I'm pretty proud of this adaptation of King Arthur Flour's Oatmeal Cookie Recipe. I liked the result and thought it would be easy to convert it into a chocolate version. But I also found that the texture was similar to what I wanted in a chocolate chip cookie. It worked with surprisingly minor changes and is now my go to.
I did eliminate the brown sugar and added molasses and more white sugar because I've grown tired of stocking brown sugar that tends to go hard.
Mix well everything up to and including the egg. Add the remaining ingredients and mix 'til combined. Refrigerate for best results. Bake at 350F on parchment for 12-16 minutes depending on size and desired doneness.
| Oatmeal Cookie | Chocolate Oatmeal Cookie | Chocolate Chip Cookie | ||||
| Butter (softened) | 4T | 57g | 4T | 57g | 4T | 57g |
| Shortening | 1/4C | 50g | 1/4C | 50g | 1/4C | 50g |
| Sugar | 3/4C | 150g | 3/4C | 150g | 3/4C | 150g |
| Molasses | 1T | 6g | 1T | 6g | 1T | 6g |
| Vanilla | 1t | 1t | 1t | |||
| Cinnamon | 1 1/4t | |||||
| Nutmeg | 1/8t | |||||
| Cocoa | 2T | |||||
| Salt | ½t | ½t | ½t | |||
| Vinegar | 1t | 1t | 1t | |||
| Egg | 1 | 1 | 1 | |||
| Baking Soda | 1/2t | 1/2t | 1/2t | |||
| AP Flour | 3/4C | 85g | 3/4C | 85g | 1 1/4C | 135g |
| Quick Oatmeal | 1 1/2C | 142g | 1 1/2C | 142g | ||
| Chocolate Chips | ½ pkg (6oz) (optional) | 170g | ½ pkg (6oz) | 170g | ||
