Here is a classic oatmeal cookie… but studded with chopped milk chocolate.

Three time a year, Bissinger’s Chocolate, a St. Louis specialty chocolate factory (Bissingers.com), sells blocks of half-pound solid chocolate for half price.

One of those times is after Mother’s Day.  

So, I bought a block of milk chocolate…then I went back and bought a 60% bittersweet block and a 75% dark chocolate block…

When a few friends were in my apartment this past weekend, I chopped up some and served it on a cutting board to snack on. 

Normal, right? 

I also chopped some of the milk chocolate up and folded in a traditional chewy oatmeal cookie dough. 

This one is fun to share with friends this summer.

Milk Chocolate Oatmeal Cookies

• 1 ½ cups whole-wheat pastry flour
• ½ tsp. baking powder
• ½ tsp. salt
• 16 tablespoons unsalted butter (2 sticks), softened
• 1 cup packed light or dark brown sugar
• 1 cup granulated white sugar
• 2 large eggs
• 3 cups rolled oats (instant or old-fashioned work)
• 1 ½ cups chopped milk-chocolate

Directions:

- Preheat oven to 350 degrees.

- Whisk flour, baking soda, salt together in a medium bowl.

- In a mixer, beat butter on medium until creamy. Add in the sugars and beat until fluffy, about 3 minutes.

- Beat in eggs. Stir in the dry ingredients and oats until combined. Add in chocolate.

- Place tablespoons of dough on a baking sheet sprayed with nonstick spray. Bake for about 9-10 minutes or until edges are golden. Rotate sheets half-way through baking.

- Let cool 3-5 minutes on sheet then remove to wire rack.

A traditional oatmeal just got a whole lot sweeter.