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Oatmeal Walnut Cocoa Nib Cookies

December 28, 2011 by Joy the Baker 94 Comments

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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!

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Aaaahh oatmeal cookies.  So much potential.  It feels like all you need is brown sugar, cinnamon and freshly grated nutmeg.

Such a simple treat.

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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.

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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.

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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

Print this Recipe!

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.

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Reader Interactions

Comments

  1. Esther

    June 9, 2012 at 12:11 pm

    Just made these – without the cocoa nibs though, couldn’t find them and ordering them online didn’t fit in my spontaneous cookie plan.

    Never made better cookies in my entire baking history…

    Reply
  2. FoodSnob

    January 19, 2012 at 1:55 pm

    I made these cookies over the course of the week, holding the dough in the refrigerator. They are really good warm from the oven. The cacao nibs lend a unique flavor. BUT–I will say the cookies don’t keep well at all. Even a few hours after baking they were pretty dry, and almost inedibly hard by the next day. Follow Joy’s option to refrigerate the dough and just bake some up right when you want them.

    Reply
  3. BakeMe

    January 15, 2012 at 9:07 pm

    gahhhh…I’m a sucker for cookies. Oatmeal. Walnut. Cocoa Nibs. Heaven?

    Reply
  4. sara

    January 14, 2012 at 4:21 pm

    Was this recipe supposed to have cinnamon and nutmeg? It appeared to in the photos, but I don’t see in the recipe!

    Reply
  5. ChristineC

    January 13, 2012 at 4:41 pm

    Just made these and they came out moist, hearty, and with an earthen quality. Complete comfort and not overly chocolate-y. Cheers!

    Reply
  6. Elizabeth @ Coppertop Kitchen

    January 12, 2012 at 5:35 pm

    What the heck, Joy?! My first batch is in the oven, and I would like you to tell me how in the world I am supposed to stop eating the rest of the cookie dough before the first ones even finish baking? SO DELICIOUS! The crunchy nuts and the cacao nibs! Oh sweet goodness.

    Also, my dear friend pre-ordered your cookbook for me for my birthday! She sent me a card with a tiny color print of the cover and I just squealed with delight. She really must love me. :-)

    Reply
  7. Louisa Allan

    January 9, 2012 at 12:58 pm

    Hi Joy,
    I’ve not made oatmeal cookies before but I’m going to start! Do you think they would benefit from a rest in the fridge like those David Leite ones?
    Thanks and all the best for the New Year!

    Reply
    • joythebaker

      January 9, 2012 at 5:47 pm

      i didn’t rest these in the fridge and they came out just fine. why wait… bake away!!! ps. a rest in the fridge definitely won’t hurt them.

      Reply
  8. laura k

    January 5, 2012 at 9:53 am

    These sound terrific. Also, I’m so far behind in my blog reading that when I sit down to catch up, it feels like I’m still back in 2011. I’m getting a slow start to 2012, but your bright words about it make it all feel more exciting.

    Reply
  9. Jo Somebody

    January 3, 2012 at 6:48 pm

    Will buy, will make, will eat, will do everything you ask of me to taste these. They look soooooo mmmnnnmmnnmm!

    Reply
  10. Becca

    January 1, 2012 at 9:28 pm

    I clove love love oatmeal cookies, but I’ve never used cocoa nibs. I’m not even sureif my grocery store sells them…, but either way I must try these; screw resolutions :)

    Reply
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Trackbacks

  1. Oatmeal Almond Cookies | annaCakes says:
    July 30, 2012 at 2:10 pm

    […] adapted from https://joythebaker.com/2011/12/oatmeal-walnut-cocoa-nib-cookies/ […]

    Reply
  2. Irish Creme, Cacao Nib and Oatmeal Cookies | Violets and Cardamom says:
    March 17, 2012 at 3:07 pm

    […] in my pantry for awhile but had yet to use.  Looking around for a good recipe to try, I found this one which I got from Joy the Baker.  She always has great recipes on her blog so I thought her recipe […]

    Reply
  3. Vanilla Bean and Cocoa Nib Meringues — Joy the Baker says:
    January 18, 2012 at 3:08 am

    […] about its use might be silly.  But splurging of some crunchy cocoa nibs and baking them into cookies is a slightly easier treat.  And your cat won’t scratch cocoa […]

    Reply
  4. Homey delights and summery herb yogurt dressing « Two Spoons says:
    January 11, 2012 at 2:04 am

    […] Oatmeal walnut cocoa nib cookies @ Joy the Baker (made these with macadamias, minus the dark chocolate…parents swooned. Personally would have included the chocolate, but was too lazy) […]

    Reply
  5. Reserve tank of energy? Yes, please! | Spinach and Sprinkles says:
    January 2, 2012 at 6:09 pm

    […] going to say, “Let’s pretend that I have all sorts of energy when I get home and make some of these too!” But I’m going to be honest with myself and just pray that they make themselves […]

    Reply

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