Recipe: Oatmeal Chocolate Cookies

In celebration of Father’s Day today, we’re bringing you a recipe for delicious oatmeal chocolate cookies that dad (or anyone you want to share with) will love! Made with hearty oats, walnuts, dark chocolate, and applesauce subbed in for butter, these cookies are a little more wholesome than the store-bought varieties. Don’t worry if you’re not a savvy baker, these cookies are easy to make in just 5 steps! 


Yield:
12 cookies
Prep time: 10 minutes
Total time: 25 minutes

Recipe Adapted from Betty Crocker

Equipment:

  • Measuring cups and spoons

  • Small whisk or fork

  • Small bowl

  • Stand mixer (or hand mixer)

  • Large mixing bowl

  • Wooden spoon

  • Chef’s knife

  • Parchment paper

  • Cookie sheet

  • Wire cooling rack

Ingredients:

  • 1 “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water)*

  • 1 cup packed brown sugar

  • ½ cup unsweetened apple sauce (or a small 100 ml container)

  • 1 teaspoon vanilla extract

  • 2 cups quick-cooking oats

  • 1 ½ cups unbleached flour

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup dark chocolate, chopped (or chocolate chips)**

  • 1/3 cup walnuts, chopped

* Feel free to use 1 egg in place of the flax if needed
** I use 70% cocoa but you could also use 50% or semi-sweet chocolate

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Directions:

  1. Preheat your oven to 350 °F. In a small bowl, whisk the ground flaxseed with water to make a “flax egg” and allow it to set in the fridge for 10 minutes. When ready, the “flax egg” will look thick and have a similar consistency to raw egg whites. While you wait, chop up your dark chocolate and walnuts with a chef’s knife and set aside.

  2. Combine the brown sugar, apple sauce, and vanilla in a stand mixer or using a hand mixer. Add in the “flax egg”, oats, flour, baking soda, and salt and keep mixing until mostly combined (some flour should still be visible). 

  3. With a wooden spoon, gently fold in the dark chocolate and walnuts until well combined.

  4. Line a cookie sheet with parchment paper then transfer about 3 tablespoons of dough per cookie onto the sheet, leaving 2 inches of space between each cookie. You should end up with 12 equal-sized cookies.

  5. Bake for 12-15 minutes or until the cookies turn a light golden brown. They should be slightly soft on top and harder on the bottom edge. Allow them to cool for a few minutes before transferring to a wire cooling rack.

Ryan Stallard