I added nibs to this recipe adapted from The Essence of Chocolate; but you could also use any finely chopped nut or fruit you like.
If you're feeling really indulgent, dip the cooled cookies halfway into melted dark chocolate and allow them to set before serving.
- Yield:Makes about 40 2" cookies
- Active time: 10 minutes
- Total time:20 minutes
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 cup oats
- 1/3 cup butter, melted
- 3 tablespoons heavy cream
- 2 teaspoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon olive oil
- 1/4 cup cocoa nibs
Place two racks in the top half of the oven and preheat to 375°F. Put the flour, sugars, cinnamon, baking powder, salt, and oats in a medium bowl and stir to combine.
Put the melted butter, heavy cream, honey, vanilla and olive oil in a large bowl and stir until smooth. Add the dry ingredients and mix until combined. Fold in the cocoa nibs.
Line two baking sheets with silicone mats or parchment. Drop the batter by scant teaspoons onto the prepared pans, leaving at least 3" between mounds (they will spread quite a bit).
Bake for 8-10 minutes, rotating pans halfway through baking, until the edges are deep golden brown and the center is mostly set. Cool 5 minutes on the pan, then transfer to a rack to cool completely.