From American Profile
This recipe served two purposes for us, first of all, to eat chocolate (a daily goal!) and secondly, to try our new vanilla from the Dolan Flavoring Company. We just started carrying the Mount Williams Vanilla as well as the Autumn Lane Pure Bourbon Vanilla Extract. Both of these vanillas are made right up the street in Portland, Maine and we’re excited to carry them in addition to the Mexican vanilla we’ve sold for quite a while.
Vanilla can often brighten up and bring out the other flavors it’s paired with which is why it’s such an important addition to this chocolate cookie recipe. If you want more chocolate flavor, make sure there’s vanilla in the recipe!
Amy used the OXO Medium Size, 1 ½ tablespoon cookie scoop and the recipe made 36 cookies.
1 ½ C Sugar
1C Unsalted Butter, softened
1 tsp Vanilla Extract (Autumn Lane Pure Bourbon)
1 ¼ C All-Purpose Flour
1/3 C Cocoa Powder
½ tsp Baking Soda
½ tsp Salt
3 C Quick Oats, uncooked
6 oz Semisweet Chocolate Chips
¼ C Water (may not be necessary)
Preheat oven to 350°F. Lightly grease a cookie sheet or lay down parchment paper.
Combine sugar and butter in a large bowl. Beat with a mixer at medium speed until fluffy. Beat in egg and vanilla.
Sift together the flour, cocoa, baking soda, and salt. Stir into the sugar and butter mixture. Add oats and chocolate chips. Dough will be very stiff. Add up to a ¼ C water if needed. Form tablespoons of dough and place on the cookie sheet. Flatten slightly. Bake 10-12 minutes.