Recipe: Double Chocolate Oatmeal Sea Salt Cookies
Monday, September 12, 2011
If you follow me on facebook, you know how much I love Catherine over at Weelicious. It’s not just because of all the great recipes she posts, but also because she’s so accessible. If you have a question about a recipe or if you’d like to substitute an ingredient, she’s very good about posting a response so that you’re never left hanging. It makes it a little less intimidating to take on new recipes.
Recently I was on a quest for a good chocolate oatmeal cookie recipe. It all started when she posted a really yummy recipe for Banana Oatmeal Chocolate Chip Cookies. My 4yo LOVES chocolate, so I thought this would be a great way to get some more whole grains into him and maybe entice him to eat breakfast more often. Well, that little stinker just picked all the chocolate chips out and left the oatmeal crumbs behind.
So, I headed to the Weelicious facebook page, told her what happened and asked if she had any ideas for a completely chocolate oatmeal cookie. She replied that night with a link to her Oatmeal Chocolate Chip Sea Salt Cookies with a suggestion to replace 1/4 or 1/3 cup of the flour with cocoa powder. I was set.
In addition to adding cocoa, I decided to replace the white flour with whole wheat and set out to make two batches. The first batch I reduced the flour by ¼ cup, replacing it with cocoa powder. They were a perfect balance of oatmeal and chocolate, which made for a nice breakfast cookie or mid-day snack. The cookies were really good, without being addictive…which can be a benefit if you’re like me and lack self control. I kept a few at the house and sent the rest of the batch to school for my son’s birthday. I’m pretty sure everybody loved them because only 2 came back!
The second batch I made by replacing 1/3 cup of the flour with cocoa. This batch was absolutely heavenly! They were so decadent and highly addictive. If you’re looking to wow some friends, this is the way to go. Here’s the new kid approved recipe:
Double Chocolate Oatmeal Sea Salt Cookies
(Makes 4-5 Dozen)
1 Cup Unsalted Butter, softened
1 Cup Brown Sugar (light or dark)
1/2 Cup Sugar
2 Large Eggs
2 Tsp Vanilla Extract
1 cup and 3tbsp whole wheat flour
1/3 cup cocoa powder
1 Tsp Baking Soda
1/2 Tsp Salt
3 Cups Old Fashioned Oats
10-12 oz Semi Sweet Chocolate Chips
Sea Salt Flakes (Weelicious used Maldon Sea Salt, but I couldn’t find that, so I used freshly ground sea salt. She stresses that you should NOT use iodized salt on the top of the cookies.)
1. Heat oven to 350 degrees.
2. Using a standing or hand mixer, beat together the butter and sugar for about 4 minutes until creamy and fluffy.
3. Add the eggs, one at a time, and vanilla until thoroughly combined.
4. Stir the flour, baking soda, cocoa powder and salt in a separate mixing bowl.
5. Slowly add the flour mix to the butter/sugar mixture until combined.
6. Stir in oats and chocolate chips mixing well until combined (I don’t have a stand mixer, so I used my hands for this part)
7. Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
8. Press down each cookie and top with a few flakes/grinds of sea salt.
9. Bake 10 to 15 minutes.
10. Cool and serve.
You can also freeze this cookie dough. After step 8, place the cookie sheet in the freezer for several hours until frozen. Once they are frozen, move cookies to a freezer safe container and freeze for up to 3 months (that is if you can resist them for that long!). When you’re ready to bake them, just pop them in the oven for 10-15 minutes.
*Note: I realize these cookies have a decent amount of sugar and butter. However, I believe a little bit of sugar is OK. Especially when it’s balanced with a hefty dose of whole grains and an otherwise healthy diet.