Chocolate Oatmeal Cookies with Cacao Nibs
Chocolaty oatmeal pecan cookies with the extra chocolate flavor and crunch from cacao nibs.
Servings 36
Calories 202kcal
Ingredients
- 1 cup butter
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 tsp. vanilla
- 2 cups Old Fashioned Rolled Oats Quick oats will also work
- 2 cups flour
- ½ tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 4 ounces milk chocolate
- 8 ounces semi-sweet chocolate chips
- 1 cup chopped pecans
- ½ cup cacao nibs
Instructions
- Preheat oven to 375 degrees. This is a very heavy dough and mixes best in a stand-mixer.
- Grate the 4 oz. chocolate bar over a large plate. The grated chocolate is light and tends to scatter so use something like a pie plate that has sides to it. Set aside.
- In a food processor grind the oatmeal to a medium to fine grind, then pour the oats into a medium-sized bowl and add the flour, baking soda, baking powder, and salt. Set aside.
- Cream the softened butter and the white and brown sugars together over medium speed until smooth and creamy
- Add the eggs and vanilla and beat until combined, scraping the bowl and remixing until you have a smooth mixture.
- Add in the oatmeal flour mixture along with the grated chocolate, chocolate chips, cacao nibs, and pecans. Beat on a low speed to slowly incorporate all the ingredients.
- Scoop out the cookie dough with a cookie scoop of a tablespoon on parchment-lined baking sheets and bake for 10 minutes until the cookies are golden brown
- Let the cookies cool on the baking sheet for about 5 minutes then remove to a cooling rack until cool. Store in an airtight container for several days.
Notes
This cookie batter is very thick, so it is best to use a stand-mixer.
Nutrition
Serving: 1 | Calories: 202kcal | Carbohydrates: 21.8g | Fat: 11.9g | Cholesterol: 25mg | Sodium: 115mg