Are you hosting or just contributing or, better yet, just kicking back and feasting? I’m not making a turkey. We aren’t hosting, so I’m just bringing mashed potatoes, dinner rolls, and a pie. I’m basically on carb-duty and I like it.
Anyways, you guys! Joy wrote another cookbook! Homemade Decadence is full of brunch things, sweet treats, pie-talk, and even some boozed up dranks. It’s pretty fantastic and so, so beautiful, too.
So far, I’ve made her Chocolate Pound Cake with Chips and Chocolate Glaze–I served it as dessert when we had Sean’s cousin and her husband over for a “thank-you-for-watching-our-baby-while-we-went-to-dinner-and-kept-my-crazy-in-check-with-multiple-texts-and-updates” dinner a few weeks ago. It was a hit, super chocolatey with a perfect, fine textured crumb.
And, obvs, I made these cookies. The recipe in the book calls for salted peanuts, but I didn’t have any, though I did have hazelnuts in my freezer and flaky salt in my pantry. So, that happened instead. These cookies are seriously SO GOOD. Like, we could not stop eating them. Usually, I like my chocolate chip cookies a little underdone, but I let these go an extra minute-ish so the edges got a little more brown. UGH. SO AMAZING. The edges come out just crisp, with a buttery-toffee bite and chewy cookie bellies. I’m pretty sure the malt powder and the hefty dose of vanilla is what makes these cookies so addictive. They are extra chewy from the oatmeal, plus there’s chunks of dark chocolate and crunchy hazelnuts throughout. Just make them, please.
Also, get this book, add it to your holiday gift list, it’s a keeper.
- Makes about 36 cookies.
- 2½ cups old-fashioned oats
- 2 cups all-purpose flour
- ¾ cup malted milk powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup, 2 sticks, unsalted butter, at room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup whole milk
- 1 tablespoon pure vanilla extract
- 1½ cups chocolate chips
- 1½ cups toasted hazelnuts, chopped
- flaky sea salt for the tops
- Line 2 baking sheets with parchment and place the oven racks in the upper and lower thirds of your oven. Preheat to 350ºF.
- In a large bowl whisk together the oats, flour, malt powder, baking powder, baking soda, and salt.
- In an electric mixer fitted with the paddle attachment, beat together the butter and the sugars until light and fluffy, about 3-4 minutes. Add the eggs one at a time, scraping the bowl after each addition. Reduce the speed to
medium lowand slowly add the milk and vanilla. Mix until well combined. Reduce speed to low and gradually add the oat mixture until just combined. Using a rubber spatula, fold in the chocolate chips and nuts.
- Scoop the cookie dough, about 2 tablespoons per cookie, onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Sprinkle each cookie with sea salt. Bake until they are just set and golden around the edges, about 12 minutes (I did about 14 minutes). Let cool on the baking sheet for about 5 minutes and then transfer to wire racks to cool completely. These cookies will keep in an airtight container at room temperature for up to 4 days.