Hi everyone! It’s finally spring, but remember way back around Christmastime when I shared a recipe for Chocolate Peppermint Cheesecake? Instead of a standard graham cracker crust, I always like to use cookie crumbles, so I wanted to share my favorite recipe. If you’re looking for the perfect cheesecake crust material or just want a batch of warm, hearty cookies, this is just the recipe! (Also check back next weekend for new Easter cheesecake! 🐣)
This original recipe that I adapted always caused the cookies to spread very thin and as a result, they were pretty brittle. I changed two things so they hold they’re shape and are more chewy than crisp. The first is that instead of using granulated white sugar, I substituted powdered sugar. I also chill the dough for 30 minutes prior to baking. Feel free to keep the dough in the refrigerator longer for convenience’ sake, but it won’t make anymore of a difference after the initial half hour.
2 sticks butter, softened
3/4 cup brown sugar, packed
1/4 cup powdered sugar
1 tsp. pure vanilla extract
1 1/2 cup all purpose flour
1/2 tsp. salt
1/4 cup boiling water
1 tsp. baking soda
2 cups rolled oats
1 1/2 cup dark chocolate chips
- In a deep bowl, cream the butter, sugars, and vanilla.
- Add the flour and salt and mix until combined.
- Dissolve the baking soda in boiling water and add to the mixture.
- Fold in the oats and chocolate chips
- Chill the dough for 30 minutes to reduce spread. It can stay in the refrigerator for longer, but doing so won’t have any extra effect.
- Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- Role the dough in to balls about 1 to 1 1/2 inches in diameter and place on the baking sheets.
- Bake for 10-12 minutes or until slightly golden on top.
- Substitute raisins for all or half of the chocolate chips to make a delicious batch of oatmeal raisin cookies.
- Whatever cookies you can’t eat within a few days can be stored in the freezer for a few months.