Dave's Recipes

Oatmeal Chocolate Chip Cookies (x4 scale)

Not the chewy kind that you're used to

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

I think this is the recipe my mom and nana used to make growing up. I need to try making it to see. The original recipe said "lightly packed brown sugar".

  • 7 cups (875 g) all-purpose flour
  • 2 quarts (800 g) rolled oats, large
  • 2 cups (168 g) medium unsweetened coconut
  • 7 cups (875 g) all-purpose flour
  • 2 quarts (800 g) rolled oats, large
  • 2 cups (168 g) medium unsweetened coconut

Mix flour, coconut, and rolled oats.

  • 4 cups (908 g) unsalted butter
  • 4 cups (980 g) packed brown sugar
  • 4 cups (908 g) unsalted butter
  • 4 cups (980 g) packed brown sugar

Cream butter; gradually add brown sugar.

  • 1 Tbsp, 1 tsp (25 g) baking soda
  • 1 cup (237 g) water, boiling
  • 1 Tbsp, 1 tsp (25 g) baking soda
  • 1 cup (237 g) water, boiling

Dissolve soda in water. Gradually stir into creamed mixture.

  • 1 Tbsp, 1 tsp (20 g) vanilla extract
  • 1 Tbsp, 1 tsp (20 g) vanilla extract

Add vanilla to wet ingredients. Add flour mixture to wet ingredients, a part at a time.

  • 4 cups (720 g) Chipits chocolate chips
  • 4 cups (720 g) Chipits chocolate chips

Stir in chocolate chips.

Drop by spoonful on greased baking sheet. Press with fork. Bake at 375°F for 8-10 minutes.

Drop by spoonful on greased baking sheet. Press with fork. Bake at 375°F for 8-10 minutes.

Sources:

  • Helen Grant

Category:

Cookies, Brownies, Cakes

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