Tag: chocolate

Paula’s Chocolate Oatmeal Dawg Cookies

My husband, Matt, grew up eating these chocolate oatmeal cookies almost everyday. My mother-in-law, Paula, would make these cookies for Matt as an after-school snack and before every sports game he played. Paula was famous for her cookies! All the neighborhood kids knew it, and would come over to her house, begging her to make them.  They’re nicknamed “dawg” cookies… but I don’t know why!
By the time Matt was in 7th grade, he had mastered his mom’s chocolate oatmeal cookies. He even won a cooking contest for them, as seen here in this early 1990s article from The Longview Times. Wasn’t he cute??? Haha.
Even though Matt is all grown-up, he still can’t get enough of his mom’s cookies. Okay, maybe not everyday as an afternoon snack, but it’s probably every time we go over to visit Paula that she whips up a batch for us.

It took me about 5 tries to finally get these cookies “they way mom makes them”, according to Matt. I think my problem was that I used rolled oats instead of instant oats…it sure makes a difference!

Finally, did I mention that Matt eats these from the pan itself?  Nope, he doesn’t wait for them to cook; he eats them like chocolate pudding. Crazy, right?  Talk about lots of cookie batter!

What’s the only thing Matt wants from his parents when they’re gone? (Which is hopefully not for a super long time.) Nope, not money. Not stocks. Not fine jewelry… just his mom’s chocolate oatmeal cookie “pan”.

Enjoy!

The ingredients.

Bring to a boil sugar, water, and cocoa powder on stovetop until soft ball stage.
Paula and Matt know when they reach the soft ball stage by dropping bit of the mixture into water to see if a tiny ball forms.
 Off the heat and stir in the butter.

Then add the oatmeal,and vanilla. Stir until melted and combined.

Eat from the pan like my husband does…

…or drop onto wax paper and let cool (the way I like them).

Paula’s Chocolate Oatmeal “Dawg” Cookies
Ingredients
2 cups sugar
1/2 cup water
3 tbsp cocoa powder
1 stick butter
1/4-1/2 cup peanut butter
2 cups oatmeal, quick-cooking
1 1/2 tsp vanilla

Directions
1. Boil sugar, water, and cocoa until the mixture reaches a soft ball stage.
2. Remove pan from heat and add butter, peanut butter, oatmeal, and vanilla.
3. Stir together until melted and combined.
4. Eat from pan or drop onto wax paper.
5. Let cool and serve.

Yield: 1 full serving for a 7th grader…or about 2-3 dozen cookies.
Recipe from: My mother-in-law, Paula

Chewy Brownies


My mom is always trying new recipes for brownies, and when she made this one, it instantly became my favorite. The brownies are gooey; chocolatey; sweet, but not too sweet; and chewy, but not to chewy. This weekend I decided to make these for my friend who is staying with me from Houston. Of course my husband had to sneak a few before my friend arrived! haha ☺

Chewy Brownies
Serves: 24
Adapted from Cooks Magazine
Ingredients
  • 1/3 cup Dutch-processed cocoa
  • 1 1/2 tsp instant espresso
  • 1/2 cup plus 2 tbsp boiling water
  • 2 oz unsweetend chocolate, finely chopped
  • 4 tbsp (1/2 stick) unsalted butter, melted
  • 1/2 cup plus 2 tbsp vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • 2 1/2 cups sugar
  • 1 3/4 cups flour
  • 3/4 tsp salt
  • 6 oz semi-sweet chocolate chips
Instructions
  1. Adjust oven rack to lowest position and heat oven to 350 degrees.
  2. Line 9 x 13-inch pan with foil, sprayed with non-stick cooking spray
  3. Whisk cocoa, expresso powder, and boiling water together in a large bowl until smooth.
  4. Add unsweetened chocolate and whisk until chocolate is melted.
  5. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogenous.
  6. Whisk in sugar until fully incorporated.
  7. Add flour and salt and mix with rubber spatula. Fold in bittersweet chocolate pieces.
  8. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30-35 minutes. Transfer pan to wire rack and cool 1 1/2 hours.
  9. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.

