I thought I had already posted about my oatmeal chocolate chip cookies, but it doesn’t seem like I have. And I’m not going to! Okay, maybe I will someday. Oatmeal chocolate chip cookies are my signature dessert and I’m not ready to share just yet. But oatmeal double chocolate cookies are another matter (and closely related, you could probably figure out the one from the other).

These came to be because I found out I probably need braces again to close my open bite (which, I was told, is due to the way I use (and rest) my tongue, but I’ll go into the details of that personal humiliation at another time or place). This is a major bummer because I already had braces when I was a pre-teen and now I’m a 31-year-old mom who’s new in town and trying to make friends without looking like an adult brace face weirdo. The orthodontist said, “You’ll need braces for two years.” And I said, “That’s such a long time!” And she said, “Well just think of how long your life is.”

Anyway, I was feeling really depressed when I got home and needed to do some major chocolate eating. We had some regular oatmeal chocolate chip cookie dough in the freezer but that didn’t seem chocolatey enough.

My oatmeal chocolate chip cookie recipe is based on the Quaker Oats “Vanishing Oatmeal Raisin Cookies” recipe that’s printed on the inside of the oatmeal tub lid. These double chocolate cookies are a modification of that single chocolate version.

Oatmeal Double Chocolate Cookies
Inspired by Quaker Oats and braces
Time: 1.5 hours
Yield: 2 dozen

1/3 c white sugar
1/3 c brown sugar, lightly packed
1 stick butter
1 egg
1 tsp vanilla
1/3 c (scant) white flour
1/3 c (scant) wheat flour
1/3 c natural cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c oats
1 c bittersweet chocolate chips

Cream sugars and butter, add egg and vanilla.
Mix flours, cocoa, baking soda and salt (I just sprinkle these on top of the creamed mixture and then mix well).
Stir in oats and chocolate chips.
Chill dough, preheat oven to 350.
Bake 10-12 minutes.

Dough can also be frozen in balls and baked later.