Does the oatmeal make them OK to eat for breakfast??
No matter what you say, I have no qualms about eating raw cookie dough. I’ve been known to bake just because I wanted to lick the bowl. It’s even better straight out of the fridge or freezer and then there’s Blue Bell’s Chocolate Chip Cookie Dough Ice Cream.
But I’ll admit it’s possible to go overboard. As a kid, I convinced my mom to let me make a batch of butterscotch refrigerator cookies with the express and agreed-upon purpose of consuming the raw dough. After a few slices, the novelty began to wear off. Long before I expected, I was sick of the dough and ready for real food. It turned out to be an exercise in aversion therapy (my mom is so smart) and I don’t remember ever eating a butterscotch refrigerator cookie after that– raw or baked.
Unfortunately, it didn’t ruin me for other varieties. This particular cookie tastes kinda like fudge before it’s baked. Although the raw slices appear to contain coconut, it’s actually oatmeal which gives a wonderful chewy texture. Keep a roll of dough in the freezer for a convenient lunch box cookie or a quick dessert for drop-in company.
Thanks to my friend Beth P. for putting me on to these cookies many years and memories ago. The subtle almond flavor caught my attention but I wasn’t immediately sure why. Deviations from the original recipe as published in Betty Crocker’s Cooky Book include substituting butter for shortening and adding mini chocolate chips.
The coconut imposter is oatmeal.
| Double Chocolate Oatmeal Refrigerator Cookies |
|
- 2 squares unsweetened chocolate (2 ounces)
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup unbleached, all-purpose flour
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1 cup quick or old-fashioned oats
- 1/2 cup chopped pecans, toasted
- 1 cup mini chocolate chips
- Melt chocolate in microwave for 1 minute and set aside to cool.
- Mix butter and sugar until light and fluffy. Add egg and flavorings and continue to beat. Blend in cooled chocolate. Add flour, soda, and salt. Stir in oats, pecans, and mini chocolate chips.
- Mold into a long cylinder and wrap in waxed paper. Refrigerate at least 4-5 hours or overnight.
- Cut cookies with a sharp knife into 1/4-inch thick slices. Bake in preheated oven at 350 degrees F. for 10-12 minutes.
DO NOT OVERBAKE or they will be hard when cool. Mine are always done in 10 but your oven may be different. Check them.
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{ 16 comments… read them below or add one }
Such a timely post. I just mentioned to John I was in the mood for a cookie. We are plumb out of desserts here (can you believe it?) Nothing in the freezer ~ Nada!
I love that there is oatmeal for a chewy texture. The little flecks look neat too. I can see why this recipe has been around for many years and many memories
looks like a yummy cookie, then again I haven’t met to many cookies I haven’t liked
And I do think you could count this for breakfast since it had oatmeal in it.
Suzanne recently posted..Pina Colada Re-Fresher
I love dough that you can keep on hand in the freezer- it’s so handy for those emergencies when you need cookies (or dough) in a hurry. These cookies look delicious!
Betty @ scrambled hen fruit recently posted..Red- White and Blue Strawberries- Memorial Day Rewind
I will be whipping up a batch of these this weekend! They look divine!
Ha. A friend from Bible study years ago used to say, “If it has an egg in it, it’s breakfast.” : )
I love cookies with oatmeal in them but have never made anything like this. They look delicious.
Cookie dough is one of the best foods ever! All that talk about coconut makes me want to add some to this recipe!
Jill recently posted..Magnolia Bakery’s Vanilla Buttercream
Jill, I thought of adding coconut and maybe even adding peanut butter so they would be similar to chocolate no-bake cookies like my mom used to make. But that all seemed like too much when they are perfect the way they are. pr
Kirstin, I used to use the egg argument to justify eating pudding for breakfast. Love it.
Paula,
Wow, do you have any left? I’ve got my cold milk ready and I’m waiting…….and drooling……:) – they look awesome!!!
That roll of raw cookie dough looks so delicious, it’s practically begging me to reproduce it in my own kitchen. I can just picture nibbling these with a tall glass of cold milk…
I love refrigerator cookies and raw dough! These look like I need to have a roll in my freezer! We camp in a 5th wheel alot in the Summer and it’s always fun to pull out a log of cookie dough to bake. These look like a contender for my favorite!
Paula, I enjoy your blog so much! Thank you for all the time and effort you put into it. The photographs are delectable and your cheerful prose is a sunbeam. These chocolate yummers appeared on my blog reader just as I was wondering what to bake for my eldest son’s preschool closing ceremony tomorrow. I’ll send the kids home with chocolatey smiles and a secret serving of oatmeal (heh, heh, heh)!!
I, too, am known to make a batch of cookies purely so I can eat the raw dough. While I love the baked cookies, the raw dough is even soooo much better! I knew I liked you!!!
Paula, wow! These look like a keeper. I love an easy freezer dough cookie. Have you made these with coconut before? I wonder how they would be with coconut subbed for oatmeal. What a gem that book is!
Nina recently posted..chèvre brownies
These are definitely going on our “must try this summer” list which is steadily growing longer! I am looking forward to the extra time the kids and I will have to play in the kitchen. Thanks for sharing!
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