Earl Grey Chocolate Oat Cookies
I first made this cookie in September 2014. We'd already launched Noshy and were deep in What Other Cookies Can We Make mode. Enter, Earl Grey Chocolate Oat. We loved these but they never made the cut to go into production. We hope you enjoy.
Yields approximately 3 dozen cookies.
This recipe works with all manner of similarly potent teas.
- Oven, preheating to 350* F
- A set of measuring cups
- A set of measuring spoons
- Baking Sheets lined with Parchment paper (or silpats, if you're into those)
- An electric mixer with a paddle attachment OR a sturdy bowl and spoon and strong arms.
- A large and small bowl (or two large and one small if you're not using a mixer)
- A cookie scoop (#40 or tablespoon scoop) or spoon or melon baller
- Rubber Spatula
1 1/2 cups oatmeal
1 1/2 cups flour
1/4 cup cocoa powder
1 cup dark chocolate chips
1/2 teaspoon baking soda
1/4 teaspoon salt
Contents of 1 Earl Grey tea bag
1 stick butter
1 1/4 cups dark brown sugar
1/4 cup white sugar
1 egg yolk
1/2 cup milk
1 1/2 teaspoons vanilla
2 ounces melted dark chocolate, slightly cooled
Contents of 4 Earl Grey tea bags
- Coarse or Turbinado Sugar
- In a bowl, add all your dry ingredients and combine with a fork or whisk
- In a second, larger bowl (or your mixer bowl), add your butter and sugar and mix until fluffy.
- Add the egg, vanilla, and tea to your sugar mixture and mix until well combined.
- Add the melted chocolate and combine. Make sure the chocolate has cooled slightly as to not cook the egg.
- Add the milk and until fully combined, mix slowly. Then, beat it well.
- Once your "wet" mixture is nice and fluffy, pour in your dry mixture and SLOWLY combine it until just mixed There should be no flour clumps in the bottom of your bowl. If you over mix it, you will make tougher cookies so feel free to do the last bits by hand.
- Scrape down the sides of your bowl with your spatula and start scooping your cookie dough with your cookie scoop. If you're coating them, roll them in the coating before placing them 2" apart on your baking sheets. If skipping the coating, place them directly on the baking trays.
- Bake for 10-12 minutes or until starting to brown slightly. You should be aware that all ovens lie so go by your instincts and how the cookie looks versus the timer.
- Once your cookies are done, let them cool slightly before digging in!
PS: I am happy to tell you that this will not turn into one of those recipe blogs that have you scrolling through pages and pages of story just to get to the recipe. You're welcome. ;-)