some might say that these are their perfect cookie. well, my friend miss brooke did say that. she loves oatmeal, but not spice and chocolate, but not chips. the rest was fair game. these cookies are made with cocoa, oatmeal, toffee bits and walnuts. they are pleasently chewy, yet crisp on the edges with crunchy little bits throughout. perfect for a lunch bag. i don’t like oatmeal raisin cookies only because i have a (some say unfair) bias toward raisins. i just am not a fan, but i do love oatmeal in my cookies so i thought i would come up with my own version. i brought half of the batch to work and they were gone by noon. i don’t even arrive until 10. i think people just really like cookies.
next time i am going to try to up the cocoa, use whole wheat flour and swap the walnuts for hazelnuts. i really liked my first attempt at this cookie and i am thinking it is a nice varietal of the oatmeal cookie classic.
cocoa oatmeal cookies with toffee and walnuts
this recipe is adapted from an oatmeal raisin cookie from martha stewart. i switched out and added a few ingredients. i also pulsed the oatmeal in the food processor for a bit so that some of it was finely ground and there were still some larger pieces.
3 cups old-fashioned rolled oats (pulsed in food processor or not)
1 1/4 cups all-purpose flour
1/4 cup plus 2 tbsp cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup toffee bits
1 cup chopped walnuts
preheat oven to 350 F.
whisk together oatmeal, flour, cocoa, baking soda, baking powder and salt. in the bowl of stand mixer cream butter and sugars until pale and fluffy (5 mins) and add eggs and vanilla until just combined. add oat mixture and mix until just combined. stir in walnuts and toffee.
scoop onto a parchement lined baking sheet. bake, time will vary depending on size. i used a cookie scoop and baked for 12 minutes. martha’s recipe calls for an ice cream scoop (1 1/2 inches) and bake time of 14 minutes. let cookies cool on sheet for five minutes and transfer to wire racks to cool completely.
CECIL
They look good!! And I completely love how you just sit these cookies on the rim of glass.
Aran
it’s cookie season again… i only like cookies right before the holidays start. does that make sense? i will take a glass of milk please!
Tartelette
I have not been in the mood for cookies lately but these would change my mind!! Lovely!
bakingforthecure
Looks like a simple and tasty recipe, well done! 🙂
Bonbon Oiseau
mmmmmmmmmmmmmmmmm…these look so good. and nice styling sister, especially the last photo!