Chocolate Chip Cookies With a Twist!

No really, you twist these puppies together:

Aren’t they pretty??  I discovered them over at Bake or Break! and knew they had to be mine.  My Mom used to make chocolate chip oatmeal cookies, which she called Cowboy Cookies.  And on a side note, can I just tell you that my brother of all people has become the Cowboy Cookie Baker Extraordinaire?  He totally has.  His are even better than Mom’s.  I don’t know what he does different (he says nothing) but if you’re looking for a Cowboy Cookie, he’s the guy to talk to:

Yep, he’s a Marine.  And married.  And not prone to giving away  his baking secrets.  Sorry, ladies.

Anyway, back to the cookies – these are basically chocolate chip oatmeal cookies with the batter divided.  To one half, you add 1/2 cup cocoa powder, then twist the two doughs together to make pretty, delicious cookies.

I use the term “twist” lightly.  You have to smoosh, squish AND twist the dough together.  Whatever.  (Oh, and I totally hear you judging my poor, pitiful cookie sheet.  It’s been used and abused folks, there’s no denying it.)

I basically followed Jennifer‘s recipe exactly as follows, except I have no patience and did not refrigerate the dough for 2 hours.  I just popped it in the freezer for about 10 minutes.  It worked for me!  I also think that walnuts would have made these really over-the-top yummy, but Dave doesn’t like nuts in his cookies, so didn’t throw them in.  But if you’re so inclined, do!  And let me know that I was right about them throwing it over the top, eh?

Black N White Oatmeal Chocolate Chip Cookies

Ingredients:

• 1 pound (4 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 1 cup firmly packed brown sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 4 & 1/4 cups all-purpose flour, divided into 4 cups and 1/4 cup
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup cocoa
• 2 cups quick or old-fashioned oats, divided into 1 cup and 1 cup
• 2 cups semi-sweet chocolate chips, divided into 1 cup and 1 cup

Directions:

Combine 4 cups flour, baking soda, and salt. In a separate bowl, beat butter, granulated sugar, and brown sugar until creamy. Add eggs and vanilla, mixing well. Add flour mixture and mix well.

Divide dough in half. To one half, add cocoa and mix. To the other half, add 1/4 cup flour and mix. Stir into each dough 1 cup oats and 1 cup chocolate chips. Cover and refrigerate for 2 hours.

Preheat oven to 375°. Combine 1 tablespoon of each dough, twisting together to make one cookie. Place 2 inches apart on ungreased baking sheets. If dough becomes too warm, refrigerate for a few minutes then resume forming cookies.

Bake about 10 minutes or until lighter dough is golden brown. Cool on sheets for 2 minutes. Then, remove cookies to wire racks to cool completely.

Makes about 4 dozen large cookies.  For real.  I shoulda halved the recipe for me and David, but that’s OK because my brother invited us over to his place tonight for steaks (YES!), so I’m gonna wrap most of, some of, a few of these guys up and take them over to my brother’s house for dessert.  We’ll see what the Cowboy King has to say about The Twist!

Cheesily,

Becki

P.S. – I did end up taking all of the cookies to my brother’s, and they were ALL eaten.  So I’d say these are a definite win!  Except Dave is not pleased that his cookies are all gone.  So it looks like I may be going for round 2 this weekend.  Oh, and my brother?  Totally made FILETS for all of us.  Thanks, WD!

Tagged as: chocolate chip cookies, marbled cookies, oatmeal cookies