There are two things I have a hard time shaking: Cookies and Cake (Ok, three things: Ice Cream, too). If you were to mention the word ‘cake’ in a sentence I would obsess about it until I ate a piece. For example: years ago my son and I needed to leave a kid’s birthday party early. Unfortunately, we left before cake was served. That night, after putting my then 2 year-old son to bed, I made a cake in order to scratch the itch. I then proceeded to eat two (large) pieces. The same is true with cookies. Talk of cookies = me making a batch of my favorite Oatmeal Chocolate Chip Cookies with Greek Chocolate without hesitation.
The other night I participated in a #FoodieChats on Twitter with Quaker Oats. I love oats in all forms: raw, as a cereal, in trail mix, pancakes, cookies, topped on a fruit crumble… you name it. Talking about oats immediately got me thinking of these cookies, and I couldn’t get them out of my mind. So, yes, yesterday in the 80+ heat and mild humidity of NYC, I did the unthinkable: I turned my oven on.
And I do not regret one minute of it.
Any chocolate can be used for these cookies I just love to “Greekify” these by using my favorite ION Greek Milk Chocolate.
2 sticks butter, unsalted
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
2 1/2 cups oatmeal (I use Old Fashioned Quaker Oats.)
1 cup walnuts (optional) whole or halved, not chopped.
1 cup chocolate chips (I use semi-sweet)
1 bar of ION Greek Chocolate, finely grated
1 bar of ION Greek Chocolate, for tops of cookies
In a stand or hand mixer cream together butter and sugars. Add vanilla extract and eggs and combine. In a seperate bowl, combine cinnamon, baking powder, soda, salt, flour oatmeal and walnuts. Slowly add the dry ingredients into the creamed mixture just until combined. Don’t mix it too much or the mixture will become too stiff. Add the chocolate chips and the finely grated ION chocolate at the last minute just to combine.
Use a small ice cream scoop to scoop out cookie dough balls onto lined cookie sheets. Wedge an ION chocolate square (or 2) onto each ball of dough.
Bake for 7-8 minutes at 375 degrees. Allow to cool on pan for about 2 minutes before removing to a cooling rack. Cookies are very soft, so be careful. If one breaks, eat it immediately. ;)
©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!