Give humdrum oatmeal cookies a hint of the exotic with pure milk chocolate and chai spices.

Give Your Oatmeal Cookies a Theo Chocolate Makeover

OK, yes, this blog is primarily about wine, but I am one who hates to be defined or labeled, so from time to time I might branch out (I am the rambling vine, after all) and go down a different path for fun. Gourmet cookie mavens, lean in, I’ve invented a diabolically delicious cookie!

While some may consider it a cardinal sin to corrupt as perfect a classic as the oatmeal raisin cookie, I appreciate a good, creative “remix”: it pays homage to the original in a way that enhances it, not completely changes it.

If you love Quaker oatmeal raisin cookies as much as I do, but prefer chocolate to raisins, and enjoy high quality fair trade organic chocolate and piquant spices, this cookie has your name written all over it. 🙂

Here is Quaker Oats’ (As an Amazon Associate, I earn from qualifying purchases) immortal “Vanishing Oatmeal Raisin Cookie” recipe, but with my substitution. Leave out the raisins and instead include small pieces of a broken up Chai Tea Milk Chocolate Bar.

In order to make this recipe, you must secure four Theo Chocolate Chai Tea bars (be sure to get at least one to eat straight).

The Rambling Vine’s Oatmeal Chocolate Chai Tea Cookies

2 sticks butter, softened (1 cup)
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla (preferably the gourmet kind from Mexico)
1.5 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
Dash of salt
3 c. Quaker oats (quick or old fashioned, uncooked)
1 c. Theo Chocolate Chai Tea bars, cut into small pieces

Heat oven to 350 degrees. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and chocolate; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8-10 minutes or until light golden brown. My cookies are usually larger than a literal tablespoonful, so 12-15 minutes might be more accurate.

Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Yields 4 dozen cookies.

How’d you like them?