Oatmeal chocolate chip cookies are my favorite cookie.  This surprises a lot of people because I like to bake and own a number of cookie cookbooks.  Most think the fancier or more complicated, the more I will like said cookie.  But, it’s usually the exact opposite.  Instead, I like pretty simple cookies with good ingredients that are baked well.  I found that in Zingerman’s Big O Cookies.  However, I changed up the recipe just a little bit (I added chocolate and substituted craisins for raisins).

When we were battling jet-lag last week after our trip back to the states for the holidays, I thought it might be nice to have a chocolate chip cookie here and there.  I had no idea said chocolate chip cookie would turn out to be the most amazing hunger buster/breakfast treat I’ve ever consumed.  What’s even better is this recipe yielded about two dozen cookies and ALL the cookies tasted just as wonderful a week later as they did on the first day.  I think the secret might be maple syrup, as they remained perfectly chewy for a little over a week.

We loved these cookies so much that I just made them a second time this afternoon.  As I’m typing up this post, I’m enjoying the most amazing cookie smells wafting into the office from the kitchen.  As such, I want to share this recipe with you and encourage you to check out the Zingerman’s Bakehouse cookbook (which I also mentioned about a week ago for their coffee cake).

Victoria’s Take on Zingerman’s Big O Cookies (makes 2 dozen cookies)

Ingredients:

• 250g – unsalted butter, room temperature
• 154g – brown sugar
• 172g – maple syrup
• 1 – large egg
• 1 tsp – vanilla extract
• 255g – all purpose flour
• 1 1/8 tsp – baking soda
• 1 1/8 tsp – sea salt
• 1 tsp – ground cinnamon
• 1/4 tsp – ground nutmeg
  • I used my nutmeg grinder (!), which makes me ridiculously happy
• 300g – old-fashioned rolled oats
• 390g – raisins
  • I used 200g craisins & 200g semi-sweet chocolate

How to Bake them:

• Preheat your oven to 350F (180C)
• In an electric mixer on medium speed, cream your butter & brown sugar.  Once creamed, slowly add the maple syrup (work in thirds or fourths to make sure it is all incorporated).  Then add egg & vanilla.  Mix until thoroughly incorporated
• In a separate bowl, combine flour, baking soda, cinnamon, and nutmeg.  Add to wet mixture until incorporated (on low speed).  Then add oats, then craisins, and chocolate.
• Make 3 tablespoon scoops of the dough
• Bake for 15-17 minutes (mine took more like 19 minutes)

These will be the absolute best oatmeal cookies you’ve ever had…I promise.  I’m thinking about trying other types of dried fruit…even some candied ginger (though Jim isn’t as enthusiastic about that option) and dried blueberries.  I think they’d even be delicious with some white chocolate (though I don’t like it) or some nuts.