I concocted this recipe earlier this week, and I think this is my new favorite cookie. I was looking to create a cookie slightly sweet, a little salty, with interesting texture, not the typical chewy or crunchy cookie. I guess the goal was half way between a cookie & a crunchy granola bar. I was also craving chocolate covered pretzels at the time, hence the salt & chocolate 🙂
I achieved a little extra coarseness in the cookie by using Turbinado raw sugar & kosher salt, I also added a generous portion of good quality chocolate chopped into chunks. Since I wanted these cookies to be an acceptable substitute for a granola bar in the morning, made sure to add some peanuts for a protein boost & used mostly whole grains. To add a little intrigue cardamom was used generously.
Chocolate-Peanut Cardamom Oatmeal Cookie Recipe
1/2 c. all purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking soda
3/4 tsp. kosher salt
1 tsp. cardamom (ground)
1 c. turbinado raw sugar
1 stick of softened unsalted butter
1/2 tsp. bourbon vanilla
1 2/3 c. old fashioned oats
1 c. good quality semi-dark chocolate (chunks)
2/3 c. lightly salted roast peanuts
- Preheat oven to 350 degrees.
- Sift together, both flours, salt, baking soda & cardamom, in a bowl.
- Cream butter & sugar together, then add vanilla and egg, beat until blended.
- Add the flour mixture while continuing to beat.
- Switch over to dough hook on stand mixer or incorporate the remaining ingredients by hand.
- Add oats and mix in thoroughly.
- Now add chocolate & peanuts, until evenly distributed through the thick dough.
- Cover a sheet pan with parchment or a silicone baking sheet.
- Scoop out the cookies (tightly packed) with a melon baller or other small scoop (I use a rounded double espresso scoop, with a bit of Pam sprayed on it). If you don’t have a scoop on had just do your best to make the cookies uniform & packed together.
- Bake for approx. 14 minutes.
- Put on a rack to cool.
This recipe makes about 2 1/2 dozen cookies.