>> Saturday, December 18, 2010
Between PT and several holiday parties, we fell behind a day on posting the cookie recipes. So -- get ready for it -- we're posting TWO of 'em tomorrow! This oat-filled cookie is lots of fun. So much texture. Chocolate. And a peanut crunch.
The Hershey's chocolate will remind you of your childhood (at least that's what it does for me!). But if you're vegan or avoid dairy, you can use semi-sweet (or other dairy-free) chocolate chips. Chocolate is still chocolate.
CHOCOLATE CHUNK OATIES
Print this Recipe!
What you'll need . . .
- 1/2 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1/2 cup cocoa powder
- 1 taspoon baking soda
- 1/2 teaspoon Kosher salt
- 1 cup Earth Balance (or butter)
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar (Sugar in the Raw)
- 2 tablespoons Bob's Red Mill egg replacer plus 6 tablespoons water (or 2 eggs)
- 1 teaspoon vanilla extract
- 3 Hershey's chocolate bars, broken into squares (or 1 cup chocolate chips)
- 1/2 cup dry-roasted peanuts (or other nuts)
- 2 cups rolled oats (uncooked)
Method . . .
- Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Whisk together the flours, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars (until fluffy -- 4 minutes or so). Beat in the egg replacer (whisk together the powder and water before adding) or eggs. Beat in the vanilla.
- Add the dry ingredients to the wet and mix until just combined.
- Add in the chocolate, peanuts, and oats.
- Drop by rounded tablespoonfuls onto your cookie sheets -- spacing an inch or so apart.
- Bake for 9 to 10 minutes, until the edges are firm.
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