Jolene’s Oatmeal Chocolate Chip Cookies

chocoatmealcookies2

I call these “Jolene’s Oatmeal Chocolate Chip Cookies” because everytime I visit my aunt, she makes them for me.

These along with the Neiman Marcus cookies are my favorite chocolate chip cookies in the world! Unlike the Neimans cookies, these have ground oatmeal in them, some nuts, and a milk chocolate candy bar.

The original recipe makes 112 cookies, but I fourthed the recipe and made about 2 dozen cookies.

Enjoy! You won’t be disappointed! 🙂

chocoatmealcookies
Cream together the butter with sugars.
DSCN3243
Add the egg and vanilla.
Jolene's Chocolate Oatmeal Cookies
Grind the oats in food processor into a fine powder. Add the flour, oats, baking soda, baking powder, salt, and chocolate chips and nuts to the wet mixture
Jolene's Chocolate Oatmeal Cookies
Roll into balls and place on parchment-lined or silpat baking sheet.
Jolene's Chocolate Oatmeal Cookies
Bake for 8-9 minutes for 375 degrees F.

chocoatmealcookies chocoatmealcookies2

Jolene’s Oatmeal Chocolate Chip Cookies
Serves: 2 dozen
Ingredients
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup flour
  • 1 1/4 cup oatmeal, grind in a food processor until fine powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 6 oz chocolate chips
  • 2 oz hershey bar, chopped into chunks
  • 3/4 cup chopped nuts
Instructions
  1. Preheat oven to 375 degrees
  2. Cream together butter, sugar, and brown sugar with electric mixer
  3. Add egg and vanilla
  4. Mix together flour, ground oatmeal, salt, baking powder, and baking soda
  5. Add dry ingredients to wet mixture
  6. Stir in chocolate chips, chopped hershey bar, and chopped nuts
  7. Make golf ball sized cookies spaced 2 inches apart on parchment-lined or silpat cookie sheet.
  8. Bake for 8-9 minutes.

Neiman Marcus Chocolate Chip Cookies

The Neiman Marcus Chocolate Chip Cookie is my all-time favorite cookie recipe in the entire world. Why?

  1. They are super easy and I always have the ingredients.
  2. They only make two dozen cookies.
  3. Neiman Marcus is where I buy all my clothes. (Right, in my dreams!)

P.S. My mother-in-law (Paula), and my husband’s best friend (Kenny) are HUGE fans of these. These are my “go-to” cookies for when I have company over at the house.

Enjoy and I hope I make a Neiman Marcus chocolate chip cookie fan out of you!

Add the butter, light brown sugar, and granulated sugar.
Next mix in the egg and vanilla.
Once you’ve added the dry ingredients, expresso, and chocolate chips, form into balls onto a greased cookie sheet.
Bake for 15-20 minutes, and voila! I like them very chewy, so I bake them for the shorter amount of time.

Neiman Marcus Chocolate Chip Cookies
Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tbsp granulated sugar
1 large egg
2 tsp vanilla extract
1 3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup semi-sweet chocolate chips (I use half Nestle semi-sweet chocolate chunks and half Guittard milk chocolate for added sweetness)
1 1/2 tsp instant expresso coffee powder

Directions
1. Preheat oven to 300 degrees
2. Place the butter, brown sugar, and granulated sugar in the workbowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 30 seconds until the mixture is fluffy.
3. Beat in the egg and vanilla for 30 seconds longer, until well combined.
4. In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add to the mixer, while beating on slow speed.
5. Beat for about 15 seconds, stir in the chocolate chips and expresso powder, and mix for 15 seconds longer.
6. Prepare a cookie sheet with about 2 tablespoons of shortening (or nonstick spray). Using a 1 oz scoop or 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops with 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into 2 inch circles.
7. Transfer to the oven and bake for about 15-20 minutes, or until cookies are nicely browned around the edges. Bake longer for crispier cookies.

Yields: 2 dozen
Recipe from: Neiman Marcus Cookbook by Kevin Garvin and John Harrisson