Oatmeal Walnut Cocoa Nib Cookies
It’s a slow slow week we’re living, these days after Christmas and before New Year’s Day… but what’s on your brain?
Are you ready to say goodbye to 2011? Are you ready to shake it out?
2011 was a beautiful year… but I’m ready to shake it out so I can put some beauty in 2012.
These days between Christmas and New Years feel so still and quiet… and yet very contemplative and heavy with potential.
I’m not talking about the potential of… I dunno, losing weight and eating better and drinking more water… and all that important nonsense.
I’m talking about the potential of it all. Another year behind us and another chance in front of us.
What are we going to do with it? Now is the time to think.
Now is the time to think and eat cookies.
Let’s get into imagining our future selves! This is it!
Aaaahh oatmeal cookies. So much potential. It feels like all you need is brown sugar, cinnamon and freshly grated nutmeg.
Such a simple treat.
Oh… you also need oatmeal. Duh.
I love to use old-fashioned oats because they’re big and hearty.
We’re also going to add two kinds of chocolate to the cookies. Chocolate chips and cocoa nibs. We’re talking melty chocolate and crunchy chocolate flavor.
I’d like you to meet my dear friend, Cocoa Nibs.
Cocoa nibs are coarsely ground cocoa beans. I think they taste like a mix between roasted coffee beans and dark chocolate. They’re crunchy and full of nutrients. I love cocoa nibs on top of vanilla ice cream, with yogurt and fruit, and definitely in these oatmeal cookies where they add a lovely crunch and deep chocolate flavor.
Cocoa nibs. Get into it! Seriously.
These Oatmeal Walnut Cocoa Nib Cookies are exactly what you want them to be. Expected and hearty. Totally comforting and delicious… and with a touch of something just a bit different (that’s the cocoa nib part). These cookies are exactly the way I like to approach a new year: with certain expected comforts, but full of newness and surprise… and chocolate.
We’re almost in the future!
Oh! Ps. The best, most delightful way to scoop cookies from a big heap of dough into perfectly portioned individual cookies is with a cookie scoop. I gifted myself one of these and I’m hooked.
Oatmeal Walnut Cocoa Nib Cookies
makes about 2 1/2 dozen cookies
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups old fashioned oats
1 cup coarsely chopped walnuts
1/2 cup cocoa nibs
1 cup semisweet chocolate chips
Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In the bowl of an electric stand mixer, fitted with a paddle attachment, add butter and sugars. Beat on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Stop the mixer, scrape down the sides of the bowl, and beat in eggs. Add eggs one at a time, beating for one minute on medium speed between each addition. Beat in the vanilla extract.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture all at once to the butter and egg mixture. Beat on low speed until the mixture just comes together. There will still be large flour pockets… that’s ok.
Add the oats, walnuts, cocoa nibs, and chocolate chips. Remove the bowl from the mixer and use a spatula to finish incorporating the mixture by hand. Mix together until no flour bits remain, and everything is well mixed together.
Scoop dough out by the tablespoonful onto prepared baking sheets. Bake for 10 to 13 minutes until toasted brown on top. Remove from the oven. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Cookies will last, well wrapped at room temperature, for up to 4 days. Unbaked cookie dough can also be left in the fridge for about a week, and freezer for over a month.