Chocolate Oatmeal Cookies
|These chocolate cookies are not the kind that spread out on the sheet like cow pies! These nutritious Chocolate Oatmeal cookies maintain a nice mounded shape in the oven and provide nutrients from natural almonds and rolled oats. Rolled oats are less processed than quick oats and provide valuable fiber.|
|The value of chocolate is also a nutritional benefit, especially if you use raw organic cocoa powder.|
2/3 cup salted butter, softened
1 cup brown sugar, loosely packed
¼ cup granulated sugar, scant
2 tsp vanilla extract
1 cup all-purpose flour
½ cup cocoa
½ tsp baking powder
½ tsp baking soda
1 dash salt
1 cup rolled oats
¾ cup dark chocolate chips
¾ cup natural almonds, toasted & chopped
Cube the butter and allow to reach room temperature. Toast the almonds and allow to cool before chopping coarsely. Beat the butter until light and fluffy, then add the sugar and continue to beat until well combined; mix in the egg and vanilla extract.
In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt. Add gradually to the first mixture, scraping down the sides and bottom of the bowl. Once well combined, add the oats, nuts, and chocolate chips and mix briefly.
Chill the dough for roughly an hour.
Preheat the oven to 375° F. Drop the dough by scoops onto parchment lined baking sheet or non-stick surface, leaving about ½” between mounds. Bake for 10-12 minutes and allow to cool on the sheet for 5 minutes before removing to a wire rack.
Makes 3 dozen cookies. This dough can be refrigerated for about 5 days, if you like to bake a dozen at a time in a pizza oven.
Other types of chocolate chips or chunks can be used for variety or convenience.