I was craving dark chocolate yesterday, and I had a few free hours. I love spending my Sunday mornings baking and listening to NPR (how Chapel Hill I’ve become!). I whipped these up pretty quickly — they’re not hard to mix up, and they don’t take long to bake.
They turned out kind of… weird. The flavor is AMAZING. Very rich and chocolate-y. But the texture was odd. The cookies held together just fine, but then have a sandy texture when you chew them. But still buttery, so kind of like greasy sand. There’s also hardly any oatmeal.
I’ll still definitely eat them, because as I said, the flavor is amazing. And the texture isn’t too weird. But I was kind of surprised they were weird. It seemed like this recipe had been posted by quite a few blogs, and none of them mentioned this issue. Maybe I didn’t follow the recipe somewhere. I dunno. Calling all bakers out there: Can you see anywhere in the recipe that you’d edit? I was surprised there was no egg… maybe it needs one or two? Or something else? What do you think?
Update: My coworker had one and said, “I don’t think it’s weird. It’s like a shortbread, which I guess makes sense if there wasn’t any egg in the recipe.” … So I guess she’s got a point! As I’m not the biggest fan of shortbread cookies, I don’t eat them often, so I didn’t really recognize the similarity until she pointed it out.
Dark Chocolate Oatmeal Cookies from Epicurious
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 heaping tablespoons traditional oats
1/4 cup semisweet chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk first 4 ingredients in a medium bowl.
With an electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.
Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
Bake cookies until center is slightly firm and top is cracked, about 16 minutes. Cool on sheet.
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YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Monday Meet Up from Covered in Grace
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Made by you Monday from Skip to my Lou
Anything and Everything Blog Hop from My Thrifty Chic
Time to Sparkle from Love Grows Wild, Inside BruCrew Life, The Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog