Irresistible Frog Commissary Oatmeal Chocolate Chip Cookies: The Ultimate Buttery, Chewy Recipe
Prepare to fall in love with one of the most beloved oatmeal cookie recipes of all time: the legendary Frog Commissary Oatmeal Chocolate Chip Cookies. This classic recipe delivers everything you could ever want in a cookie: a rich, buttery taste, perfectly crisp edges, and a wonderfully soft, chewy center. While our recipe features decadent chocolate chips, it’s incredibly versatile, and you could easily substitute them with sweet raisins for a different twist. No matter your preference, these cookies are guaranteed to become a cherished addition to your baking repertoire, offering a nostalgic taste that’s simply unforgettable.
The Enduring Legacy of the Frog Commissary
The intriguing name, Frog Commissary Oatmeal Chocolate Chip Cookies, isn’t just a whimsical title; it pays homage to a real culinary institution. These delightful cookies were once a signature item sold at The Frog Commissary, a celebrated restaurant located in Philadelphia. Established in 1973 by a visionary team including Steven Poses, Andrew L. Greenberg, Judy Wicks, and David Zaback, the restaurant quickly earned a reputation for its innovative menu and a steadfast commitment to using only the freshest, high-quality ingredients. The Frog Commissary wasn’t just a place to eat; it was a culinary landmark that influenced many, and its recipes, including this iconic oatmeal cookie, lived on.
Eventually, the restaurant shared its culinary secrets with the world through The Frog Commissary Cookbook. This cherished cookbook became the source of many beloved recipes, including the original formula for these incredible oatmeal cookies. It’s a testament to the restaurant’s quality and vision that a recipe originating from there continues to captivate bakers and cookie enthusiasts decades later. When you bake these cookies, you’re not just making a treat; you’re tapping into a piece of culinary history, bringing a legendary taste from a bygone era into your own home.
There’s truly not much more to say about these cookies other than urging you to try them yourself! Once you experience their rich flavor and perfect texture, you’ll understand why they’ve remained a favorite for so many years. They strike an ideal balance, satisfying your sweet tooth without being overly cloying, and their satisfying chewiness makes every bite a pleasure.
Mastering the Ingredients: Detailed Notes for Perfect Frog Commissary Oatmeal Cookies
Achieving the signature taste and texture of Frog Commissary Oatmeal Chocolate Chip Cookies starts with understanding each ingredient and its role. Here’s a breakdown to help you get the best results:
- Butter: The original Frog Commissary recipe calls for 2 sticks (8 oz) of unsalted butter. Butter is crucial for the rich, buttery flavor and contributes significantly to the cookie’s spread and tender texture. Using room temperature butter is key for proper creaming with the sugars, creating air pockets that lead to a lighter, fluffier dough. Some bakers prefer using half butter and half shortening. Shortening can result in a slightly chewier cookie that spreads less, but it will diminish the rich butter flavor. For an authentic taste, stick with all butter.
- Sugar: This recipe uses a combination of granulated sugar and light brown sugar, 200 grams each. Granulated sugar contributes to the crispy edges and overall structure, while light brown sugar adds moisture, chewiness, and a subtle caramel flavor. The molasses in brown sugar also aids in browning. Using the specified amounts ensures the perfect balance of sweetness and texture. Weighing your sugars (200g each) is more accurate than measuring by volume for consistent results.
- Eggs: Two large chicken eggs act as a binder, helping to hold the ingredients together, and contribute to the cookie’s structure and richness. They also add moisture and a slight leavening effect. While the original note playfully suggests other options, large chicken eggs are standard for consistency in baking.
- Milk: Two tablespoons of whole dairy milk add a touch of liquid and fat, contributing to the cookie’s tender crumb and moistness. The fat in whole milk enhances the richness and helps achieve the desired soft texture. Plant-based milks could substitute for the liquid, but you would lose the fat and tenderizing benefits that dairy milk provides. If using a plant milk, consider adding a very small amount of extra butter or a tablespoon of cream to compensate for the lost fat.
