Friday, October 12, 2012

Chocolate Oatmeal Cookies

Not to be confused with Oatmeal Chocolate Chip Cookies. These are chocolatey, full of oats and absolutely delicious. They are really easy to make, quick, and freeze great. They don't lose their soft texture and thaw beautifully in just moments. they also aren't too rich, so are great in the afternoon with a cup of tea or coffee. They also travel really well, so if you want to bring someone treats, they are a great choice. I'd highly recommend giving them a shot.

Chocolate Oatmeal Cookies
from Maida Heatter's Book of Great Chocolate Desserts
2/3 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup plus 1 tablespoon unsweetened cocoa powder
5 1/3 tablespoons (1/3 cup) unsalted butter
1 1/2 teaspoons vanilla extract
1 1/4 cups granulated sugar
1 egg
1/3 cup milk
2 1/2 quick-cooking oats (not instant or old-fashioned)

Start by mixing together the flour, baking powder, salt and cocoa in a small bowl.
In a large bowl, cream the butter. Then add the vanilla and sugar and mix again. Add the egg and mix one more time.
Add half of the flour mixture, mix, then half of the milk and mix again. Repeat until all of the flour and milk are added.
Add the oats and stir until incorporated, but don't over mix.
Using a tablespoon measuring spoon or a cookie dough scoop, ball the dough. Leave plenty of room in between the cookies because they spread.
Bake for about 22-24 minutes at 350 or until mostly firm. The center will still appear a little shiny, but you can tell if it's done by gentle touching the center. If it feels pretty firm, the cookies are done. If it collapses, they need a few more minutes. Let cool for a minute or two on the sheet, then transfer to cooling racks.

Enjoy immediately, or you can freeze in an airtight container!

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