Rocky Mountain Chocolate Chip Cookies are a long-time favorite in our house!  And no wonder – they’re chewy, moist, chocolate chip cookie perfection.Rocky Mountain Chocolate Chip CookiesI shouldn’t be sharing this recipe with you.  It significantly reduces my chances for utter domination of cookie competitions.  These are, hands down, the best chocolate chip cookies ever.  I don’t care what your mom, or grandmother, or fairy godmother taught you to bake, these are better.  They are moist, chewy, and above all, delicious.

I know we were trying to share healthy recipes with you in January, as so many folks are attempting to reset their nutrition.  But we’re sure you’ve done such a good job that you need a treat.  A reward.  A light at the end of the tunnel. These cookies are all that and so much more.

I can’t even begin to estimate how many of these cookies I’ve eaten in my lifetime.  Pretty sure it would require scientific notation.  And this may be the first recipe I can recall having some involvement in.  And by “involvement”, I mean snitching…er…”quality control.”  I remember getting to sample at each stage, with my favorite step being right after the addition of the dry ingredients.  It was so sweet and creamy and I could not get enough of it.  My mom would burn through one or two hand mixers a year primarily because of the number of cookies she had to make to keep up with the family’s voracious appetite.  It was a welcome relief when she got her stand mixer.

Rocky Mountain Chocolate Chip Cookies

I think that it’s a combination of several small details that makes these cookies great.  First is the addition of oatmeal: it holds on to the moisture, and acts as a bit of a binder so the cookies stay nice and tight when they bake.  If you’re in to flat, crispy cookies, keep on moving, this isn’t the recipe for you.  The oatmeal also helps the cookies feel a little more substantial when you bite into them.  There’s also the extra 1/2 cup of flour.  Originally, that was a high altitude adjustment, but I’ve always used the full amount even though I now live at barely above sea level.  If it ain’t broke, don’t fix it.  The refrigeration is also key.  I think its an additional safeguard against the dough spreading too much during baking.  While an hour helps, I highly recommend going overnight to get the dough to tighten up.

When it comes to adding the oatmeal, pecans, and chocolate chips, I would really recommend adding them in that order.  Once you add the chips, the dough is going to be very thick, and probably won’t mix super well, so it makes sense to add it last.

The original recipe says that this will yield 50 large or 100 small cookies.  I’ve never come close to 100 cookies.  Particularly with all the inevitable snitching that takes place.  I’d roll them just a bit smaller than a ping pong ball.  You should end up with right around 50 cookies.  Feel free to tell people it makes less and just hoard the difference.

I hope you enjoy these as much as I do.  And a final note: I prefer these straight from the freezer.  My mom originally stored cookies in the freezer in hopes of dissuading all of us from eating them.  Then we all developed a taste for frozen cookies (particularly on a hot summer day).  We win this round, mom.

-Ross

Recipe adapted from The Silver Palate Good Times Cookbook, by Julee Rosso, Sheila Lukins, and Sarah Lee Chase.

Rocky Mountain Chocolate Chip Cookies-2-2

Rocky Mountain Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Chewy, moist, chocolate chip cookie perfection.
Serves: 50 cookies
Ingredients
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 Tbsp. milk
  • 2 tsp. vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 cups Old Fashioned Quaker Oats
  • 12 - 14 ounces semisweet chocolate chips
  • 1 cup coarsely chopped pecans
Instructions
  1. Cream the butter and both sugars in a large mixer bowl until light and fluffy.
  2. Add the eggs, milk and vanilla and beat until blended.
  3. Sift the flour, baking powder, baking soda and salt together and add to the butter mixture. Stir just until blended.
  4. Stir in the oats, chocolate and pecans
  5. Refrigerate the dough covered for at least 1 hour (I refrigerate it overnight).
  6. Preheat oven to 350 degrees F. Grease cookie sheets.
  7. Shape the dough into balls slightly smaller than a ping pong ball. Note: if you have warm hands like me, it helps to wear disposable gloves at this stage so you don't end up with dough all over your hands. Of course, then you have less of an excuse to lick your fingers. Refrigerate another 30 mins.
  8. Place 2 inches apart on the prepared baking sheets (I fit 12 on standard cookie sheet). If they refuse to stay in place, flatten just enough that they don't roll around on the sheet. Preferably do not flatten at all, for a thicker cookie.
  9. If you have more dough than you have room on your cookies sheets, put the remaining dough balls back in the fridge until ready to bake.
  10. Bake until just the edges are slightly browned, 8 to 10 minutes. They will look slightly underdone.
  11. Remove from the oven and let cool on the sheets for 5 minutes. Remove to wire racks to cool completely.
Notes
Cookies freeze very nicely. Just keep in a sealed container in the freezer for up to three months. Cookies can be eaten frozen (Ross's preference), or defrost at room temperature for 20 minutes (Liz's preference).

Recipe adapted from The Silver Palate Good Times Cookbook, by Julee Rosso, Sheila Lukins, and Sarah Lee Chase.

Rocky Mountain Chocolate Chip Cookies

6 Comments on Rocky Mountain Chocolate Chip Cookies

    • Hi Mike, haven’t tried it, but I like the way you think! It would make for a sweeter cookie, so if that’s your thing, go for it. Or maybe try a mix of white chocolate and semisweet chips?

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