Around these parts we don’t make cookies too often. I just don’t like the scoop and bake and scoop and bake routine. I prefer to make a vat or pan of something and then be done with it. So imagine my surprise when I found the perfect recipe for cookies–They make only one pan! They’re easy! No eggs! They’re chocolately! They’re interesting–with steel cut oatmeal in them. And they are so good that around here I was once led to exclaim in fake scottish accent (because of the oatmeal) –holy crapper, now that’s a fine cookie! Alas, the holy crapper cookie was born. They are SO good! I add a bit more oatmeal than prescribed typically–up to 4 Tbsp. steel cut oats.
Dark Chocolate Oatmeal Cookies
Makes 12. (I usually make them a bit smaller so maybe 16 or so).
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons steel-cut oats
1/4 cup semisweet chocolate chips
Oven to 350. Grease cookie sheet. Cream butter and sugar. Add vanilla. Add dry ingredients. Beat in mixer. Add in oats. Stir in chocolate chips. Dough is firm! Sometimes it just looks like crumbly bits, but if you press and mix the butter will start to make it ball up. I may have been known to add a Tbsp of water to speed things along. That’s probably not the best idea, but oh well. It still works! Shape dough into Tbsp sized balls (or smaller) and flatten with a sugar coated juice glass (wet glass bottom and press into plate of sugar). It really works best if you flatten them this way. Space about an inch apart. They don’t spread much. Bake about 14 minutes. Enjoy!
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