During a brief chat with the husband at work yesterday, I discovered that his co-workers picked up some dessert to celebrate his birthday. “Oh, that’s so nice, honey,” is what I said. “Shit,” is what I thought. I remembered the presents, the card, the birthday breakfast, but somehow forgot a sweet little something to stick a candle in. Co-workers 1 – Wife 0. I really need to step up my game in life. I can blame the extra responsibilities associated with my new found glory all I want, but the reality is our little angel is basically sleeping through the night and I’m getting just as much shut-eye as did before him.
I began racking my brain for something I could put together quickly. Joe’s not a huge cake fan, which worked out well considering I didn’t have the time to bake, cool, and frost a cake, so that was ruled out. Brownies or blondies? Those could be fun, but we just enjoyed some last week. The pile of mush that is my mind quickly went back to some ridiculous cookies we had last December when I participated in Love and Olive Oil and The Little Kitchen’s Great Food Blogger Cookie Swap. We received this batch from Madeline at Thursday Night Baking and it was literally love at first bite. Chewy, chocolatey, nutty perfection with a hint of sea salt the catapulted the cookie into euphoria. Did I mention they have oatmeal? So that makes them a little healthy, right? Not at all, but I’ll always try my best to justify a sweet treat. I’ve only made them once since – maybe because the two of us ate through them in a matter of days…
As soon as I wrapped up work, the little man and I headed to the grocery store for a few last minute ingredients. We whipped up a batch of these cookies and cooled them before the big man even walked in the front door – that’s how quickly this recipe comes together. He knew that something delicious was baking in the oven by the smell – it’s impossible to hide that! But fortunately, we were still able to surprise him after dinner with a few of these and a candle. A birthday sweet and a birthday wish for the husband. Success under the gun! I don’t think I’d have it any other way…
2 cups flour
1 cup rolled oats
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup dark brown sugar
1/2 cup natural cane sugar
2 sticks salted butter, room temp
1 tsp. vanilla extract
2- 4 oz. semi-sweet chocolate bars, coarsely chopped
1 cup toasted pecans, coarsely chopped
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Combine flour, oats, baking powder, cinnamon and 1/2 teaspoon salt in a medium bowl. In a large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar, and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and, letting combine fully between each one. Stir in the vanilla.
With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and pecans by hand with a spatula.
Spoon the cookie dough by 2 tablespoon-size balls onto the parchment lined cookie sheets, placing each ball approximately 2 inches apart. Place the cookie sheet in the oven and bake for 12 to 13 minutes. As soon as they come out of the oven, sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot in order for the salt to adhere. Let the cookies cool for 2 – 3 minutes and then transfer them to a cooling rack.
A couple notes:
- I’m very liberal with the sea salt… Let’s just say I use more than a “few grains.” I used my sea salt grinder to top each cookie with large flakes.
- This is a fabulously chewy dough that is super-versatile. Have fun with it and substitute your favorite nut or chocolate. I’m thinking white chocolate and macadamia would be another stellar combination.