- Vanilla: Two teaspoons of vanilla extract are essential for enhancing the overall flavor profile of these cookies. Pure vanilla extract offers a deeper, more complex flavor, while imitation vanilla is a more budget-friendly option that still delivers a pleasant aroma. Don’t skip it, as it rounds out the sweetness and richness.
- Flour: This is a critical ingredient for texture. The recipe specifies 2 cups of unbleached all-purpose flour (270 to 280 grams). If you aim for flat cookies with crispy edges and chewy centers, precision here is vital. Weighing your flour is the most accurate method. If measuring by volume without a scale, make sure to properly aerate the flour by spooning it lightly into the measuring cup and leveling it off, rather than scooping directly from the bag, which can compact the flour and lead to an overly dense, cakey cookie. Too much flour will result in a dry, thick cookie that doesn’t spread enough.
- Baking Powder and Baking Soda: This recipe uses 1 teaspoon of both baking soda and baking powder. Baking soda reacts with the acidic brown sugar to help the cookies spread and brown beautifully, giving them that characteristic flat, chewy texture. Baking powder provides a slight lift, contributing to a softer crumb. Do not omit the baking soda if you want your cookies to be flat and chewy; it’s essential for the desired spread and browning.
- Salt: One teaspoon of salt (Morton brand kosher or table salt is mentioned) is vital for balancing the sweetness and enhancing all the other flavors in the cookie. Salt brings out the best in both the chocolate and the oats. If you are using Diamond Crystal Kosher salt, which is less dense than Morton’s or table salt, you will need to use approximately 1 ½ teaspoons to achieve the same level of salinity. Always adjust salt based on the type you are using.
- Oats: Two and a half cups of oats are the star ingredient. You can use either old-fashioned rolled oats or quick oats, or even a mix of the two. Old-fashioned oats provide a more substantial, chewier texture, while quick oats (not instant!) will integrate more smoothly into the dough, resulting in a slightly softer cookie. Avoid instant oats, as they are too finely processed and will absorb too much liquid, leading to a gummy texture.
- Chocolate Chips: Two cups (a standard 12-oz bag) of your favorite chocolate chips are called for. The choice here is entirely personal! I love using a mix of milk and dark chocolate chips for a more complex flavor profile, with the sweetness of milk chocolate complementing the slight bitterness of dark chocolate. Feel free to experiment with semi-sweet, white chocolate, butterscotch chips, or even chopped nuts for added texture and flavor.
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Recipe: Frog Commissary Oatmeal Chocolate Chip Cookies
Frog Commissary Oatmeal Chocolate Chip Cookies
Anna
Pin Recipe
10 minutes
12 minutes
22 minutes
Dessert
American
48
Cookies
Ingredients
-
2
sticks
unsalted butter, room temperature
8 oz unsalted butter, room temperature -
1
cup
granulated sugar
(200 grams) -
1
cup
light brown sugar
(200 grams) -
2
large
eggs -
2
tablespoons
milk -
2
teaspoons
vanilla -
2
cups
all-purpose flour, unbleached
(270 to 280 grams) -
1
teaspoon
baking soda -
1
teaspoon
baking powder -
1
teaspoon
salt -
2 ½
cups
oats
old fashioned or quick (not instant) -
2
cups
chocolate chips
12-oz.
Instructions
-
1. Prepare Your Oven: Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking from the moment your cookies go in. Prepare your baking sheets by lining them with parchment paper or silicone baking mats.
-
2. Cream Wet Ingredients: In a large mixing bowl, using an electric mixer, cream together the room temperature butter and both granulated and light brown sugars. Beat until the mixture is light, fluffy, and pale in color. This step incorporates air, which is essential for the cookies’ texture. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the milk and vanilla extract until just combined. Scrape down the sides of the bowl as needed to ensure all ingredients are well mixed.
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3. Combine Dry and Wet: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet sugar-butter mixture, stirring on low speed until just incorporated. Be careful not to overmix, as this can develop the gluten in the flour, leading to tough cookies. Finally, stir in the oats and chocolate chips until evenly distributed throughout the dough.
