Okay, I literally cannot stop eating these. Thank goodness I’ve been hitting the gym a lot.
(I promise I will get some non-blurry pictures of everything on this blog at some point. Until then…)
Full credit to Kate Scarlata for this recipe - I made a few tweaks for my personal taste. I also refrigerate my dough because I like how it gives the cookies some structure. Try not to eat it all before it goes into the oven.
- 1 stick (8T) butter, at room temperature (this is very important - if the butter is too hard/cold, it will not combine well)
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 cup oat flour (I use Arrowhead Mills Organic Oat Flour)
- 1/2 tsp baking soda
- 1 1/2 cup rolled oats
- 3/4 cup chopped cashews (CAUTION!) or walnuts (Kate uses walnuts, I prefer cashews! I tried pecans but I didn’t love the flavor. Peanuts might work, though. ****Obviously, don’t use any nut that gives you FODMAP-related symptoms. Cashews seem to be kind to me but I try to not eat too too many of these cookies at once, as cashews do have some FODMAPs in them. So - use with caution but if you are past the elimination phase, see if cashews can work for you because they are delicious! ******Seriously if cashews give you grief, don’t eat them, as they have been recently labeled a FODMAP offender.)
- 1 oz. Gharidelli 60% bittersweet chocolate or other high quality baking dark chocolate (I actually don’t like a lot of chocolate in my chocolate chip cookies, so add more if you do), finely chopped/shaved OR 3/4 cup dark chocolate chips, unchopped (I tried this recently and preferred it to the shaved chocolate)
- Mix butter and sugars until creamy.
- Blend in egg and vanilla. (I usually whip mine for a while because I think it helps the cookies get slightly fluffier)
- Stir in oat flour and baking soda.
- Fold in oats, nuts and chocolate.
- Refrigerate for at least 30 minutes (longer is better, if you can manage not to eat all the dough).
- Preheat oven to 350 degrees F.
- Shape dough into small pucks, about 1/2 inch thick and 1.5 inches in diameter (I make a circle between my index finger and thumb as a rough guide for size).
- Bake for about 11-13 minutes–should be slightly gooey in middle but every so lightly browning on the bottom and edges.
- Let cool for a few minutes on baking sheet after removing from oven.