Although the oatmeal cookie has been around for more than a century, it remains one of the most popular American treats — and for good reason. Adding oats to cookies is an excellent way to insert a healthful ingredient to as tasty treat, as well as a dash of texture and flavor that enhances a huge range of cookie types.
To help celebrate Oatmeal Cookie Day on April 30, we turned to The Bistro by One Smart Cookie, a long-running deli and bakery in Marrero near New Orleans that has been making supersized, chocolate-infused oatmeal cookies for years. “We kind of do things a little differently here,” says general manager Tracy Autin. “We like to jazz things up.”
The bakery adds coarsely chopped macadamia nuts and two types of chocolate chunks, along with plenty of oats, to create a multi-layered and thick oatmeal cookie that’s up to 4 inches wide — perfect for a special-occasion treat. “It’s chewy on the inside with a crunch on the outside, so it’s the best of both worlds,” Autin says.
Autin says some home bakers may not want to use macadamia nuts, which can be quite expensive, but she notes that pecans and peanuts are good substitutes. Also, the chocolate can be omitted for a simpler but still sweet and satisfying cookie. “It works beautifully that way as well,” she says.
We recommend pairing these decadent cookies with our Café Special® blend. Created for the finest restaurants, this welcoming, medium-dark-roasted coffee has full-bodied flavor with a smooth and balanced finish that will pair nicely with the sweetness of these cookies.
Chocolate Chunk Macadamia Oatmeal Cookies
- 1/2 cup shortening
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/3 cup all-purpose flour
- 2 1/2 cups rolled oats
- 1 cup semisweet chocolate chunks (optional)
- 1 cup white chocolate chips (optional)
- 1 cup macadamia nuts, coarsely chopped (optional)
Preheat oven to 325. In a large mixing bowl beat shortening and butter on medium until light and fluffy, about 2 minutes. Add both sugars, baking powder, baking soda and salt. Beat on medium until well incorporated, about 2 minutes. Add eggs and vanilla. Mix thoroughly, on medium, for 1 1/2 minutes. Add flour incrementally in three stages, stopping to scrape the bowl after each addition. Mix on low speed and stir just enough to incorporate the wet and dry ingredients. Add rolled oats, chocolate chunks, white chocolate chips and macadamia nuts. Stir by hand until well-incorporated.
Using a 3 1/4 oz disher, drop leveled, measured amounts of dough onto a greased cookie sheet. Press slightly into a rounded shape, 3 inches apart. Bake for 12 to 14 minutes. Let stand 1 minute on the cookie sheet, then transfer to a wire rack to cool. Makes 15 large cookies.