Recipe from http://www.food52.com/cooks/13_amanda
Co-founder of food52 and author
Husband-Tested in Alice’s Kitchen
Amanda of Food52.com (one of my favorite websites) adapted a Kentucky State Fair winning recipe and came up with this cookie. Her adaptations to the original recipe make this a winner in my book. How can you go wrong with dark chocolate, cocoa, toasted walnuts and oatmeal? This cookie is slightly crispy on the edges and tender-gooey in the middle. It’s time to turn on the oven, dust off your mixer and make something good for the soul. Remember to get your ingredients at Lost River Market & Deli, our community-owned grocery store.
MAKES ABOUT 60 COOKIES (I was able to make 70 cookies.)
Tip: Make sure all the ingredients are room temperature before beginning. Chill the dough just a bit so that it’s easier to handle.
1 1/2 cup sifted all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable shortening
1 cup sugar
1 cup packed light brown sugar (I used dark brown sugar.)
2 large eggs
1 teaspoon vanilla extract
1 cup old-fashioned rolled oats
1 cup coarsely chopped dark chocolate (I used Ghirardelli 70% Extra Bittersweet Chocolate.)
1 cup chopped toasted walnuts
Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Sift together the flour, cocoa, baking soda, and salt. (Remember that the flour should already be sifted and measured before you get to this point, so really the flour is sifted twice, once when you are prepping your ingredients and again with the cocoa, baking soda and salt.)
Beat the shortening and sugars in a large bowl just enough to blend well. Add the eggs and vanilla and beat until thoroughly mixed. Add the oats and chocolate, and mix again. Add the flour mixture, mixing well. Stir in the nuts.
Drop the dough by tablespoon onto the parchment-lined baking sheets, 1 1/2 inches apart. Bake until toasted on the edges but still moist in the center, about 12 minutes. Transfer to racks to cool.
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