Marbled Chocolate Chip Oatmeal Cookies

As a general rule, I’m not much of a fan of the standard chocolate chip cookie. In fact, you’ll find that the pages of BoB do not contain such a cookie. I usually like something else tossed in there with the chocolate. Maybe some nuts or dried fruit or whatever else catches my attention from my pantry shelves.

I happened upon this recipe and became intrigued. I am drawn to those recipes that take a traditional food and give it a little twist. It keeps things a bit more interesting. But, still, no nuts or anything? Would swirling chocolate chip cookie dough with chocolate chocolate chip cookie dough be enough for me? I will answer that with a resounding YES!

Don’t be put off by the prospect of swirling the two doughs together. It really couldn’t have been simpler. Of course, if you want them all pristine and perfect, you might not think so. No two of mine looked alike, but that just makes them all the more fun.

We thoroughly enjoyed these cookies, as did all the folks with whom we shared them. The recipe makes many, many cookies, so they’re perfect for sharing. While I may prefer gussied-up chocolate chip cookies to traditional ones, these will certainly fill in the gap between them.

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Marbled Chocolate Chip Oatmeal Cookies

Yield 48 large cookies

Prep Time 30 minutes

Cook Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 40 minutes

Chocolate chip cookies get a marbled twist, with oatmeal added for good measure!

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Ingredients

• 4 & 1/4 cups (510g) all-purpose flour, divided into 4 cups (480g) and 1/4 cup (30g)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 1 cup (200g) firmly packed brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup (42g) unsweetened cocoa powder
• 2 cups (160g) quick-cooking oats, divided into 2 {1 cup (80g)} portions
• 2 cups (540g) semi-sweet chocolate chips, divided into 2 {1 cup (270g)} portions

Instructions

1. Whisk together 4 cups of the flour, baking soda, and salt. Set aside.
2. Using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar until light and creamy. Add the eggs and vanilla, mixing well.
3. Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
4. Divide the dough in half. To one half, add the cocoa and mix just until combined. To the other half, add the remaining 1/4 cup flour and mix just until combined.
5. Stir into each dough 1 cup oats and 1 cup chocolate chips.
6. Cover and refrigerate for 2 hours.
7. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
8. Combine 1 tablespoon of each dough, twisting together to make one cookie. Place 2 inches apart on the prepared pans. If the dough becomes too warm, refrigerate for a few minutes then resume forming the cookies.
9. Bake about 10 minutes or until the lighter dough is golden brown. Cool on the pans for 2 to 3 minutes. Then, remove the cookies to wire racks to cool completely.

Notes

Recipe adapted from Quaker Oats.

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