surprise oatmeal cookies

Thursday, October 13, 2011

At Thanksgiving dinner this year, one of my family members brought up that while reading my blog, she noticed I used cinnamon a lot.

I never noticed that before.

Maybe I just naturally gravitate towards recipes with cinnamon?

Maybe it's the time of year?

Maybe it's just an awesome flavour / smell / feeling that I can't get enough of?

Maybe I'm just over thinking it.

Yeah, over thinking it.

But let's post another recipe using cinnamon!

Oatmeal cookies. With a surprise.

The one unexpected, yet not very odd ingredient that sends these cookies over the top.

Cocoa powder.

The oatmeal, with the raisins, the cloves, cinnamon and cocoa powder make this extremely amazing cookie that you have never experienced in your life.

They're chewy, spicy, cocoa-y, just plain amazing.

Please make some, feed my newly found cinnamon addiction.

Surprise oatmeal cookies
[ from Serious Eats ]

1 cup unsalted butter, room temperature
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
2 eggs, beaten
2 teaspoons vanilla extract
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
2 cups oats, not quick oats
1 1/2 cups all-purpose flour
1/2 cup raisins
1/2 cup walnuts or pecans (I did not use)

In a large bowl, using an electric mixer, cream together the butter and both sugars, Beat until lighter in colour and texture, about 4 minutes, scraping down sides of bowl as needed. Add the salt, eggs, vanilla, cloves, nutmeg, cinnamon, baking soda, and cocoa powder, mix until well incorporated.
Fold in the oats and flour, once no dry spots remain, fold in the raisins and nuts (if using).

Cover bowl with plastic wrap and chill at leads one hour.

Preheat oven to 325 degrees. Roll dough into small, tablespoon-ish sized balls and place 2 inches apart on a cookie sheet. Bake for 10 - 12 minutes or until cookies look set, really hard to tell if they are cooked so play it on the safe side. Let rest on cookie sheet of 1 minute, then remove and let cool completely on a wire rack.

Store leftovers in an airtight container.