Susan Strachan'S Champion Chocolate Chip Cookies
Rich, decadent chocolate chip cookies with oatmeal and grated milk chocolate bar, offering a chewy texture and deep chocolate flavor, perfect for satisfying sweet cravings and sharing with friends.
Ingredients
Instructions
- Measure 1/2 cup oatmeal and blend it in a blender until it turns to powder. Set aside.
- Cream together the softened butter and sugar.
- Add eggs and vanilla to the creamed mixture and mix well.
- In a separate bowl, combine flour, powdered oatmeal, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the butter mixture and blend thoroughly.
- Stir in the grated milk chocolate bar and milk chocolate chips.
- Form golf ball-sized cookies and place them 2 inches apart on a cookie sheet.
- Bake at 375°F (190°C) for 11 minutes until golden.
Tips & Substitutions
For a unique twist, consider substituting half of the butter with applesauce for a lighter version. If you prefer dark chocolate, feel free to swap the milk chocolate chips with dark chocolate chips. Make sure to measure your flour correctly; spoon it into the measuring cup and level it off for the best results. Using rolled oats will enhance the texture of the cookies.
Serving Suggestions
These cookies are perfect on their own or paired with a glass of milk or a scoop of vanilla ice cream. They also complement sweet treats like Amy'S Dip for a casual dessert platter. Consider serving them alongside a warm slice of Tomato And Green Bean Casserole for a delightful contrast during gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To reheat, simply microwave for 10-15 seconds to enjoy a warm, gooey cookie.
Nutrition & Diet Analysis (per serving)
Each serving of Susan Strachan'S Champion Chocolate Chip Cookies contains roughly 147 calories, with 2g protein, 21g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 601mg per serving (26% 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 gluten-free flour in this recipe?
Yes, you can substitute regular flour with a 1:1 gluten-free flour blend. Just ensure that the blend contains xanthan gum, which helps provide structure to the cookies. You may need to adjust the baking time slightly, so keep an eye on them as they bake.
What can I use if I don't have eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana per egg. This will keep the cookies moist and add a hint of sweetness without altering the flavor significantly. Alternatively, you can use a flaxseed meal mixture, combining 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg.
How do I prevent my cookies from spreading too much?
To prevent spreading, ensure your butter is softened but not melted. Chilling the dough for at least 30 minutes before baking can also help maintain their shape. Additionally, using a higher ratio of flour to fat can aid in keeping the cookies thick and chewy.
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).