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Double Dark Chocolate Oatmeal Cookies

These rich treats get their name and richness from the double dose of darkness - cocoa powder and bittersweet couverture chocolate chips. They get their chewy-crunchy texture from Scottish pinhead oats, and it's a mélange a trois made in heaven.


Dark, rich and oh so chewy.

3/4 cup all purpose flour
1/4 cup ChefShop cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup (1 stick) unsalted European butter, room temperature
1/2 cup superfine sugar
1/3 teaspoon vanilla extract
2 tablespoons Alford Organic pinhead oats
1/4 cup dark chocolate couverture

1. Preheat oven to 350°F. Butter large rimmed baking sheet. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form.

2. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.

3. Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.

4. Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.

yield: 12 cookies