It’s Thanksgiving week and I should probably be posting pie recipes, but the recipe I really want to share is for these Mini Urban Legend Cookies. I’ve been making them a lot lately because Fuzz and I love them. We keep them in the freezer and try to resist the temptation of grabbing a handful every time it is opened.
I call these Mini Urban Legend Cookies because they are a scaled down and modified version of the recipe from the story where a lady gets billed $250 for a recipe she requested at a tea room. Made with ground oats, shredded milk chocolate bar, chocolate chips and pecans, the flavor and crunchy texture reminds me of Famous Amos cookies, though these are a bit smaller. And I like that they are smaller because there’s something satisfying about eating 5 mini cookies instead of 1 large. Silly, but true.
So here’s the recipe. It’s very easy, but you will need some sort of grinding apparatus for pulverizing the oats and a bit of patience. Shaping tiny marble size dough balls gets old pretty quickly, so sometimes I just bake up 24 or however many I can fit on a sheet and throw the rest of the dough back in the refrigerator. However, if you do make them all in one session that’s even better because these freeze quite wonderfully. I think freezing even improves the texture.
Mini Urban Legend Cookies
- 1 1/4 cup old fashioned oats
- 1 cup all-purpose flour 125 grams
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup salted butter room temperature (114 grams)**
- 1/2 cup granulated sugar 98 grams
- 1/2 cup packed light brown sugar 98 grams
- 1/2 teaspoon vanilla
- 1 large egg 50 grams
- 1 ounce milk chocolate grated**
- 1 cup semisweet or bittersweet chocolate chips
- 1/4 cup finely chopped and toasted pecans
- Preheat oven to 300 degrees F. or skip this step if you plan on chilling the dough.
- Grind the oats into a fine powder in a mini coffee grinder, food processor or blender. You should have about 1 scant cup once ground. Mix the ground oats with the flour, baking soda, baking powder and salt; set aside.
- With an electric mixer, beat the butter and both sugars until light and creamy. Beat in the vanilla and the egg, then with a heavy duty scraper, stir in the flour mixture. Add the shredded milk chocolate and chocolate chips.
- To make tiny cookies, scoop the dough up by ½ teaspoons and shape into marble size balls. There should only be 2 to 4 chips (depending on the size of your chips) per cookie. Arrange the small balls of dough on a foil lined baking sheet and bake at 300 degrees F. for about 18 minutes or until the cookies appear set and dry. Transfer to a baking rack and let cool completely. When the cookies are completely cool, put them in a freezer bag and store in the freezer.