Port Wine Chocolate Chip Oatmeal Cookies

So Januarywas National Oatmeal Month. I sorta ignore all those foodie days, weeks and months. They can either be inspirational or  drive one crazy when planning blog posts. Mostly I’m in the latter category.

I’m not a big oatmeal eater but add the word cookie after oatmeal and now you have my full attention.

It’s no secret here I love oatmeal cookies. I am constantly playing with the recipe and adding all kinds of flavor twists and turns.

Top Left: Tropical Oatmeal Cookies Top Right: Salt & Pepper Oatmeal Cookies
Bottom Left: Tangerine Sunflower Seed Oatmeal Cookies
Bottom Right: Flax Seed Date Oatmeal Cookies

So here is my latest twist. A little Port wine, a little chocolate. The port wine adds lovely flavor and the chocolate chips add richness. What could be bad? They have healthy oatmeal in them after all. Hahahahahahahaha.

Port Wine Chocolate Chip Oatmeal Cookies

For the port wine chocolate chip cookies:


  • 1/2 cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons port wine
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt 
  • 3 cups oats 
  • 1 cup semi sweet chocolate chips

  • Preheat oven to 350 degrees F
  • Line two baking sheets with parchment paper.
  • Whisk together flour, baking soda and salt and set aside.
  • Cream butter and sugars together in a mixer.
  • Add the eggs and mix thoroughly.
  • Beat in vanilla extract and port wine.
  • Add flour mixture.
  • Mix in the cup of semi sweet chocolate chips.
  • Using a tablespoon, form balls of dough and place on cookie sheets
  • Bake 8-10 minutes until the edges and tops are slightly brown (leave in a few minutes more if you like them less chewy)
  • Remove from oven and transfer to wire rack to cool completely.

For the port wine glaze:

  • 1 cup powdered sugar
  • 3 tablespoons port wine

  • Place the cookies on the rack over a baking sheet lined with parchment paper.
  • Whisk together the port wine and powdered sugar in a bowl. 
  • Adjust the consistency by adding more wine or powdered sugar. The glaze should flow evenly but not be too runny.
  • Fit a disposable pastry bay with a number 2 tip. Transfer the glaze to the pastry bag and decorate the cookies with the glaze using a zig zag motion.
  • Let glaze dry completely before serving cookies.

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    Lora Wiley-Lennartz

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