Chocolate-Spiked Oatmeal Cookies

Last week I found myself craving oats.  Admittedly, a little strange.  I found a recipe for oatmeal cookies that looked great and no dairy- perfect experimenting material!  I was really excited to make a recipe with raw honey, flaxseed meal and almond butter – new baking ingredients for me.  Could this be the perfect cookie?  The recipe was incredibly easy to follow, and I feel like the new items I purchased are good staples to add to our pantry – but cookies, these are not.  I would describe them more as a nutrition bar consistency in the shape of a cookie – the flavor being nice nonetheless.  I liked that for 12-24 cookies, it only calls for 1/4 cup dark chocolate chips and they cook quick.   As cookies can be to individuals what bagels and pizza are to New Yorkers, this might not be the greatest recipe to bring to a party in mixed company.  That being said, if you’re feeling adventurous (and craving oats) try this recipe.  I think you’ll be pleased.

Some tips

  • I used Silpats instead of spraying the pans with Olive Oil spray
  • I added 1/2 tsp. more cinnamon
  • I made the cookies in two batches – one using an ice cream scoop; the others using a tbsp. measuring soon – ice cream scoop yields 12 cookies and tablespoon yields 24 cookies
  • Ignore the recipe’s description these will be crispy – 8-9 minutes is perfect to cook these at 350 (longer makes them like ‘cardboard cookies,’ according to Scott)

Chocolate Spiked Oatmeal Cookies

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