by merrill
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Photo by MelanieEinzig
1 1/4 cup all-purpose flour Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
1/4 teaspoon freshly ground nutmeg Ask a question about this ingredient
1/8 teaspoon allspice Ask a question about this ingredient
2 sticks unsalted butter, softened Ask a question about this ingredient
1 cup packed light brown sugar Ask a question about this ingredient
1/2 cup granulated sugar Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
3 cups rolled oats Ask a question about this ingredient
2 cups semisweet chocolate chips or chunks Ask a question about this ingredient
Heat the oven to 375 degrees F. In a medium bowl, whisk together the flour, salt, baking soda and spices. Set aside.
Ask a question about this stepIn the bowl of a standing mixer, cream the butter and two sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, scraping down the sides of the bowl once. Add the flour and spices in three additions, beating until just combined and scraping down the sides of the bowl after each addition. Do not overbeat!
Ask a question about this stepStir in the oats and the chocolate chips, distributing evenly. Drop the dough in heaping tablespoons on parchment-lined baking sheets, keeping the cookies at least 2 inches apart. Flatten gently with the back of a spoon and bake for about 10 minutes, rotating the baking sheets halfway through. The cookies are done when they turn lightly golden around the edges, and the tops look almost dry. Cool on the baking sheets for a minute, then transfer to wire racks to cool completely. The cookies are best still slightly warm, but you can successfully store them in an airtight container for up to a few days.
Ask a question about this stepLooks like I'm super-late to the game, but I made these last night and they are my new go-to cookie! I love the warmth and roundness the spices (which I nearly skipped in my haste to get cookies in my mouth). I subbed 1/4 cup of dried cherries for part of the chocolate chips (because I ran out) but the cookies were still delicious. I socked 3/4 of the formed dough balls in the freezer in case of a cookie emergency. Thanks for a fantastic recipe!
I baked a batch to thank a neighborhood mechanic who made a house call. They are a delight to eat, bake and send out into the world to say thanks.
Awesome cookies. I brought these to work yesterday and everyone raved about them. Nice and crispy around the edges and chewy in the middle. I added some pecans for a little extra texture.
My husband and I make oatmeal chocolate chip cookies for each other every Valentine's Day. I just gave this recipe a try and now there's no going back. Delicious!!
These are absolutely delicious! The addition of allspice, cinnamon and nutmeg give them such depth over the Colorado Cowboy cookies I usually make from the epicurious website. Our new favorite!!
These are absolutely delicious! The addition of allspice, cinnamon and nutmeg give them such depth over the Colorado Cowboy cookies I usually make from the epicurious website. Our new favorite!!
I'll add my kudos to everyone else's! My son asked for chocolate chip and my husband prefers oatmeal....tried these as a compromise, but they are so much more than I expected. Followed directions to a "t" and next time I'll try the toffee bits...or butterscotch morsels since I have some small ones on hand. But these aren't to be missed. Thanks!
Wow. Am I eating a chocolate chip or oatmeal raisin cookie? Chewy. Crunchy. Airy. Salty. Sweet. Delicious. Thanks for a new go to recipe. Can't wait to take a batch to work tomorrow because I need to get them out of my house, now.
These are now my go-to cookies! Combo of my favorite spices in oatmeal cookies and the traditional chocolate chip. I also added about? 3/4 cup toasted walnuts for crunch. Baked some and froze the dough for later baking. Both were chewy, spicy and sooo yummy.
I have been looking for the perfect oatmeal cookie. All the ones I've tried were way too dry. I am so excited to try these...all the comments are so encouraging. Thanks for this web site.
These are great! I was a little nervous at first when I was making the batter because of how much oats are used, they almost took over the batter. Once I baked them however, they were awesome! The subtle hint of the spices combined with the chocolate chips was delicious. I will definitely make these again!
Hi Merrill
I was wondering if I could chill this dough overnight before baking.
Hi,
I have chilled the dough and I have also frozen the dough and it works perfect!
Hi,
I have chilled the dough and I have also frozen the dough and it works perfect!
Hi,
I have chilled the dough and I have also frozen the dough and it works perfect!
Merrill, these delicious cookies were the perfect answer to my husband's request for cookies. In about half an hour, we had sweet, salty, crispy melty chocolate gems. Fantastic recipe and the allspice and cinnamon are just delightful.
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
Amazing!!! Thank you
These are great! Made them yesterday. Halving the recipe worked fine (I used a really small farmer's market egg.) The pinch of allspice adds a nice element of funk. Loving the new look of the site - very swish.
