Dark Chocolate Oatmeal Cookies

Photo by Brian Leatart

from Bon Appétit, May 2004 

adapted by Sisi Damner 

makes 24 cookies 

1 1/2 cups all purpose flour 

1/2 cup Droste (or other good quality) cocoa 

1 teaspoon baking soda 

1/2 teaspoon salt 

2 sticks unsalted butter, at room temperature 

1 cup sugar 

1 teaspoon vanilla extract 

4 tablespoons old-fashioned oats 

3/4 cup slivered almonds 

Preheat the oven to 350 degrees.

Sift first 4 ingredients into medium bowl. Using an electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add nuts and knead gently to blend.

Using moistened palms, shape 1 generous tablespoon o f dough into a ball. Place on prepared Silpat baking sheets. (I use these and think the quality of the cookies are better). Flatten the balls to 2-inch rounds. Use all ofthe dough and space the cookies 2 inches apart.

Bake the cookies until the center is very slightly firm and the top cracked. Baking time is about 14 minutes. Cool on your baking sheet.

This is a Scottish recipe and it has been an instant hit with those who have sampled it. The recipe called for chocolate chips, butI substituted the almonds instead. Therefore you can use either chips or almonds or both. It is alwaysfun to get a new cookie recipe. I was delighted to discover this one.