Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 stick unsalted butter, melted 1/2 cup brown sugar, packed lightly 1/2 cup granulated sugar 1/2 cup dark cocoa, divided 1 teaspoon vanilla 2 eggs 1 1/4 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups rolled oats 1 cup macadamia or other nuts, chopped finely DIRECTIONS Preheat oven to 350 degrees. Prepare cookie sheets by lining with parchment paper. Pour melted butter into a large bowl and add brown sugar, granulated sugar and 1/4 cup cocoa. Beat until completely combined. Stir in vanilla and eggs. In a separate bowl, combine flour, remaining cocoa, soda and salt. Stir lightly before adding to liquid ingredients. Stir until flour is partially mixed with liquids. Add oats and nuts, then stir until dry ingredients are completely incorporated and nuts are well distributed. Using a teaspoon or a 1 inch scoop, place batter on prepared cookie sheet in heaping teaspoonfuls. Allow an inch or more between cookies for spreading. Bake for 8 minutes in preheated oven, until cookies are slightly firm to touch and no longer shiny. Carefully slide parchment from cookie sheet onto counter with cookies still on it. Let cookies cool for at least 5 minutes, then remove with a spatula and allow to cool completely. Store covered at room temperature. Makes about 40 cookies. NOTE: Macadamia nuts were on sale after the holidays, but walnuts work well. If using pecans, be sure to toast lightly and cool before adding to batter, so cookies will have that nutty crunch. Copyright © 2010 Stefanie Samara Hamblen |