These cookies were awesome! This is the first recipe I have tried from this website even though I have been following it for awhile. The photo prompted me to try them and when I first took them out of the oven I was disappointed as they didn't look like the photo. However, after one minute it was picture perfect! They were the delicious combination of crisp and chewy. Thank you.
oh. my. goodness. Don't start eating the raw dough - you won't have any left for the cookies. Just a tip.
Has anyone tried subbing peanut butter for some of the butter?
Having made these, I would like to try Scarla's idea of adding some toffee bits. Or just make a version w/o chocolate chips and only toffee. Bet they are fabulous.
Thanks for the recipe, Merrill.
I just made them..... and added peanut butter instead of substituting. So amazing!
Crispy on the outside, chewy on the inside - YUM! I've made this recipe twice (hand-mixed both times). The second time I used 1/2 the chocolate chips and added 3/4 C. of currants. Delicious!
This is the best recipe I have tried in a long time...and it is a definite keeper! The cookies were delicious, both soft and chewy, and crispy around the edges....as promised. The kosher salt taste comes thru, to make them sweet and salty.
Great recipe..thank you !!!
My mom's chocolate chip cookie recipe was also taken from the Hershey's chip bag, and they were the greatest!
Would they turn out as good if I used table salt and nutmeg from a jar?
I think that the nutmeg from a jar would be fine, but I don't think that table salt sprinkled on top will work; however, I think a tiny bit of kosher salt on each cookie would be fine.
If that's all you have, I wouldn't let it stop you from making the recipe.
I've been baking cookies since the Pleistocene era, and these are by far the best ones I've ever made/eaten (just the broken ones; they don't count). They are not only delicious, but adorable. I didn't have enough chocolate chips, so I added about a cup, and made up for the shortfall with about 3/4 of a cup crumbled English toffee (I used Toffee Talk "crumble mumble" a friend of mine from SF sent me a jar). I sprinkled a little sanding sugar and a few grains of fleur de sel on each one before baking -- divine! Thank you so much.
Thanks, Scarla! And great idea to sprinkle a little salt and sugar on the top.
Love these cookies! Perfect mix of crisp with a soft and chewy interior. And the subtle spice from the cinnamon, nutmeg, and allspice were perfect. Having a hard time not eating them all while they cool!
Delicious! Added about a tablespoon of espresso powder to them (always do with chocolate things), but that was the only change I made, baking time was right and I even got 5 dozen cookies out of it, which is amazing, since I tend to make them large. Thanks for sharing this recipe :)
JUST ONE WORD: WOW!!!!! (best way te describe the cookies)
Merril, let me tell you I'm new in here (and new at the baking area) and I can offically declare myself big fan of you! Loved your recipe, I will keep on trying more recipes from you.
Thanks so much! So glad you've joined the food52 community.
these cookies are in high demand in my circles. every student i bake em for are in love. every co-worker is in love. this is gold.
Finally, I was able to make these cookies this past weekend and as expected they were delicious. Thank you for giving me a new twist on an old favorite!
I added this to our new blog - SO delicious. Added an egg. Thank you, Merrill! http://foodgasmtv.wordpress.com/
I just pulled these out of the oven, and am enjoying one with a cup of tea. Yum! I had to pull a MacGyver on them, as I had everything needed - except 2 sticks of butter. I had one stick, not two, and I was too lazy to run out in this cold, dreary weather. But I did have a tub of mascarpone cheese - which is really just cooked cream when you get down to it, so I tossed in an equivalent amount. Seems to have done the cookies no harm at all. Soft, chewy, and crispy around the edges as promised.
Love your impromptu addition of mascarpone -- will have to try it!
I was so disappointed! I thought they were horrible! I actually threw out the rest of the batter after the first batch!
I'm sorry you were disappointed with the recipe. Funny, because 16 other people had a very different experience -- maybe you could tell us what went wrong?
I decided to bake them with rasins and they were really good.
Thanks for a great recipe!
Just made these yesterday afternoon...it is a real challenge to stop eating them!
Nice little extra for V weekend.
Many thanks for a great cookie!
WOW! I. Really. LOVE. These. So. Much. So easy to make. So easy to eat a bazillion of them in one sitting. Thanks for a really fabulous recipe. It was so worth all the versions you kept baking to get them just perfect!