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4. Form and Bake: Drop rounded tablespoons of dough onto your prepared cookie sheets, aiming for approximately 1-inch rounds. Make sure to space them about 1 ½ inches apart to allow for proper spreading during baking.
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5. Bake to Perfection: Bake on the center rack of your preheated oven for 10-13 minutes. The cookies are ready when their edges are golden brown and their centers are still light golden and slightly soft. Baking time can vary based on your oven and cookie size, so keep a close eye on them.
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6. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for at least 1-2 minutes. This brief cooling period allows them to set up and prevents them from breaking. Then, carefully transfer them to a wire rack to cool completely. Enjoy these warm, buttery, and chewy delights with a glass of milk or your favorite hot beverage!
Tips for Baking the Best Frog Commissary Oatmeal Cookies
- Don’t Overmix: Overmixing the dough, especially after adding flour, develops gluten, which can lead to tough, dense cookies. Mix until just combined.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature. This allows them to cream together more effectively, creating an emulsified, airy base for your cookies.
- Chill the Dough (Optional but Recommended): For thicker, chewier cookies that spread less, consider chilling the dough for at least 30 minutes, or even overnight. This allows the flavors to meld and the butter to firm up.
- Measure Accurately: Especially for flour and sugars, using a kitchen scale for precise measurements (grams are provided!) will yield the most consistent and best results.
- Evenly Sized Cookies: Use a cookie scoop or tablespoon to ensure all your cookies are roughly the same size. This promotes even baking, so none are undercooked or overbaked.
- Parchment Paper or Silicone Mats: These are your best friends for preventing sticking and ensuring even baking and easy cleanup.
- Know Your Oven: Ovens can vary. It’s a good idea to monitor your cookies closely the first time you make them and adjust baking times as needed.
Delicious Variations to Explore
While the classic Frog Commissary Oatmeal Chocolate Chip Cookie is perfect as is, feel free to customize it to your taste:
- Oatmeal Raisin Cookies: As mentioned, simply swap the chocolate chips for an equal amount of plump raisins (or a mix of both!).
- Nutty Addition: Stir in ½ to 1 cup of chopped walnuts, pecans, or almonds for added crunch and flavor.
- White Chocolate & Cranberry: Replace chocolate chips with white chocolate chips and dried cranberries for a festive twist.
- Spiced Delight: Add ½ teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients for a warmer, spicier cookie.
- Toffee Bits: Mix in Heath bar bits or other toffee pieces for an extra layer of caramel-like flavor and texture.
Storing Your Homemade Cookies
These cookies are best enjoyed fresh, but they also store wonderfully:
- Baked Cookies: Store cooled cookies in an airtight container at room temperature for up to 3-5 days. For optimal freshness, place a slice of bread in the container to help keep them soft.
- Freezing Baked Cookies: Once completely cooled, place cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or airtight container for up to 3 months. Thaw at room temperature.
- Freezing Dough: Scoop dough balls onto a parchment-lined baking sheet and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag. When ready to bake, place frozen dough on a baking sheet and bake for a few extra minutes (14-17 minutes) until golden.
Frog Commissary, Oatmeal Chocolate Chip Cookies, Classic Cookies, Chewy Cookies
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Why These Cookies are a Must-Try
The Frog Commissary Oatmeal Chocolate Chip Cookies aren’t just another cookie recipe; they represent a perfect harmony of flavors and textures that has stood the test of time. The generous amount of butter ensures a rich, melt-in-your-mouth quality, while the combination of sugars creates that desirable soft, chewy center contrasted with delightfully crisp edges. The oats add a wholesome chewiness and hearty flavor, perfectly complemented by the bursts of chocolate. Whether you’re a seasoned baker or new to the kitchen, this recipe is straightforward and incredibly rewarding. It’s the ideal treat for family gatherings, a comforting snack, or simply to satisfy your sweet cravings. Experience the magic of a classic that continues to win hearts (and palates) with every delicious bite.