Soft and chewy with slightly crisp edges, these chocolate chip oatmeal cookies are full of flavor and packed with chocolate goodness in every bite.
For Mother’s Day, my little princess made me a small basket filled with all kinds of presents. Some drawings and a card she made, a few gifts she picked with daddy, a heart shaped pin and a hand sugar scrub she made at preschool and a handwritten “about mom” worksheet.
She has a passion for making drawings and cards for us, for her friends or the preschool teachers so I was not surprised when she showed me her work on Sunday morning, but her worksheet made me giggle.
My little princess is 5 and in her own words, I’m 52 years old, my favorite food is oatmeal and love to cook and go shopping with her. The last two are true and as much as I love oatmeal, it’s not exactly my favorite food. Hello, chocolate!
Of course, if you combine chocolate and oatmeal you have my undivided attention.
Both Tiffany and I love having oatmeal for breakfast. Almost always, it’s mixed with something else. Most of the time peanut butter and mashed banana or honey, sometimes a generous amount of Nutella, dried or fresh fruit and nuts (me) chocolate chips, to name just a few.
Without a doubt if I have to choose between oatmeal and cookies for breakfast, I would pick cookies. Who would I be kidding to pick the oatmeal?
Well, these chocolate chips cookies are for those days when a cookie for breakfast sounds just about right.
They are soft and chewy, packed with rolled oats, almond flour, brown sugar, cocoa nibs and chocolate chips.
To make these oatmeal cookies, you start by creaming the butter with the sugar. I used only dark brown sugar which not only brings flavor but makes the cookies chewy also.
An egg and vanilla extract is added before the oats, almond flour, and all purpose flour is folded in. Finish making the cookie dough by folding in the cocoa nibs and chocolate chips.
Cocoa nibs are the purest form of chocolate. They are dried and fermented bits of cacao beans. They have a deep chocolate flavor. The cocoa nibs bring crunchiness to the cookies, but if you do not have any or have a texture issue (I totally understand) you can use mini chocolate chips instead of grated/chopped chocolate.
I would go for a mix of unsweetened and semi-sweet chocolate, otherwise your cookies you’ll be overly sweet.
Although the cookies do not spread, it’s still needed to let the dough cool in the fridge for about 1 hour. It allows the flavors to develop and gives time for the oats to soak up moisture.
The recipe for these chocolate chip oatmeal cookies is an adaptation from the whole grain cinnamon oatmeal and fruit cookies from my favorite grocery store, Wegmans!
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