Between PT and several holiday parties, we fell behind a day on posting the cookie recipes. So -- get ready for it -- we're posting TWO of 'em tomorrow! This oat-filled cookie is lots of fun. So much texture. Chocolate. And a peanut crunch.
The Hershey's chocolate will remind you of your childhood (at least that's what it does for me!). But if you're vegan or avoid dairy, you can use semi-sweet (or other dairy-free) chocolate chips. Chocolate is still chocolate.
CHOCOLATE CHUNK OATIES
What you'll need . . .
1/2 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup cocoa powder
1 taspoon baking soda
1/2 teaspoon Kosher salt
1 cup Earth Balance (or butter)
1 cup firmly packed brown sugar
1/2 cup granulated sugar (Sugar in the Raw)
2 tablespoons Bob's Red Mill egg replacer plus 6 tablespoons water (or 2 eggs)
1 teaspoon vanilla extract
3 Hershey's chocolate bars, broken into squares (or 1 cup chocolate chips)
1/2 cup dry-roasted peanuts (or other nuts)
2 cups rolled oats (uncooked)
Method . . .
Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper.
Whisk together the flours, cocoa powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars (until fluffy -- 4 minutes or so). Beat in the egg replacer (whisk together the powder and water before adding) or eggs. Beat in the vanilla.
Add the dry ingredients to the wet and mix until just combined.
Add in the chocolate, peanuts, and oats.
Drop by rounded tablespoonfuls onto your cookie sheets -- spacing an inch or so apart.
Bake for 9 to 10 minutes, until the edges are firm.