Chewy Chocolate Chip Oatmeal Pecan Cocoa Nib Cookies

Epicurean Exploits - Food and Recipes
1

Foodies,

You may recall in my last thread on baking cookies that there were some concerns that I used too much sugar and over the ratio of “goodies” to cookie dough. So I have made some adjustments to the recipe and made a new batch for you.

I love me some oatmeal cookies but the texture sometimes leaves much to be desired with the large flakes and I in fact know some people who won’t even eat oatmeal cookies because of it which I find sort of odd. Nevertheless, in deference to them I experimented with the recipe by grinding the oatmeal down to flour in my blender and here’s the adjustment:

  • 1 cup butter (same)
  • 2/3 cup brown sugar (down from 1 cup and all white sugar omitted)
  • 2 eggs (up from just 1 egg + 1 egg yolk)
  • 2 tsp artisanal vanilla extract (up from 1 tsp)
  • 1 cup GROUND oatmeal (whiz away in blender until you have 1 cup’s worth of oat flour)
  • 1/2 cup whole wheat flour
  • 1/2 cup multigrain flour
  • 1/4 cup cake/pastry flour
  • 1/2 tsp baking soda
  • 1 1/2 cups dark chocolate chips (up from 1 cup)
  • 1/2 cup chopped pecans (down from 1 cup)
  • 1/2 cup cocoa nibs (new)

Cooking instructions are the same but just to review: Mix the ground oatmeal, flours and soda together in a bowl or measuring cup. Cream the butter and sugar together in a stand mixer. Add the flour mixture slowly and beat at low speed until completely integrated. Add in the chips, pecans and nibs and stir slowly until completely incorporated.

Same as before, I dropped by the tablespoonful and baked on two parchment lined cookie sheets in a 350 degree oven on two racks for about 12 minutes with the racks in the highest positioned slots in the oven and rotated the pans halfway through. Wound up with about So how did the cookies come out this time?

The texture is noticeably more tender and cake-like, which I attribute to the extra egg white and much less sugar. There’s more goodies and less dough “matrix” making for a more substantial cookie. Definitely a lot more crunch to it, though, with the addition of the cocoa nibs as well as the pecans. The added half cup of chips adds a lot more chocolate to each bite.

Really good improvement overall and I’ll probably stick to this recipe. Next batch will probably be chocolate dough with white chocolate chips.
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2

Now I’m hungry for a “fresh out of the oven” cookie and a glass of milk. [welldone.gif]

3

Those look delicious; thanks for passing on the recipe.