I realized I have not baked any cookies for months, so I thought it was time for a big batch of my favorites, Nutty Double Chocolate Oatmeal with Cocoa Nibs. What makes these cookies so special is the two kinds of chocolate, cocoa nibs, pecans and oatmeal. I love mixing different chocolates, it’s kind of the yin and yang of chocolates. Of course you can always change it up and use any chocolate you like. Unlike other oatmeal cookie recipes this recipe calls for putting the oatmeal in a food processor and grinding it down into smaller pieces. I love the texture it gives the cookies and you still get that great oatmeal taste.
Lastly, what about those cocoa nibs. I like to add the Sharffen Berger cocoa nibs to these cookies for a nice little crunch, and the nibs add another layer of chocolate flavor. You can find cocoa nibs right next to chocolate and cocoa in most stores. But what the heck are cocoa nibs? They are the roasted and husked cacao bean and are pure chocolate. I actually like to eat them by themselves, and they are full of antioxidants; another good reason to eat chocolate!
So get out your cookie sheets, turn on your oven and let’s mix up a batch of cookie dough. First you have to do a little prep work. Since these cookies are all about the chocolate, the first thing to do is grate your chocolate bar.
I’m using Bloomer’s milk chocolate which I bought online to use when I make candy, but this large bar is perfect for grating. You can use any chocolate you like. You can even grate small chocolate bars, or if you don’t want to grate chocolate then use a different chocolate chip. These cookies really don’t care what you put in them as long as you put in your favorite chocolate.
Here is all the chocolate going into these cookies, minus some that I nibbled on. Today I am using semi-sweet chocolate morsels, grated milk chocolate and cocoa nibs.
Your next step is the grind the oatmeal, just a few whirls in a food processor and your done.
Here you can see how fine I ground my oatmeal. The whole oatmeal is on the left and the ground is the really big pile.
Now for mixing up these cookies, it’s just like most other cookie recipes. First you cream the butter and sugar, add your eggs and vanilla, next mix in your flour and oatmeal, then lastly stir in your chocolates and pecans. Super easy and really fast.
Here you end up with a nice thick cookie dough. I decided I wanted some larger cookies for an event so I used a 1/4 cup measure and put them on the cookie sheets then I pressed down on the dough to flatten a bit. The rest is used my small scoop.
Bake for 10 minutes or until nice and golden. Remove from the cookie sheet to a wire rack to cool.
These didn’t last long…we started eating them right off the cookie sheet when they were nice and warm with all the gooey chocolate. Mmmm!
What’s your favorite cookie? I’m always on the lookout for something different and fun to make. I would love to hear from you.
Here’s your recipe, I hope you give it a try, I promise you will love them.
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2 tsp. vanilla
- 2 cups oatmeal, ground
- 2 cups flour
- ½ tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 4 oz of grated chocolate - your choice - I use milk chocolate
- 12 oz. chocolate chips - your choice - I use semi-sweet chocolate
- 1 cups chopped pecans
- ½ cup cocoa nibs
- Preheat oven to 375 degrees
- Cream the butter and sugars together until smooth and creamy
- Add the eggs and vanilla
- In a food processor grind the oatmeal to a medium to fine grind
- Mix the oatmeal with the flour, salt, baking powder and baking soda then add to the butter, sugar mixture.
- Grate your chocolate then add to the above mixture along with the chocolate chips, pecans and cocoa nibs.
- To make larger cookies, drop onto a cookie sheet using a ¼ measuring cup.
- To make small cookies use a small cookie scoop or a spoon.
- Bake for 10 minutes until golden brown.
- You be the judge here on how much you bake your cookies. I take mine out before they look totally done in the middle but cooked on the edges.