Who doesn’t love a good cookie? I’m not talking about the regular chocolate chip cookies we make for our kids sans the nuts and other little goodies.
I mean a good adult cookie. I think I found one.
This cookie does have chocolate chips but it also has extra chocolate pulverized with the oatmeal to give it an extra special, rustic taste. The addition of espresso powder also gives this cookie a little edge.
This is a cookie you sit down to eat with your coffee and enjoy as a complete dessert. There will be no more buying cookies at the mall or bakery. This one will satisfy all your needs. I promise, promise, promise, promise.
So in honor of all elastic waistbands out there, let’s make it together shall we…
Here’s what you’ll need to get to the chocolate nirvana state: Oatmeal (Old-fashioned), chocolate, brown sugar, granulated sugar, unsalted butter, eggs, vanilla extract, all-purpose flour, salt, baking soda, espresso powder, baking powder, semi-sweet chocolate chips and walnuts.
Slightly pulverize 2-1/2 cups old-fashioned oatmeal in a food processor, just breaking it up. Add 8 ounces of chopped, semisweet, good chocolate to the oatmeal and grind until the oatmeal and chocolate are fully broken down. Set aside.
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 Tablespoon espresso powder and oatmeal/chocolate mixture.
Cream together, 1 cup unsalted butter, 1 cup brown sugar, 1 cup granulated sugar, 2 eggs and 2 teaspoons vanilla extract.
Add the dry ingredients to the wet ingredients and stir to combine. Stir in 2 cups semisweet chocolate chips and 1-1/2 cups chopped walnuts.
Lightly grease or line with parchment two baking sheets. I made 1/4 cup size dough balls in order to get a large cookie. You can also make a smaller cookie using a 1 Tablespoon cookie scoop. Leave enough room for the cookies to spread.
Place cookies in a 350 degree oven for 16 minutes if making a 1/4 cup sized cookie or 13 minutes if you made Tablespoon sized cookies. Do not overbake as they will become hard. Let sit for 2 minutes on the baking sheet before removing and place on a rack for cooling.
When they are ready, get out a fancy platter and give these cookies a prominent place on the counter.
Don’t you think you need one? Just look at all those chocolate crevasses.
And since it’s the first day of school we had to wrap some up to take to my kid’s new teachers as well as the ones who made last year so special!
adapted from King Arthur Flower Cookie Companion
2-1/2 cups old-fashioned oats, finely ground
8 ounces semisweet chocolate
1 cup unsalted butter
1 cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon espresso powder
2 cups semisweet chocolate chips
1-1/2 cups chopped walnuts
Pulverize the oats slightly in a food processor before adding chocolate. Add the chocolate and grind until oats and chocolate are finely ground. Set aside.
In another bowl add flour, salt, baking soda, baking powder, espresso powder and oat-chocolate mixture. Whisk together until combined. Cream together butter, sugars, eggs and vanilla. Add dry ingredients to wet ingredients and stir to combine. Stir in nuts and chocolate chips.
Lightly grease or line with parchment two baking sheets. To make large cookies use a 1/4 cup scoop to drop the dough on the baking sheets. For smaller cookies use a Tablespoon size cookie scoop.
Place cookies in a 350 degree oven for 16 minutes if making a larger cookie and 13 minutes if making a smaller cookie. Let sit on the baking sheet for two minutes after removing from the oven. Place on a rack to cool. Do not overbake or the cookies will be hard.