No AP? No Problem! Oatmeal Cookies

First things first–are ya’ll picking up on some of the amazing daily or weekly live Instagrams from some remarkable chefs?  I’m sure there are a ton out there, but a couple of my favorites are Christina Tosi’s Baking Club and David Lebovitz’s L’Huere d’Apero (cocktail hour).  Follow each of them on Instagram to play along at home.

On to this week’s post.

No TP and No AP?  All I can think is that people are all over the country are doing some kind of bizarre papier mache project.  I mean seriously.

As a practice, I don’t keep a huge supply of AP flour on hand.  It isn’t super duper shelf-stable and it takes up a lot of space.  I generally like to freeze my specialty flours to help keep them fresh, but AP I just buy as I go.  And that’s why I only have 10 lbs on hand (sounds like a lot…it’s only two small bags) (also, I had this before we went on lock down so it isn’t like I’ve been able to find any either).

While I’m not hoarding AP, I am rationing it.

You know what I do have?  A giant container of old fashioned oats.  So I set about finding a cookie recipe that uses only oats.  My strategy was two-fold.  The first is obvious: save the AP (save the AP save the world?).  The second is that I wanted to have a treat around that I wouldn’t eat.  Oatmeal cookies aren’t my favorite, but TD likes them.

I like this recipe because it calls for making oat flour in addition to using whole oats (whole oats need a binder like peanut butter or flour or egg to help keep it all together…kind of like me).  Since hauling out the food processor can be a chore, I made three times the amount and stored the leftovers in a freezer bag in the fridge for next time.

The oatmeal base is a great tableau for any add-ins you have on  hand.  The cookies themselves aren’t too sweet so you can get crazy with the goodies.  I used chocolate chips and dried tart cherries (per TD request…and because I didn’t have any raisins), but I think they’d be great with coconut, pretzels, M&Ms, other kinds of chocolate chips–whatever sounds good.

No AP Oatmeal Cookies

Adapted slightly from Trevor and Jennifer at Show Me the Yummy


  • 1 1/4 C ground old fashioned oats (2 C old fashioned oats ground in food processor)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg (if this is your thing…omit if not)
  •  1/2 tsp baking soda
  • 1/2 tsp kosher or coarse sea salt
  • 1/2 C (4 ounces) unsalted butter at room temp
  • 3/4 C dark or golden brown sugar
  • 1/2 TBS vanilla extract
  • 1 large egg, room temp
  • 1 1/2 C old fashioned oats
  • 1/2 C chocolate chips
  • 1/2 C your choice dried fruits, nuts or other add-ins


  1. Preheat oven to 350 degrees and line baking sheets with parchment (I got 26 cookies out of this using a 2 TBS scooper that I divided between 4 sheets).
  2. In a medium bowl, whisk together ground oats, salt, cinnamon, nutmeg (if using) and baking soda.  Set aside.
  3. Using a stand or hand mixer, cream butter and brown sugar until light and fluffy (2-3 minutes).
  4. Beat-in egg and vanilla, another 2 minutes.
  5. By hand, fold-in ground oat mixture.
  6. Gently fold-in whole oats, chocolate chips and other add-ins.
  7. Portion-out dough (I used a 2 TBS scoop).  Cookies will spread so accommodate for size when placing on cookie sheets.
  8. Bake for 10-15 minutes depending on dough size, rotating sheets halfway through.
  9. Remove from oven and allow cookies to sit for at least 5-10 minutes.  Allow to cool completely on wire rack.


Warning: these may cause marital…conflict

Here’s how it went down.

Committees are a necessity of working in higher education.  It’s how we roll.  There are weeks when I spend more time in committee meetings than in my office.  I know the same is true for my colleagues.  So, for the committees I chair, I try to bring something good to eat when we meet.  Most of my committees are small; a dozen cookies or a loaf cake more than do the job.  But, if everyone shows up, the committee I chair the first Wednesday of every month can be a beast.  A handful of cookies would only agitate them.

So, it was with good intent that I set out to make some chocolate chip oatmeal cookies to go alongside another treat for March’s meeting.

When the cookies were done, I set aside exactly the number I needed for my meeting and gave TD the rest.  To be clear, I handed over at least a dozen and a half of these guys.

The bag of cookies was never seen again.

The evening before my meeting, I set out the cookies and cake I’d made so that I’d remember to grab them on the way to work.  When I got up, only a handful remained.  I stood there for at least two minutes trying wish the cookies back into existence.  There wasn’t time to make another batch and I was kind of irritated that someone who didn’t make the cookies and didn’t need them for a meeting had decided to eat them (and we aren’t talking about the Kitchen Gods).

The reply when asked about the missing cookies: “But I was hungry.”

To this I asked, “What about the bag of cookies I gave you?”

“They’re gone.”

“But that was two days ago.”

“So?  They were my cookies.”

“You knew these were for a meeting”

“But I was hungry.”

The good news is that this must be a pretty decent oatmeal cookie recipe.

The bad news?  If you are TD, revenge will be mine when you least expect it.  Sleep with one eye open my friend.

Great minds think alike.  While the recipe below is totally respectable, if you are looking for an oatmeal cookie recipe that’s a little more exotic, try out Ann’s Cranberry Chocolate Chip Oatmeal Cookies. The addition of wheat germ is genius I tell you.


adapted from Bouchon Bakery, Thomas Keller & Sebastien Rouxel


  • 1 C + 1 1 /2 TBS (153 g) all purpose flour
  • 1/2 tsp (2.3 g) baking soda
  • 3/8 tsp (1 g) ground cinnamon
  • 1/2 C + 3 1/2 TBS (138 g) granulated sugar
  • 1/4 C + 1 1/2 TBS (75 g) lightly packed dark brown sugar
  • 7 1/2 ounces (212 g) unsalted butter at room temp.
  • 1 egg (52 g)
  • 1 3/4 C (134 g) old fashioned oats
  • 2 C chocolate chips
  • 1 C coarsely chopped pecans (optional)

Note: the original recipe makes 6 very large cookies using a #10 (2 1/2 inch) ice cream scoop.  I needed more than 6 cookies (though, that’s what I ended up with) and so used  a 3/4 inch scoop to yield about 3 1/2 dozen cookies.


  1. Sift flour, baking soda and cinnamon together into a medium bowl.  Set aside.
  2. Add butter to the bowl of a standing mixer fitted with a paddle attachment and cream the butter on medium speed until it is the consistency of mayonnaise and holds a peak when the paddle is lifted.
  3. Add the sugars and mix for 3-4 minutes until fluffy, scraping down the bowl as needed.
  4. Add the eggs and mix on low for 15-30 seconds until just combined.  It’s okay if the mixture looks broken.
  5. Add the dry ingredients in two batches, mixing on low for 15-30 seconds after each.  Scrape the bottom of the bowl to incorporated all ingredients.
  6. Add the oats, chocolate chips and pecans and incorporated by hand.
  7. Refrigerate dough for 30 minutes.
  8. Preheat oven to 325 degrees and position racks in the upper and lower thirds of the oven.
  9. Scoop cookies to desired size and place on parchment-lined half sheets leaving at least 2 inches in between cookies.
  10. Bake until golden brown–14-16 minutes rotating sheets halfway through.  Remove from oven and let sit in pans for 5 to 10 minutes then transfer cookies to cooling rack to cool completely.