I've never been a huge oatmeal cookie fan. They're too sweet, too buttery, too straight-A student for me. What they need, in my view, is some bitterness, and that's easy to come by in chocolate. So I took the one oatmeal cookie I can tolerate -- a 1966 Kentucky State Fair winner that's crisp with a shortening base, and not too sweet -- and added both cocoa and chopped chocolate. It's important to chop the chocolate by hand so you get a blend of shards and chunks. The shards melt into the dough, increasing the gooeyness, and the chunks offer relief from the do-good oats. I also underbake them slightly so they stay soft in the center while the edges shatter with each bite.
Makes about 60 cookies
Like this post? See Amanda's post from last week: Grilled Lamb with Eggplant, Mint, and Feta Photos by Nicole Franzen
Like this post? See Amanda's post from last week: Grilled Lamb with Eggplant, Mint, and Feta
Photos by Nicole Franzen
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now