Wednesday, August 24, 2011

Chocolate Oatmeal Cookies

A co-worker gave me a rug to use and to thank her, I baked her these chocolate oatmeal cookies. The recipe came out of an ATK special magazine for holiday cookies.

They were a big hit. Yay!

Chocolate Oatmeal Cookies
adapted from the America's Test Kitchen Holiday Cookies magazine

1 3/4 cups old-fashioned oats*
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup light brown sugar*
1 large egg, room temperature
1 teaspoon vanilla extract
3 ounces milk chocolate, melted and cooled
1 cup semi-sweet chocolate chips
1 cup pecans or walnuts, chopped*

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Process one cup oats in food processor until finely ground, about 30 seconds. Transfer to bowl and stir in flour, baking powder, baking soda, and salt.

With electric mixer on medium-high speed, beat butter and brown sugar until smooth, about one minute. Add egg and vanilla and beat until light and fluffy. Add melted chocolate and beat until combined. Reduce speed to low and add flour mixture, mixing until just incorporated. Add remaining oats, chocolate chips, and nuts.

Roll two tablespoons of dough into balls and space two inches apart on baking sheets. Bake about 14 to 18 minutes, switching and rotating sheets halfway through baking. Cool five minutes, then transfer to wire rack to cool completely.

*I used quick-cooking oats, dark brown sugar, and walnuts.

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