like an oatmeal raisin. Now the rest… yeah it kinda just happened.
So here’s the thing, I decided I wanted oats in my cookie but I didn’t want to have to chill my dough overnight to soften. That’s when I recalled the ‘milk oats’ trick my Grandma used in her meatloaf. See she used oats in her meatloaf instead of bread. This allowed for a more moister meatloaf. But in order to get it moist, you had to soak the oats in milk. So I figured why not try and incorporate that method into a cookie?
I measured out the oats and put it in some milk to rest for about 15 minutes or so. Now be sure to use old fashioned oats, not that instant or quick. You want the whole oat for that chewy effect. While the oats were soaking I creamed the butter and sugars. In order to make sure they were chewy I increased the brown sugar a tad more as well as added an additional egg yolk. The additional of the extra yolk allows the texture to hold up and remain chewy. Now one thing I’ve switched to in the past couple of years was using chocolate callets. The flavor of TRUE CHOCOLATE is amazing! Definitely get the Milk Chocolate Callets and Dark Chocolate Callets!!! They are more than your grocery store chocolate chips but trust me on this, you’re paying for true quality!
Now I must have had a momentary lapse of judgment as I actually thought “Hmmm, is that too much chocolate?” when I looked in at the batter. I know, crazy talk! And that’s where the coconut and toffee came from. I figured the sweetness of the coconut and the saltiness of the toffee would balance out the richness. I was so right but seriously, there is never too much chocolate in a cookie. Let’s just squash those negative thoughts right here and now.
Well, I just finished making the dough and realized “Crap, I can’t get this bowl off of the mixer.” I needed two hands. Luckily Mr. Fantabulous came in the house and as he met my eyes as he rounded the corner his comment of “Hi baby!” quickly turned to “What did you do???” lol he knows me too well. I then moved to the side and showed him the mixing bowl full of cookie dough. I got the “HONEY, come on. You have to stop trying to do stuff. Oh wait, is that cookie dough???” lol gets him every time!
He told me to hold on while he took a quick shower and that he’d come out to help me. Which, in husband language translates to ‘let me pretend to help you while I eat the cookie dough’.. and that’s pretty much what happened.
Since these cookies are soft and chewy, they will spread. What I did was as soon as they came out of the oven was use a metal spatula to kind of pull the edges back in. I do this actually when I want a more uniform, round result. Also, these cookies must cool completely on the parchment before you take them off. They will firm up once air hits them.
To be honest, it’s recipes like this that I love the most. The ones that just happen and give you such an amazing end result. Mr. Fantabulous has fallen in love with these cookies and said it’s a definite keeper though he does swear that they turned out extra good because he helped. LOL Husbands…Print
- 8 Tbl butter, unsalted and cold
- 1/3 plus 2 Tbl white sugar
- 3/4 cup brown sugar
- 1 large whole egg plus 1 egg yolk, room temp
- 1 1/3 cups old fashioned oats
- 1/4 cup milk
- 2 1/4–1/2 cups all purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cup milk chocolate callets (chips)
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate callets (chips)
- 1 cup sweetened coconut plus extra for garnish
- 3/4 cup toffee chips
- In a bowl, add the oats and milk. Mix to combine and allow to soak for 15 minutes.
- In a bowl mix the flour, powder, soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, white sugar and brown sugar. Beat until smooth and creamy. ~3-5 minutes.
- Reduce the mixer to low and add in the whole egg and egg yolk, mix just until combined.
- Next, press the oats down into the milk. Turn the mixer off and add the oats to the bowl with a slotted spoon. Do not add the milk; reserve that.
- Add in the flour and turn the mixer on to low, scraping the sides down until incorporated.
- Add the mix chocolates, coconut and toffee chips and mix just until combined. If the mixture looks/feels dry add in the reserved milk just til moistened. The mixture should be tacky and sticky to the hands but will hold its shape when scooped.
- Remove the bowl from the mixer, scrape down the sides, cover with plastic wrap and chill for 2 hours.
- Preheat the oven to 325F, rack in the middle. Line a baking sheet for parchment.
- With a Medium Cookie Scoop , place each cookie dough bit on the pan leaving 2” of room – these will spread.
- Bake for 12-15 minutes or until golden brown around the edges.
- Remove from the oven and using a metal spatula gently nudge each cookie back to a more round shape (these will spread some). If desired top with a few extra chocolate pieces and coconut.
- Allow to cool on the pan for 10 minutes then move the parchment paper to a cooling rack. Do NOT remove the cookie from the parchment, as it will be uber soft.
- Allow the cookie to cool completely on the parchment before using a spatula to remove.
- Store in an airtight container.
Items Used in this recipe:
Callebaut Chocolate Callets – trust me, these are THE BEST!
These Cookie Scoops are truly the best!
Best stand mixer out there! KitchenAid KP26M1XWH 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer