After-school specials from Midwest Made: Big, Bold Baking from the Heartland (page 112) by Shauna Sever

  • dark chocolate chips
  • ground cinnamon
  • old-fashioned oats
  • eggs
  • all-purpose flour
  • butter
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on April 12, 2021

    Yeah... I am not sold on these. I like the premise but these are a bit cloyingly sweet for me and I added the salt.

  • Pewins on December 26, 2020

    OK... not great. Better the next day

  • potatooryam on November 15, 2020

    I had initially flipped right by this recipe but was inspired to make them by the great reviews, so glad I did! Not any more work than a basic chocolate chip cookie recipe but the oats and cinnamon sugar really took these to another level. Will definitely make again, will try adding walnuts.

  • AngelNewsi on July 05, 2020

    Holy moly, are these good! They are definitely going on the favorites list. I went for semisweet chocolate as opposed to bittersweet and used discs instead of chips. The discs were by accident, but ended up working out beautifully!

  • stef on March 07, 2020

    It really is a meeting of oatmeal/chocolate chip/snickerdoodle cookies. Crunchy on the outside, chewy on the inside. Nice slight aftertaste of salt. I used a cookie scoop that was 1 1 /2 tablespoons and got 55 cookies. Sure hope they freeze well. Plenty of coating sugar left.

  • Lepa on February 03, 2020

    We absolutely loved these cookies! They were so delicious. The balance of sweet and salty flavors was perfect. I think my cookies were too large and they took twenty minutes to bake but the resulting cookies were fantastic.

  • anya_sf on January 09, 2020

    What a great cross between chocolate chip, oatmeal, and snickerdoodle cookies. My cookies must have been slightly large, as I only got 34. In my oven, baking one sheet at a time, they needed 2-3 extra minutes to turn golden. The cookies were crispy around the edges and chewy in the middle. Yum.

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