Written last night....
There’s snow on the ground, and there’s more on the way, if you believe the weather channel. So we’re on playing it safe and working from home. Which meant we needed cookies, right? Right! Yay! I made these last night, on a whim, with no recipe except what I remember from other cookies I make. You know, like interpretive dance? You know the moves, but it’s up to you what you do with them? Yes?
Anyway… We played around with clever names for a while, but got stuck on poo jokes alarmingly quickly, and so we stopped thinking and just ate them. And really, they’re not the prettiest cookies, but don’t judge them, really, they are delicious. Not too sweet, the nuts add a great toasty flavor, and please, buy yourself nice chocolate, these are treats, not granola bars. Buy your favorite kind of milk too, the cookies deserve a good dunk, and so do you!
Cabin Fever Cookies - or- Chocolate Nut Cookies
1 ½ cups old fashioned oats, run through the food processor for a few whirls
+ one handful of non-diced oats
½ cup flour ( I used white, but plan on trying wheat next time… I think it might amp up the nutty goodness)
½ cup roasted, chopped almonds (again, I ran them in the food processor to save time…)
½ cup brown sugar
¾ tsp baking powder
¾ tsp baking soda
1 tbsp dark cocoa
¾ tsp salt
1 tsp cinnamon
6 ozish chocolate ( I used 60% cocoa bittersweet chips) - melted on a double broiler
3 tbsp butter - melt in with chocolate to save a bowl
1 tsp vanilla
¼ cup milk, if things looks a little dry ( I added a little too much, and had to add more oats to glue everything back together), add in a tablespoon at a time.
Oven - 375
Bigger cookes - 10 min
Smaller- 8 min
Put the chocolate and butter over a double boiler, set around medium heat. Keep checking on it, stir it around to help it melt evenly
Mix all the dry ingredients up in a large bowl, including nuts ( I ended up adding a handful of chopped pecans too, because… there’s snow… yeah, that’s it. Snow.)
Add the eggs, vanilla and chocolate mixture to the bowl, stir until everything is combined. Add milk if it’s acting more like a bread dough than a cookie dough. I was looking for an easy-to-ball consistency, tending towards the thicker side.
Big cookies were around 2 inch balls, smallers were maybe 1ish. They’re tall to start, and don’t spread a lot, which is always a bonus for me.