Kendall (roommate and best friend!) and I took to the challenge of baking a “healthier” cookie. And we succeeded. These chocolate oatmeal cookies with chocolate drizzle are chewy and soft and delicious.
Kendall runs cross country for UT and this recipe came from The Runner’s World Cookbook that she got over Christmas! It has tons of wonderful recipes that combine interesting flavors and healthy ingredients to make wonderful foods…but more importantly, desserts.
This is Kendall! This is a picture of us at the UT-Baylor football game where it was 20 degrees, rainy, and oh so COLD. We couldn’t feel our toes. But on the plus side, at least we looked cute. Am I right? Am I right? Oh! And the jackets we’re wearing are our T-jackets we earned from Texas Athletics after lettering in our first season as a Texas student-athlete. As you know, I play soccer and Kendall runs cross country. Hook ’em Horns!
Back to cookies…
Chocolate Oatmeal Cookies
- 6 tablespoons butter (room temperature)
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 3 tablespoons dark honey (such as Buckwheat)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- pinch of salt
- 1/4 cup unsweetened cocoa powder
- 2 cups quick-cooking oats
- 3/4 cup dark or semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans
Preheat the oven to 375 degrees.
In your electric mixer, combine the butter, brown sugar, white sugar, and honey. Beat on high speed for 1 minute until the mixture is light and fluffy. Add the eggs and vanilla. Mix until combined. Add the flour, whole wheat flour, baking soda, salt, and cocoa to the wet mixture. Mix until combines and try to not make a mess…hehe. Finally, turn in the oats, chocolate, and nuts.
Spoon the batter in 1 tablespoon mounds onto the greased baking sheet and bake for 10 to 12 minutes. Drizzle with some melted chocolate and voila! Yum!