Deborah Rohlack'S Chocolate Chip Cookies
Chewy, chocolate chip cookies loaded with semi-sweet and milk chocolate, oats, and nuts, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- In a large bowl, cream together the butter and sugars.
- Add eggs and vanilla, then beat well.
- Mix together flour, oatmeal, salt, baking powder, and baking soda.
- Add the dry ingredients to the creamed mixture and mix until combined.
- Stir in chocolate chips, grated milk chocolate, and chopped nuts.
- Roll the dough into balls and place on an ungreased cookie sheet.
- Bake at 375°F (190°C) for 12 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of regular butter. You can substitute half the granulated sugar with coconut sugar for a lower glycemic index. If you want a nut-free version, simply omit the nuts or replace them with additional chocolate chips. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
These cookies are perfect for an afternoon snack or dessert. They pair beautifully with a glass of cold milk or a warm cup of coffee. For an added treat, try serving them alongside Edie B.'s Chocolate Mousse for a delightful dessert platter.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a zip-top bag for up to three months. Reheat in a microwave for a few seconds to restore freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Deborah Rohlack'S Chocolate Chip Cookies contains roughly 1019 calories, with 17g protein, 125g carbohydrates, and 38g fat. It is an excellent source of iron (127% of the Daily Value), vitamin A (82% of the Daily Value), and calcium (60% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. This will give the cookies a nutty flavor and slightly denser texture. Just be aware that they may spread less during baking.
What can I use instead of eggs for a vegan version?
To make these cookies vegan, you can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until thick). This will help bind the ingredients together while keeping the cookies moist.
How can I make these cookies chewier?
To achieve chewier cookies, try using more brown sugar than granulated sugar. Additionally, chilling the dough for at least 30 minutes before baking can help enhance the chewy texture. Baking them just until golden brown will also contribute to a softer center.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).