Chocolate-Malted Oatmeal Cookies with Hazelnuts & Sea Salt

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Happy Thanksgiving-Eve!!

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.

[recipe]

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Chocolate-Malted Oatmeal Cookies with Hazelnuts & Sea Salt

Adapted from Homemade Decadence by Joy Wilson

The original recipe calls for salted peanuts and milk chocolate chips. I subbed in dark chocolate chips, toasted hazelnuts, and sea salt sprinkles instead.

Makes about 36 cookies.

2 1/2 cups old-fashioned oats

2 cups all-purpose flour

3/4 cup malted milk powder

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup, 2 sticks, unsalted butter, at room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1/4 cup whole milk

1 tablespoon pure vanilla extract

1 1/2 cups chocolate chips

1 1/2 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 low and 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. [/recipe]

Candied Ginger Oatmeal Chocolate Chip Cookies

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I firmly believe that one cannot have too many chocolate chip cookie recipes. I mean, a different one for every week of the year sounds about right. Everyone likes a different cookie, so why not try ‘em all?

These cookies combine my all-time favorite cookie combination: ginger and chocolate! You can see the evidence here and here. The oatmeal brings texture, while the ginger is a sweet-chewy-spicy wonder, and the chocolate lends smooth richness. I made these cookies before I left for my trip out west…a girls gotta bring treats for the frens and fam, right? They were a hit and surprise to everyone I handed them out to…unsuspecting tasters thought they were getting a simple chocolate-chip-studded oatmeal cookie but were pleasantly surprised by the spicy nubbins of the ginger. I love when that happens!

So if you’re a chocolate chip cookie fanatic, like me, and love the spiced allure of ginger, give these cookies a whirl…they will not disappoint. [recipe]

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Candied Ginger Oatmeal Chocolate Chip Cookies

I used candied ginger chips in this recipe since I had some on hand. You can totally use the chunks of candied ginger, chopped up…I have used both in various recipes with great results. I like Ginger People brand. These cookies keep well stored in an airtight container for several days. 

2 cups all purpose flour

1 1/2 cup rolled oats

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

2 sticks (8 ounces) unsalted butter, softened

1 cup brown sugar

1 cup cane sugar (or granulated)

2 eggs

1 teaspoon vanilla

1/2 cup chopped, candied ginger

1/2 cup chocolate chips

Preheat your oven to 350˚F. Line 2 baking sheets with parchment or silicone liners.

In a bowl whisk together the flour, oats, baking powder, salt, and spices.

In the bowl of a mixer, beat the butter until creamy and smooth. Beat in the sugar until it becomes pale in color, about 3 minutes. Beat in the eggs one at a time, scraping the bowl well between each. Beat in the vanilla. Add the dry ingredients and mix on low until just combined. Fold in the candied ginger and chocolate chips.

Scoop balls of the dough (I like to use a levered cookie scoop) onto the cookie sheets, spacing a few inches apart as these cookies will spread a bit. Bake cookies one sheet at a time in the center of the oven for 11-13 minutes or until the bottoms begin to turn golden brown. Remove from the oven and cool slightly before placing cookies onto a cooling rack. Repeat with remaining dough. [/recipe]

Oatmeal Brownies

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If you were married to me, like Sean, then you would know that one of the hazards of being my bed-mate is that I basically sleep like a hibernating bear-wolf and don’t take well to being disturbed. He tells me that sometimes it’s like trying to hug an angry baby, who swears at you. All punching arms and vitriol.

It’s not the cutest, but I seriously am not even aware of it…because I’M ASLEEP. Jeez, let a girl slumber, ya know?

 

Anyway, even though my R.E.M cycle is, obviously, super important to my unconsicous mind, I still feel a touch guilty at times, especially if I learn that one of my sleeping-wild-animal-angry-baby-punches actually makes contact. I don’t want to be a sleep-fighter, ya know? Not that Sean ever holds it against me — he thinks it hilarious, actually — but I still find it necessary to treat him and brownies are always a win with that guy.

These brownies are made with oat flour, buzzed up to a coarse meal in the food processor. They have the littlest bit of chew from the tiny nibs of oat throughout, with an intense chocolate flavor. I’m kind of in love with these brownies, they aren’t messing around when it comes to deep, dark, chocolatey goodness. I added some cinnamon and cayenne for some warmth and because I love spice and chocolate together. The brownies are a little bit crumbly, I suspect from lack of gluten, but I really think it lets their fudge-y nature shine. Not only are these brownies a chocolate dream, they can be certifiably gluten-free with a little attention to the ingredients. Just make sure your oats, chocolate, and cocoa powder were not processed in a plant with wheat/gluten products (i.e. read that label!).

[recipe]

Print Recipe

Oatmeal Brownies

Adapted from Sprouted Kitchen and Alice Medrich’s Best Cocoa Brownies

I made my own oat flour by simply processing it in a food processor. My flour was fairly coarse, which was fine with Sean and I, as we liked the chewy bits throughout the brownies. Process yours finely, or purchase it already milled from the store, if you prefer. I used 1/2 maple syrup and 1/2 sugar to sweeten this recipe, you can use all sugar if you want (brown or white). If you make sure to use oats that are guaranteed gluten-free (as well as cocoa and chocolate) these brownies are gluten-free friendly. Hurray! 

8 Tablespoons unsalted butter

4 ounces bittersweet chocolate

1/2 cup brown sugar

1/2 cup maple syrup

1/2 cup cocoa powder

1/4 teaspoon cinnamon

1/8 teaspoon cayenne

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 eggs

1/2 cup oat flour

Preheat your oven to 325˚F. Line an 8×8 inch baking sheet with parchment, leaving an inch or 2 overhang on 2 sides, and grease both the pan and parchment well. Set aside.

In a pan on low heat melt the butter and chocolate, stirring so as not to burn, until smooth and melted. Scrape into a bowl and whisk in the sugar, maple syrup, cocoa, cinnamon, cayenne, salt, and vanilla, until combined completely. Beat in the eggs, 1 at a time, until combined well. Fold in the oat flour and let the batter rest a few minutes so the oats absorb some of the liquid and begin to soften. Spread the batter into the prepared pan and bake in the center of the oven for about 25 minutes or until a toothpick inserted in the center of the brownie comes out with a few sticky crumbs. Remove from the oven and cool on a rack before cutting. Can be stored in an airtight container at room temperature for a few days. [/recipe]