Oatmeal Cocoa Nib Cookies
Even though we declared that it’s Passover/Easter recipe month here at S&S, since both holidays have come and gone, it seems reasonable that I can instead just post whatever I want to. I’m therefore using the opportunity to once again delve in to my love of leavened foods and instead share one of my favorite cookies recipes.
I found this recipe a few years back, after we had returned from a tour of a local chocolate factory, where – in a fit of enthusiasm (and sugar, they have lots of free samples) – I went a little nutty with the purchases in the gift shop. Among other things, I came home with a box of cocoa nibs and had no idea what to do with them. I did some research, found Oatmeal Cocoa Nib Cookies, and it’s stayed in our rotation ever since. This recipe is from a lovely blog, Butter Me Up Brooklyn, that no longer posts – which makes me a bit sad, I really like her recipes.
There’s many things to love about these cookies – namely the toothiness of the oatmeal, the chewy texture of the cookies, and the satisfying crunch of the nib – also – they are crazy quick and easy to bake. Start to finish (including washing the dishes!) these cookies can be done in less than 25 minutes.
I stick to her recipe entirely, I use her weighted measurements so that I don’t have to get any measuring cups or spoons dirty. Also, I measure all the dry ingredients in one bowl, and once the butter, sugar, eggs, etc. are beaten together, I pour in the dry ingredients all at once – a few spins of the Kitchen Aid and it’s good to go. Mine bake for exactly 9 minutes.
Oatmeal Cocoa Nib Cookies
Makes about 2 dozen cookies
1 stick (8 tablespoons or 113 grams) butter, room temperature
1/2 cup (100 grams) brown sugar
1/2 cup (112 grams) sugar
1/2 teaspoon (2.5 ml) vanilla
1 cup (125 grams) flour
1 cup (140 grams) old-fashioned rolled oats
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) salt
1 cup (120 grams) cocoa nibs
Preheat oven to 375 and line a baking sheet with parchment. In a large bowl cream together butter and sugars until light and fluffy. Add egg and vanilla and mix until combined. In a medium bowl whisk together flour, oats, baking soda, baking powder, salt and cocoa nibs. Add the dry ingredients to the butter mixture in several additions until the flour is incorporated. Portion out dough using a small scoop and place on the prepared sheet about 2 inches apart. Bake for 8 minutes or until the edges are just slightly browned. Transfer to a rack to let cool completely.
April 23, 2017
This entry was posted in baking, cookies, quick and easy and tagged cocoa nib, cookies, dessert, oatmeal.
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