I had this urge the other night to bake cookies. So, after 8 PM I started banging around the kitchen after scouring the internet looking for something to make. I have a huge tub of old-fashioned oats, and I thought about making Oatmeal Creme Pies…Which I still may do, but not until this weekend at the earliest. We’re still digging out from this:
And that’s not even the worst of it. That picture was taken yesterday–Before we got about 7 more inches dumped on us. Ugh. I know, I know. I moved here. I should be able to deal with it. However, I still complained about the weather when I lived in Ohio and it snowed, so this should come as no surprise to anyone who knows me.
But back to the cookies:
I was on the hunt for something with oats, and I came across this recipe for “biscuits.” They sounded good, and I was intrigued by the use of steel-cut oats. So I tweaked the recipe and added some Fleur de Sel, and made these!
These are evil little cookies, because they are so addicting. They’re more like shortbread, because they’re so crunchy/crumbly. The salt helps to cut the sweetness. I am powerless to resist anything salty-sweet.
- 1½ C flour
- ½ C unsweetened dark cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 C (2 sticks unsalted butter, room temperature
- 1 C sugar
- 1 tsp vanilla bean paste
- ¼ C steel-cut oats
- ¼ C semisweet chocolate chips
- Fleur de Sel, for sprinkling
- Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Sift flour, cocoa, baking soda & salt into medium bowl and set aside.
- Using a stand mixer with the paddle attachment, cream the butter, sugar and vanilla bean paste until fluffy.
- With the mixer on low speed, slowly add the flour mixture.
- With a wooden spoon, mix in oats and chocolate chips (the dough will be very stiff).
- Using a small cookie scoop (1 Tbsp) place cookies on the prepared sheets. With a flat-bottomed glass or damp hands, flatten the cookies to 2-inch rounds. Space the cookies about 2 inches apart.
- Bake 14 minutes. Sprinkle with salt after removing from oven. Cool on sheet 5 minutes, then cool completely on a wire rack.
I am rather glad these are almost gone. I think I’ve eaten half the batch all by myself.
Evil, addicting, dark delicious little cookies.