Tuesday, November 3, 2015

Dark Chocolate Oatmeal Cookies

I don't make cookies often, or at least different kinds of cookies.  If I have a cookie craving it's usually fixed by these easy chocolate chip cookies.  But one of my monthly goals has been to try a new treat recipe each month, basically something I don't have to make (like supper) and just want to.  Obviously this has gone great seeing as I haven't yet posted a recipe for any of these and it's November. 

After a string a busy days Luke and I had a day at home and that called for cookies. This has a longer ingredient list but don't let that itimidate you.  These were fairly quick to mix up and the end result is worth having a mixer and food processor to clean.  We had done fairly extensive dough taste testing so I knew they were going to be good but the baked cookies still exceeded my (high) expectations!  It might have been the salt on top but no matter what, these were worth the time.  I definitely ate too many taking this picture, and every other day since they came out of the oven.

Dark Chocolate Oatmeal Cookies
yield: about 90 small cookies
3 cups (480 grams) old-fashioned oats
1 ½ cups (195 grams) flour
1 ½ tsp kosher salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 cup (two sticks) butter, chilled, cut into cubes
1 ½ cups (330 grams) packed brown sugar
½ cup (100 grams) sugar
2 TB caramel vodka (or insert alcohol of choice, original recipe called for bourbon)
1 TB vanilla extract
1 TB molasses
2 TB heavy cream
1 egg yolk
1 egg
12 oz (340 grams) dark chocolate
coarse salt for sprinkling

1) In a food processor, pulse 2 ¼ cups (360 grams) of oats until there is a good mix of finely ground and whole pieces.  In a bowl, combine those oats with the remaining ¾ cups (120 grams), flour, salt, baking soda, baking powder, and cinnamon.  Stir to combine and set aside.

2) In the bowl of a stand mixer, cream together the butter and sugars on medium speed for about one minute.  Add the vodka, vanilla, and molasses and then the cream, egg, and egg yolk.  Beat until light and fluffy, 1-2 minutes.  Reduce the mixer speed to low and slowly add in the dry ingredients.  Mix just until incorporated.  Stir in the chocolate with a spatula.  Cover and refrigerate at least 8 hours.

3) Preheat the oven to 350°.  Line cookie sheets with parchment paper or spray with cooking spray/oil.  Roll dough into about 1 ½ inch balls and place approximately 2 inches apart on sheet.  Bake for 9-11 minutes, rotating sheets halfway through. 

4) Once removing cookies from the oven, sprinkle with salt and leave on cookie sheet for 5 minutes before transferring to a wire rack to cool.  Store in a sealed container at room temperature. 

Source: slightly adapted from Baked Occasions via Annie's Eats

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