This recipe is the culmination of a rework from a “Loaded
Oatmeal Cookie” recipe that I posted previously and was originally inspired by
one of Ina Garten’s favorites. It’s fun
to take a standard and gussy it up, so here you go!
Chocolate3 Oatmeal Cookies
Total Time: 49 min
Prep: 10 min
Total Cook: 39 min
Yield: 56 to 60 cookies
Ingredients
2 sticks unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 cup semi-sweet chocolate chips
Total Time: 49 min
Prep: 10 min
Total Cook: 39 min
Yield: 56 to 60 cookies
Ingredients
2 sticks unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1/4 cup cacao nibs
1 cup sliced almonds
Directions
Preheat the oven to 350 degrees F.
In a bowl beat the butter, brown sugar, and granulated sugar together on medium-high speed with an electric mixer until combined. With the mixer on low, add the eggs and vanilla and beat until combined.
Sift the flour, baking powder and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, chocolate chips, white chocolate chips and cacao nibs, sliced almonds and mix just until combined.
Using a small cookie scoop, drop dough onto sheet pans lined with parchment paper or a silicone baking mat (12 per half sheet pan). Bake for 12 to 14 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
Preheat the oven to 350 degrees F.
In a bowl beat the butter, brown sugar, and granulated sugar together on medium-high speed with an electric mixer until combined. With the mixer on low, add the eggs and vanilla and beat until combined.
Sift the flour, baking powder and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, chocolate chips, white chocolate chips and cacao nibs, sliced almonds and mix just until combined.
Using a small cookie scoop, drop dough onto sheet pans lined with parchment paper or a silicone baking mat (12 per half sheet pan). Bake for 12 to 14 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
Enjoy,
CGJ
