There are few things that excite me the same way that a really good oatmeal cookie can. For me, the perfect oatmeal cookie is chewy and has chocolate chips in it. So when I saw that the author of the 101 Cookbooks blog posted this recipe for Oatmeal Chocolate Chip Cookies, I was pretty excited. So much so, that I felt the urge to go home and make the cookes that night. (Which does not happen very often in my world - recipes have a tendency to linger in the "to do" stack before they come into fruition).
As I read through the recipe, I saw that she didn't claim that this was a chewy cookie (although, it was suggested that you could bake less time to get a chewier texture). Now, I have a gad-zillion and one oatmeal cookie recipes. Most of them are good, but nothing to write home about. This one caught my interest for one main reason - it was made with whole wheat flour and wheat germ in addition to the requisite oatmeal. What a neat idea - to sneak more fiber into a snack.
So the girl and I braved the heat of the kitchen on a sweltery (is that a word?) July evening and tested the recipe. Verdict? Good, but probably not the best OCCC I have ever made. Would I make again? Prob'bly. I think chilling the dough before baking and cutting back on the baking time would get them closer to the chewy texture I like (I did already cut a minute off the recommended time). They definitely rated high for having such a large fiber content. And, HELLOOOO... they are oatmeal.
I won't post the recipe, since I pretty much followed it as written - except I used up some leftover bags of mini-chips and chocolate chunks in lieu of the chocolate bar (link to recipe is above in first paragraph).