Oatmeal Chocolate Chip Cookie Tart

 
This falls into the category of an old family favorite that somehow never got blogged about.  It's a really irresistible dessert.  The irresistible part has something to do with the fact that it's a thick moist cookie filling inside a flaky crust.  I can't give you the scientific explanation as to why this is true, but  a cookie in a crust is way better than the sum of its parts.  It's a fact, and it's really really good.  

Because it's part oatmeal cookie, part chocolate chip cookie, part pie, part brownie, part blondie, AND it's got nuts, it pleases everyone.  It's a best of all worlds dessert---you should serve it at your next party. 

I used white whole wheat flour for both the crust and in the filling.  I like the color and little bit of extra flavor it gives.  You can substitute white flour if you want to.  This is a variation of the classic Tollhouse Cookie Pie that's been floating around for decades.


Oatmeal Chocolate Chip Cookie Tart
oven to 325

•  Into the bowl of a food processor or stand mixer cream together until fluffy:

1 1/2 sticks unsalted butter, at room temperature
1/2 cup sugar
1/2 cup packed brown sugar.

• Beat in, one at a time:

2 eggs 

• Add in:

1 tsp vanilla extract 

• Add in and process just until combined:

1/2 cup white whole wheat flour
1/2 cup old fashioned oats

• Turn off the processor and fold in:

1 cup chocolate chips
1 cup chopped pecans (or use walnuts)

• Spread the dough into a:
  

 9" unbaked tart shell* (see below)

• Bake for about 45 minutes until lightly browned and set.  A toothpick inserted in the center will come dryish (meaning no uncooked dough clinging to it, but it will be moist and there will be melted chocolate)  Better to under cook than to over cook this one.

*Whole Wheat Tart Shell      ---adapted from Martha Stewart
makes dough for two 9" tart shells

• Into the bowl of a food processor measure:

2 1/2 cups white whole wheat flour
1 tsp salt
1 tsp sugar 

•  Add in:

2 sticks cold unsalted butter, cut in pieces

• Pulse the machine until the butter is incorporated and the mixture is crumbly.  Slowly drizzle in:

  1/4 cup cold water, plus more if necessary

• Process just until the mixture comes together.
• Turn out onto a floured board and bring it together into one piece.
• Divide the dough into 2 flat disks.  Wrap and refrigerate or freeze the extra piece.
• Roll out your remaining dough and fit it into your tart pan.  Chill until ready to fill.

Wait---I know what you're thinking...

Now we can all die happy.