Double Dark Chocolate Oatmeal Cookies Recipe


166 grams all purpose flour sifted

60 grams ChefShop cocoa powder

1 teaspoon baking soda 

1/2 teaspoon sea salt 

225 grams (2 sticks) unsalted butter, room temperature 

225 grams castor sugar 

1/2 teaspoon vanilla extract 

45 grams Alford Organic pinhead oats 

100 grams dark chocolate


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 crunchy texture from Scottish pinhead oats.

These oatmeal cookies with dark chocolate chipped up are chocolate wafers. 

Directions for Dark Chocolate Oatmeal Cookies Recipe:
1. Preheat oven to 350°F. Butter large rimmed baking sheet.

2. Sift first 4 ingredients into medium bowl.

3.Using electric mixer, beat butter in large bowl until fluffy.

4. Add sugar and vanilla; beat until blended.

5. Add flour mixture and mix until fully mixed.

6. Add oats and mix in. 

7. Add chocolate and mix in to blend.

8. Using water, moisten your hands, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round.

9. Repeat with remaining dough, spacing rounds about 2 inches apart.

10. Bake cookies until center is slightly firm and top is cracked, about 15 minutes. Cool on sheet.

yield: about 24 thin cookies