For some reason, I’ve been making desserts lately, and baking a fair percentage of those. Maybe it’s winter, maybe it’s SAD, maybe it’s the holidays – who cares?
Anyway, I came up with these, because I like the ingredients – they come out thin, with crunchy edges, a little sweet, a little salty, a little bitter note from the dark chocolate, and chewy from oatmeal. Maybe I should call them a breakfast cookie – coffee, anyone?
1 Cup Pastry Flour
1 Cup Rolled Oats
1 Cup Dark Chocolate Chunks
3/4 Cup Cocktail Peanuts
1/2 Cup Dark Brown Sugar
1/4 Cup Mexican Cane Sugar
1/4 Cup Half & Half
6 Ounces Unsalted Butter
1 Large Egg
2 Teaspoons Vanilla Purée
1/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/2 teaspoon Sea Salt
Have butter and egg at room temperature prior to starting prep.
Heat oven to 350° F, and position a rack in the middle slot.
Line two heavy baking sheets with silicone mats (or parchment)
Combine flour, baking soda and powder, and salt, and sift into a small mixing bowl.
In a large mixing bowl, cream sugars and butter.
Add the egg to the butter and sugar mix, and whisk to thoroughly incorporate.
Add cream and vanilla to the wet mix and whisk to thoroughly incorporate.
Add the dry mix and gently stir to thoroughly incorporate.
Add rolled oats, chocolate chips, and peanuts, and use a spatula to thoroughly incorporate.
Use a small soup spoon to spoon a roughly 2 tablespoon ball of dough and drop onto the baking sheet.
Repeat, maintaining about 2” of spacing between cookies.
Bake a single sheet at a time for 10-12 minutes, until golden brown around the edges.
Pull cookies from oven and let cool on the baking sheet for a minute or so, then transfer to a wire rack to cool completely, and of course, sample some before then, to make sure they don’t suck.
Store cookies in an airtight container for up to 4-5 days, like any will survive that long…