…Phew! The highly creative name of these cookies as well as the cookies themselves are quite a mouthful. I threw these together in dual attempt to 1) mask the garlic smell that my dinner expelled throughout my entire apartment, and 2) pass time while waiting for my amigos to arrive. Both of these things were achieved!
This is a basic oatmeal cookie recipe that I often jazz up with whatever I have on hand. Last night, I acknowledged the fact that the 20 lbs of Seattle Chocolates truffles (provided by my lovely roommate, Hanna, and her place of employment), would not be eating themselves if I didn’t do something with them, so I put a handful of ’em in my blender and made some nib-like chunks. I also added shredded coconut and coconut extract for good measure!
Without further ado, here is the recipe:
Preheat oven to 350 degrees.
1/2 cup butter or margarine
2/3 cup brown sugar
3/4 cup flour
1 1/2 cups oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (This I omit when adding chocolate or other flavors.)
1 teaspoon vanilla
Optional: 1 cup chopped Seattle Chocolates milk chocolate truffles
Also optional: 1/2 cup unsweetened shredded coconut
Even more optional: 1/2 teaspoon coconut extract
1. In a good-sized mixing bowl, cream together the sugar, egg and slightly melted butter. Once smooth, add in vanilla extract (and coconut, too, if you so desire), salt and baking soda.
2. Add flour and mix until incorporated.
3. Lastly, mix in oats, chocolate chunks, shredded coconut and any other delightful things you’ve decided to include (IE: raisins, cranberries, nuts.)
4. Scoop dough by heaping teaspoon onto an ungreased baking sheet and bake for 8-10 minutes or until the edges are a nice golden brown.
Here’s to hoping that passersby didn’t think anything of me sprawling out on the concrete deck of my apartment before a bowl of cookies.