At the first of the month, I reviewed Christina Tosi’s Momofuku Milk Bar cookbook. It wasn’t a rave review even though I said Tosi’s flavors were spot on. The outcome of the two recipes I made were less than stellar in presentation.
from https://milkbarstore.com/products/momofuku-milk-bar-cookbook
In hindsight, I really made four recipes from Milk Bar: Cornflake Crunch (which was used to make the Cornflake-Chocolate-Chip-Marshmallow Cookies) and Oat Cookie (which was used to make the crust for Crack Pie.) Honestly, the Cornflake Crunch and the Oat Cookie recipes have been the highlight of my cooking experience with this cookbook.
I knew that I wanted to adapt that Oat Cookie recipe and I did. Here’s what I developed.
Cherry-Chocolate Chip Oatmeal Cookie
The original recipe is intended to be baked in a glob on a sheet pan and then pulsed up to make a pie crust for Tosi’s infamous Crack Pie. I’ve adapted that recipe into this one for a more traditional cookie. I’ve obviously added the dried cherries and the chocolate chips but I also included a whole egg and increased the amounts of baking soda and powder. I also subbed in whole wheat flour.
Ingredients
- 1 stick unsalted butter (8 T.), softened
- 1/3 c. brown sugar
- 3 T. granulated sugar
- 1 egg
- 1/2 c. whole wheat flour
- 1 1/2 c. old-fashioned oats
- 1/4 t. baking powder
- 1/8 t. baking soda
- 1/2 t. kosher salt
- 1/3 c. dried cherries
- 1/2 c. mini chocolate chips
Instructions
- Heat oven to 350 F.
- Combine the butter and sugars in the bowl of a stand mixer (with paddle attachment). Cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl. On lower speed, add the egg. Increase to medium-high and beat for 1-2 minutes.
- In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Use a whisk to combine well. On low speed, add the flour mixture. Mix for a minute until the dough comes together. Add cherries and mix for a bit more.
- Using a cookie scoop, place cookie dough about two inches apart on a silpat or parchment lined cookie sheet. Flatten each cookie slightly with your hand. Bake for 10-15 minutes.
Yield: About 18 cookies
If nothing else, I now have this spectacular new cookie recipe. Hope you enjoy.
I like that you have used some wholewheat flour in these cookies. They look chewy and delicious.
I default to whole wheat flour whenever I can. Thanks, Angie.
A long time ago there was a popular chocolate chip cookie recipe with oats in the batter. It was so long ago that it circulated in literal carbon copies. Maybe there’s nothing new. under the sun … that sounds really good.
be safe… mae at maefood.blogspot.com
Yes, but did it have cherries? 🙂
Cookies! I love cookies and have to regulate the intake because I appartently have no self control. I don’t think I have ever subbed out the flour for whole wheat but i am going to have to try that.
Speaking of no control. I made these Saturday. I ate the last one Sunday night. Good thing this makes a smallish batch!
Mmmm, chocolate chip cookies with oats! Love the idea of squishing two different kinds of cookie into one — so much flavor. 🙂 Really nice recipe — thanks.
This is not a really sweet cookie so the chocolate and cherries add just what it needs.
A friend of mine turned us on to a recipe very similar to this a couple of years ago and now it’s pretty much the only cookie Bobby wants to eat. These are so good!!!
I just pulled some out of the freezer for lunch. Did I mention they freeze well? 🙂