I found a really nice display of Green & Black’s Chocolate at the Natural Grocery Store and had a hay day you might say. I got a little carried away and I’ve been thinking about these cookies ever since. I used 2 of the Hazelnut & Currant Dark Chocolate bars which made these oatmeal cookies top notch! I liked the dark chocolate chunks with bits of hazelnuts and currants with the standard cinnamon-oatmeal combination. Judging by the rate of consumption everyone loved them.
These would be a great addition to your holiday cookie line up and they make a mighty fine after school snack.
For those of you that would like to read my feature in the “big city” newspaper it’s here. The video is not up yet, I’m guessing they are still trying to edit it!
I hear it’s national chocolate week so here is my contribution. I think you ‘ll like it!
Oatmeal Cookies with Green & Blacks Dark Chocolate
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 cups quick-cooking oats
- 2 3.5 oz Green & Black’s Hazelnut & Currant Dark Chocolate Bars, chopped
Pre-heat oven to 375 degrees.
In a large mixer bowl, cream butter and sugars together. Add eggs, vanilla and espresso powder and mix until combined.
Add flour, baking soda and flour mixing until well combined. Add chocolate and mix well.
Scoop onto a lined or greased baking sheets and bake for 10-12 minutes or until lightly browned.