It’s my birthday today! Woot woot!
Chris surprised me with a brand spanking new Kitchen Aid stand mixer. And I LOVE it! I’ve been cooking and baking forever but I never got one for myself. I would gawk at them in stores instead. This has been one of the best birthday presents. As my friend put it, “it’s the gift that keeps on giving” since my plan is to get everyone around me rotund now as I create new yummy things with it.
Chris asked me what’s the first thing I would make to christen it. While hugging the extremely heavy and cold machine, I decided it had to be something I love to eat. This treat had to be sweet too since it was my birthday afterall. It was a no brainer that I would pick my all time favorite baked good: OATMEAL COOKIES! I know, I know, some of you are saying oatmeal cookies aren’t that glamorous but I just love them. They taste amazing. And the smell is intoxicating, especially fresh baked ones. I also like to lie to myself that these cookies are “better for you” because there are oats in them….
I made Dark Chocolate Chip Oatmeal Cookies. So sinful! This cookie is soooooooo decadent because of the chocolate. The chocolate is rich, smooth, and creamy and pairs perfectly against the crunch of the oats. I use dark chocolate (60% cacao or above; Ghirardelli preferred) in this recipe because I like the smokey bitterness that comes from the cocoa. The bitterness tames the sugar in the cookie so that the pastry isn’t too sweet so you can enjoy more than one!
Dark Chocolate Chip Oatmeal Cookies
- 1 cup all-purpose flour
- For a softer chewier cookie: ¾ cup rolled oats
For a firmer textured cookie: 1 cup rolled oats
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon nutmeg or cinnamon
- 1 stick unsalted butter (room temperature)
- ½ cup sugar
- ½ cup light brown sugar
- 1 large egg (room temperature)
- 1 teaspoon almond extract
- 1½ cups dark chocolate chips
- Optional: 2 tablespoons almond milk (if dough is too crumbly)
Preheat oven to 375°F
- In a medium bowl, whisk together flour, cinnamon, baking powder, and salt.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugars until light and fluffy, about 1 minute. Add egg and almond extract and mix until well combined, about 2 minutes.
- With the mixer running, gradually add the flour mixture then add oats. Mix until just incorporated, the dough will be stiff (but if mixture is too crumbly and falls apart, add 1 tablespoon of almond milk at a time to make the mixture stick together).
- Remove bowl from mixer and fold in chocolate chips. Refrigerate cookie dough for 30 minutes.
- Using a scoop, make round balls and set on a baking sheet about 2 inches apart. Lightly push down on each dough ball to flatten with the back of a spoon. TIP: I dip the spoon in water after pushing down each cookie to keep the dough from sticking.
- Bake for 9-11 minutes until the cookie edges are slightly golden.
- Remove cookies and allow to cool on a baking sheet.
No stand mixer? No problem! This recipe can easily be made with a hand mixer too!
To avoid gaining 50 lbs from these cookies, I always make a few batches and pack them up to share with friends. One simple and cute way to package is to stack the cookies inside plastic bags and tied off with bakers string! Enjoy my birthday cookies!
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