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Seriously Simple: Oh, snap! These cookies have some bite.

By Diane Rossen Worthington, Tribune Content Agency on

I visited Tate's Bake Shop in Southampton, N.Y. a few years back, before it went nationwide with its bagged cookies in supermarkets. I remember thinking I bought the greatest chocolate chip cookie I had ever tasted, because they were buttery, crispy and, frankly, addictive.

I wanted to duplicate the texture and flavor, so I added some oatmeal for part of the flour while attempting to replicate the recipe. I also used a combination of brown and regular sugar, dark (60 percent bittersweet) chocolate chips and dried fruit to give these cookies a crisp, crunchy texture.

There are two schools of cookie eaters: Those that like them chewy and those that prefer crispy ones. I am of the crispy school. These oatmeal chocolate chip cookies can be either chewy or crispy, depending upon how you place them on the cookie sheet.

Rounds of cookie dough will produce thicker, chewier cookies, while flattened rounds of dough will spread into flat crisps studded with chocolate chips and dried fruit. What I love about these cookies is that you can snap them in half because they are so crispy. If you prefer larger cookies, drop golf-ball sized cookies onto baking sheets and bake a few minutes longer.

One of the keys to making superior cookies is to make up the dough a day and a half ahead, cover and refrigerate. This gives the baked cookie a richer, fuller flavor. Bring these to a school event, make for an afternoon tea sweet or a place this happy addition inside your cookie jar. Watch how fast they disappear.

Oatmeal Chocolate Chip and Dried Fruit Cookies


Makes about 5 dozen 2 1/2-inch cookies

1 cup (2 sticks) unsalted butter, at room temperature

1 cup brown sugar

1 cup granulated sugar


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