This is a great oatmeal cookie recipe with a twist--cocoa nibs. Cocoa nibs are cocoa beans that have been roasted, separated from their husks and broken into small pieces. They can be eaten as a snack or added to baked goods or other dishes for added crunch, chocolaty flavor and are highly recommended for their nutritional benefits.
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 1/2 cups old fashioned oats
(I used a combination of large flake oatmeal and steel cut oats.
1 cup chopped walnuts
1/2 cup cocoa nibs
1 cup semi-sweet chocolate chips
Heat oven to 350 degrees. Line cookie sheets with parchment paper.
Cream butter and sugars until light and fluffy.
Beat in eggs one at a time. Beat in vanilla.
Whisk together flour, baking powder, baking soda and salt in a separate bowl.
Add flour mixture to butter mixture and beat on low speed.
Partially mix in oats, walnuts, cocoa nibs and chocolate chips with mixer
and finish mixing in by hand.
Scoop dough out by the tablespoonful onto baking sheets. Bake on middle rack of oven for 10 to 13 minutes until toasted brown on top. After removing from the oven allow to cool for 5 minutes. Finish cooling on a wire rack.
Cookies will last a room temperature for 4 days. Unbaked cookie dough can be left in the fridge for a week or can be frozen for about a month.
