Wednesday, October 3, 2012


My favorite Sesame Street character has always been the Cookie Monster.  I can totally relate to him when it comes to cookies.  I love his reckless abandon when it comes to “COOOOKIES!!!!”  He gobbles up the whole plate of cookies in just seconds, with absolutely no self-control; and when he’s done, he’s filled with remorse.  I will gobble up the whole plate through the course of the day; and when I am done, I too am filled with remorse. 
I’ve convinced myself these Oatmeal Chocolate Chunk cookies that I've made are healthy.  Oatmeal has fiber and dark chocolate contains anti-oxidants.  My body NEEDS fiber and anti-oxidants!  So I give in to the“COOOOOKIES!!!!!”
When Billy gets home from a day of golf, he notices the plate on the counter with just one cookie. Instead of saying“Ooh look a cookie for me!” he questions “What happened to the rest of the cookies?” I just play dumb as if I don’t know what he is talking about; but the lumpy-bumpies on my thighs are beginning to betray me.
“Doesn’t Billy work?” you ask “He’s always on the golf course”.  He does indeed have a job.  He’s a broadcaster for the Florida Panther’s Hockey Club.  Since there is a labor dispute between the NHL owners and players, there is no hockey to broadcast.  Until they sign a contract; Billy is either on the golf course, or at home with me.  I love my husband dearly; but I do thank the good Lord for golf, and so does he! 
Oatmeal Chocolate Chunk Cookies are soft, and have great texture.  I used a good quality chocolate in these cookies; and quite frankly, I think that is what makes them so good.  I thoroughly enjoyed each and every cookie.  Do I have remorse?  Yes.  Will I do it again?  I’m pretty sure.

I was at Target and almost got Billy a Cookie Monster T-shirt, but I thought it may be a little juvenile.  I got this shirt instead.  Just cuz you’re too old for Sesame Street doesn't mean you're too old for Peanuts!
Preheat the oven to 375 degrees.

Here’s what you need.

Combine the flour, oatmeal, baking soda and salt in a small bowl.

Use a whisk to mix the dry ingredients together.

In a large bowl, add the butter and brown sugar.
Cream the butter and brown sugar using a mixer, or a whisk. 
 I like to whisk for exercise, whisking is about the extent of my workouts.

When the butter and brown sugar is nice and fluffy, beat in the egg and vanilla extract.

Mix the flour into the wet ingredients.  Do this in two batches.

I use Ghirardelli’s bittersweet chocolate bar.
Just break it up right in the wrapper for less clean up later.
I'm always looking for ways to get out of doing dishes.

Stir the chocolate chunks into the batter.

Drop the dough onto an ungreased sheet pan.
I used my 1 ½ ounce scoop to portion out the cookies, which actually only gave me eleven big cookies.  If you use a spoon you can get 12 or more cookies.
These cookies don’t spread much, so press the tops down, to form the cookies.   

Bake for 8 to 10 minutes, until the edges are golden brown.

Cool the cookies on the pan for a few minutes before removing them to rack to cool completely.   

I can’t wait for the cookies to cool completely, so I dive in while they’re warm. 



Makes 12 big cookies 

1 ¼         cups       All-purpose flour
½             cup       Old fashioned rolled oats
½             tsp.       Salt
½             tsp.       Baking soda
½             cup       Butter, softened at room temperature
2/3         cup         Lightly packed brown sugar
1                           Egg
1              tsp.       Vanilla extract
4              oz.        Good quality chocolate bar, broken into ½ inch pieces

1.       Pre heat oven to 375 degrees.
2.       Combine the flour, oatmeal, salt and baking soda in a small bowl; give it a whisk to mix.
3.       In a large bowl cream the butter and brown sugar together; until it’s light and fluffy.
4.       Beat the egg and vanilla into the creamed butter and sugar.
5.       Add the dry ingredients, and mix well.
6.       Once the dry ingredients are incorporated, stir in the chocolate pieces.
7.       Drop the dough by rounded tablespoons onto an ungreased sheet pan.  These cookies don’t spread, much so press them down slightly with the back of a spoon to flatten the tops.
8.       Bake for 8 to 10 minutes, just until the edges of the cookies are golden brown.
9.       Allow the cookies to cool on the sheet pan for at least 5 minutes before transferring them to a rack to cool completely.
Store in an air tight container.


  1. Those cookies are gorgeous!Perfectly thick and stuffed with chocolate. Yum!

  2. I love making cookies also. I make my ultimate chocolate chip cookies every week because my kids love them for dessert and in their lunch. We have a couple of cookie monsters in this house. :)

  3. Yuuuum!! I love getting into cookies when the chocolate is still hot and melted. Looks so mourish though!