I’m forever on a quest to make cookies that look (and feel and taste) like cookies that you’d find in a bakeshop. I want my cookies round, kind of chewy and pretty flat, is that too much to ask? In years past my cookies were a bit of a disaster visually but tasted pretty delicious. Recently, with some careful research, I’ve made some pretty good looking cookies like these ones which made me happy.
The other day I wanted to make a new-to-me baked good so I pulled out my new-ish Tartine Cookbook and decided to go with some simple cookies. For whatever reason I don’t usually make oatmeal cookies (I’m more of a chocolate chip girl) so I thought this would be a nice change of pace. I also enjoyed the fact these oatmeal cookies didn’t involve raisins (my nemesis) and instead had chocolate chips and walnuts… so much more delicious!
No surprises here in terms of technique, it’s a pretty straightforward cookie recipe. An interesting twist in the ingredient list was the addition of blackstrap molasses. It lending a neat tang to the cookies.
One warning, I thought these cookies spread out a LOT more than normal, so definitely space out your cookies a bit more than you usually do. These make flat, chewy cookies which are totally my fave. Oh! And I used Belgian Callebaut chocolate chips which are a bit more expensive but are SO GOOD. Try them!
Tartine’s Chocolate-Oatmeal-Walnut Cookies
6 ounces of bittersweet chocolate (chopped roughly)
1 cup of white whole wheat flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 cup of rolled oats
1/2 cup of butter, at room temperature
3/4 cup of sugar plus 2 tablespoons
2 tablespoons of blackstrap molasses
1 tablespoon of milk
1/2 tablespoon of vanilla extract
1/2 teaspoon of salt
1/2 cup of walnuts, chopped roughly
1. Preheat the oven to 350 degrees F and line a baking sheet with a Silpat, or parchment paper.
2. Chill the chopped chocolate in the freezer until using.
3. In a medium bowl, combine the flour, baking powder and soda and oats.
4. In a large bowl, beat the butter until it is creamy. Add the sugar, beating until the mixture is light and fluffy.
5. Beat in the molasses, then beat in the egg. Beat in the milk, salt and vanilla.
6. Pour the flour mixture into the wet mixture, beating on low speed until everything is incorporated. Stir in the chocolate and walnuts with a silicone spatula.
7. Use a cookie scoop to form uniform balls of dough, about 1- 1.5 inches apart.
8. Bake the cookies for about 12 minutes, until the edges are a nice golden brown. The tops will firm up as they cool.
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