These hearty cookies seem to have magical powers. They kept my starving brother alive when he arrived in Spain with no cash and a broken ATM card. They were the only thing my cousin (the one who dubbed them “quarter pounders”) could keep down the day after his 21st birthday. They are magical and delicious, and I’ve been making these cookies since I was probably about 10 years old.
2 cups flour
1/2 tsp salt
3 cups old fashioned rolled oats (NOT quick oats)
1 cup unsalted butter, partially melted
1.5 cups dark brown sugar
1/3 cup buttermilk
1 tsp baking soda
1 tsp vanilla
1 cup semi sweet chocolate chips (Guittard is best)
- Preaheat oven to 350
- Combine flour, salt, and oats in a large mixing bowl. Using a wooden spoon (NOT a mixer), stir the mixture until it is of uniform consistency.
- Pour the butter over the top, and stir again until all butter is incorporated and dough is crumbly.
- Add the brown sugar, and stir again until all dough is of uniform (crumbly) consistency.
- In a separate bowl, combine the buttermilk, baking soda, and vanilla. Stir with a fork to dissolve baking soda.
- Pour buttermilk mixture over dough, and stir again until dough is of uniform crumbly consistency.
- Add chocolate morsels and stir again.
- Using your 1/4 cup measuring cup, scoop dough from bowl and form into a ball (as you would a hamburger patty), and then press flat, so they are about 3 inches wide and 3/4 inch thick.
- NOTE: The dough will feel very crumbly and awkward to work with. That’s just the way it goes. Do NOT try to fix the dough by adding more liquid ingredients. That will throw off the texture and make them cook unevenly.
- Place the “patties” on a cookie sheet, about 2 inches apart.
- Bake for 10-12 minutes.
- Cool for about 2 minutes on the cookie sheets before transferring to rack.