Are you kidding me??!! These are some of the best cookies I have ever made. I shared the batch with my neighbor and had rave reviews. I did switch the measurement of the cinnamon and nutmeg since I am a lover of nutmeg. Off to make another batch before the neighbors come a'knocking. Thank you and so happy you made this "mistake".
MAde these tonite - they are delicious and super quick to prep! Only change I made is I added another large egg. I am a firm believer in jumbo eggs for baking and I only had large - it seems to make a difference!
Loved these. Mine were a tiny bit thicker. They are great - crisp on outside and soft on inside! So awesome to have these - I am trying to get my three year old to eat oatmeal. Nothing like chocolate to entice her! Thanks for the recipe!
I baked 4 batches of these cookies on Thursday (and 6 other batches of cookies) to feed 200 people at synagogue the Saturday before my wedding, and they held up just beautifully -- not every cookie stays tasty over 2 days of sitting! I added some toffee bits, which worked great. I'm still getting requests for the recipe. Thanks, Merrill!
Thanks, everyone, for your nice comments, and I'm so glad these cookies are turning out well for all of you!
It must be Merrill's Cookie Week! I made them this weekend too and I can't seem to stop eating them. They are SO good! Help me :-)
I made these last night. I increased the time to 12 minutes and they were perfect. I am fighting a cold but I thought these were not as sweet as most cookie recipes, which, is a good thing.
I made these last night in a last ditch attempt to make cookies as ALL of my previous attempts have failed. I don't have a mixer, so had to do the creaming by hand, which was tiring! I took heed of the comments above and decided to make larger cookies, as my husband was taking them into his office. I made 30 large, flat, delicious, perfectly spiced, chewy cookies. The recipe was so easy to follow, and surprisingly mess free too!
Best of all, apparently they went down well in the office - no mean feat in France where you can buy perfect patisseries! So thanks Merrill, thanks so much. Definitely making again!!
WOW, these really are delicious! Our cookies are darker and a bit flatter, and, they seem to have more visible oatmeal. Next time I bake them I can always adjust things to see how a different texture would change them. There was one problem with your recipe, Merrill. You stated that the cookies "are best just slightly warm.". Well, when the first dozen came out of the oven, we, of course, had to taste one. Before we knew it, we had only 6 cookies left on the rack. We were worried that heeding your advice, we would continue to eat them when they were "still slightly warm". We actually ended up baking three dozen cookies and made cookie dough balls with the rest of the dough. We put them on a tray in the freezer, froze the balls of goodness, put them into a zip-lock bag, and put them back in the freezer. We don't know how they will turn out, but it seemed like a smart thing to do at the time. I would think that they will bake up just fine.
Thanks for creating these and for posting them!
Bella - I've frozen the dough before and the cookies still turned out deliciously and maintained their crispness! I don't know what I'd do without this recipe! :)
Wow, you guys -- I'm so glad you like this recipe!
Perfect in every way...texture and taste! Took a little longer in my over, closer to 13 or 14 minutes but fantastic for Back to School cookies for the kids and adults too!
I made these yesterday for a summer house full of adults and kids and they were a major hit. Never going back to plain old toll house cookies. Thanks for dreaming this up, Merrill.
Hi Merrill! I am making these tonight -- do you think I could cook them a little less and they would be a little softer? thanks!
I actually cooked one batch a little less, thanks to a circa-1960 oven that's on its last legs, and they did come out a bit softer.
Thanks, Midge. I actually ended up using HEAPING tablespoons and only slightly flattening them and they were delicious. They came out soft in the middle and nice and crisp on the edges. The combination of spices, oatmeal and chocolate (I substituted dark) was great!
You read my mind, Merrill, my quest for the perfect chocolate chip oatmeal cookie has come to an end. Just made a double batch of these and they are gloriously crispy and golden. Thank you!!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I bake cookies for my high school-aged daughters (and their friends!) all of the time, but NEVER make plain chocolate chip. They specifically requested "plain" chocolate chip this morning, so I knew I'd find something lovely on Food52. Holy COW, but these are terrific. I used classic rolled oats (not quick-cooking) and they lend such great texture! I chickened out and only added 1/16th-ish tsp. of Allspice and went light on the chocolate chips, using about 1 1/2 cups (and there are still PLENTY). I made them larger (using a #16 scoop) and baked 'em a bit longer, reserving about half of the raw dough in the 'fridge (there's a terrific NY Times article about allowing cookie dough time to "season" over the course of at least 24 hours THEN baking). These aren't going to last long. They are really complex, have really great texture and are really, really lovely! Thanks, Merrill!