This recipe is adapted from one called The Figs Table, a book I mainly turn to for pizza and pasta recipes. The book also has a surprisingly great dessert section and includes one of my favorite recipes of all time — White Chocolate Challah pudding. When you have some time you should try it, but for now here’s a much easier recipe for some ground oats chocolate chip cookies.
I like these a lot. They have the perfect level of sweetness and light crisp edges with soft centers. They’re also packed with chunks of chocolate and nuts. The oats, which are completely pulverized, add depth and flavor, but aren’t really recognizable in the cookie.
Here’s a picture of them right out of the oven.
- 1 cup walnut or pecan pieces
- 20 tablespoons (285 grams) unsalted butter, room temperature
- 1 cup (200 grams) light brown sugar, packed
- 1/2 cup (96 grams) granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon juice or 2 teaspoons espresso powder dissolved in 1 tablespoon water
- 1 large egg
- 1 large egg yolk
- 2 cups all purpose flour
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) kosher salt (Morton brand, if using Diamond you'll need more)
- 1 cup (90 grams) rolled oats, pulverized in food processor (measure 1 cup before pulverizing)
- 3 cups any combination of semi-sweet, bitter sweet chocolate chunks (T.E. includes white chunks and milk chunks)
- Toast the nuts in a large skillet and let them cool completely.
- Using an electric mixer, cream the butter and both sugars; Beat in the vanilla, then beat in your choice of 1) lemon juice or 2) dissolved espresso. I used lemon juice. Add the egg and egg yolk and beat just until eggs are until blended into the batter.
- In a separate bowl, thoroughly stir together the flour, baking powder, baking soda and kosher salt. Add the flour mixture to the batter and mix just until well-blended. Add the oats to the batter and stir just until blended. Stir in the cooled chopped nuts and chocolate
- Chill the dough for at least an hour
- Preheat oven to 325 degrees F.
- Spoon large tablespoonfuls of dough 3 inches apart onto ungreased cookie sheet; bake one sheet at a time for 13-15 minutes or until cookies are brown around edges but still soft in the middle. Allow them to sit on the cookie sheet for 3 minutes, then transfer to a rack to cool.
- The yield is supposed to be 48 cookies, but I tend to make mine slightly larger and wind up with fewer.