Chocolate Chip Cookies with NO Chocolate chips!

homemade cookies

Chocolate Chip cookies without chocolate chips. These cookies are super tasty, and stay that way even the next day!

Anyone who knows my cooking preferences, knows that I am not big on baking. Especially not using yeast. Not that it’s my achilles heel, it just doesn’t bring me joy to follow someone else’s recipe (or my own for that matter) perfectly… reading and measuring out carefully with very little room for improvisation.

Not my thing.

However, cookies do have a special place in my heart. Why?

1. I usually have all the ingredients on hand.

2. They don’t take forever to prepare or bake.

3. There is NO YEAST involved

and last but not least, they carry memories upon memories of home.

So, about a month or so ago I was having a conversation with my friend about cookies, and she revealed something awfully curious… she loves chocolate chip cookies but not the chocolate chips. So, chocolate chip cookies with no chocolate chips!

How the hell does that work??? and no don’t tell me its called a damn Snickerdoodle… that’s not the same thing Betty Crocker.

But, the more I thought about it, the more I understood what she meant… and since I live in in the European ‘land of hard to find chocolate chips that cost a ton for very low generic quality’ I began to think maybe that wasn’t a bad idea.

So, I decided to keep that thought in the back of my head, and try to figure out a recipe that could make the “Elusive Chocolate Chip Cookie without Chocolate Chips”.

A couple days ago, the thought of a white chocolate and macadamia nut cookie from Mrs. Fields’ popped into my head. Torture I have grown used to living abroad.

So I decided to look around the interwebs, and do some research online (and procrastinate doing the research I should have been doing). After awhile, I consolidated all the recipes for “Mrs. Fields’ cookies” but anyone who knows anything about cooking at home from scratch verses commercial franchise is: it can not be the same. For one thing, no preservatives that gives it that extra zing you have gotten familiar with as part of the flavor. For better or worse.

BUT! There was one feature that looked really promising… a call for oatmeal (Havregryn in Swedish) powder (Which is taking dried oats and blending it in a food processor until it becomes powder).

AHA!

Perhaps that is the extra texture I would need to help a cookie stand on its own enough to forgo chocolate chips. So, I altered the recipe per usual (Sorry guys its very hard for me to follow recipes, like ever) but I think this is a good start to something that I will continue to perfect…. try to make some at home, and email me what you think!

Disclaimer: These cookies are NOT cookie monster friendly. They have no crumble factor. They are crisp on the edges and chewy in the center, and stay that way even the next day!

“Dena’s Chocolate Chip Cookie’s (without the chocolate chips)”

You will need:


1 cup butter
1 cup sugar
1 cup dark brown sugar
2 eggs
2 tsp. real vanilla extract (or 1 tsp. vanilla sugar)
2 cups all-purpose flour
2½ cups oatmeal or Harvregryn (This is measured before it is blended into powder)
*½ tsp. salt (if your butter has no salt)
1 tsp. baking powder
1 tsp. baking soda (Bicarbonat in Swedish)

Phase 1:

Melt the butter on low until half is liquid and half is very soft. While the butter is melting, make your Oatmeal powder in the food processor (might work in a blender also in very small batches)

When butter is ready put: butter, sugar, and brown sugar in a large mixing bowl. Mix together thoroughly.

Add eggs and vanilla, stir couple times (but do not mix thoroughly, you will continue to mix after adding other ingredients.)

Mix in the remaining dry ingredients. Makes sure the dough has a nice smooth and sticky consistency. (you can add a spoon of water, cream or milk to be sure its not dry).

Place cookie dough in the refrigerator (15 min or so.) while your oven heats up (375 F or 200 C). Take cookie dough out the refrigerator 10 min before you want to start baking, and let sit on counter to re soften a bit.

(Obviously, you can simply store the dough until you want to use it.)

Drop round balls with a 1 inch (2.5 centimeter) diameter on ungreased cookie sheets, two inches apart, and bake 6-8 minutes. Do not cook until it is really brown on the edges, when you let the cookies cool you will find they are done perfectly.

These bad boys even stay soft and tasty if you accidentally leave them out exposed all night, because you passed out with a tummy ache from eating too many 🙂 Trust me on this one. Breakfast of champs!