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Sometimes…sometimes you just need a cookie.
A really big, chocolate chunk filled cookie. Preferably warm and preferably dipped in chocolate…and then sprinkled with flaky sea salt cause everything is better with sea salt. <–true fact.
Watch the how-to video here:
Sometimes that’s all a Friday needs. You know…. I know, you know.
Today is one of those Friday’s. A Friday meant to be filled with Harvest Oatmeal Chocolate Chunk Cookies. Sounds perfect, right? That’s because it is.
Here’s the deal. I actually had a different post planned for today, but then I just could not get it ready in time (a few things happened/fell through/got pushed back…don’t worry it’s still going to happen, just not until next Friday!). That left me with the question of what to makefor today’s post. Almost automatically I knew I really just wanted to make something simple. Simple is really pretty awesome sometimes, so I went with.
I also knew I really wanted cookies. I haven’t made cookies in a while and cookies just felt right. I mean, can cookies ever feel wrong?? No, NEVER.
In the same way, I also knew I wanted to include some fallish ingredients. I know it is not technically fall yet, but my mind is there. I am ready, and after Sunday’s pumpkin spice latte, I kind of just gave in and said, “ok, I’m over summer, let’s do fall”. I know, that may sound horrible, but that’s just kind of how I am feeling.
If you can’t fight it, roll with it, right?
SO I am rolling with it.
Also, how happy would you guys be with me if I told you that these cookies are healthy??!?
Guess what, they are!! Like really pretty healthy and you can even make them healthier buy adding in pumpkin and removing that 1/4 cup of brown sugar. I liked them best minus the pumpkin and + the brown sugar, but only because the cookies turned out more cookie-like this way and not all muffin like. Both cookie version taste DELICIOUS though, so go with whichever fits your needs.
And you guys, these cookies are also as simple as it gets. One bowl. Mix. Bake. Dip in mass amounts of dark chocolate. Cover in toasted, salty pepitas (hulled pumpkin seeds) and eat. I prefer them all warm, gooey and extra messy, but if you’re a clean person, I guess you can just let the chocolate set.
But umm, I promise that’s going kind to be kind of hard. I don’t recommend it.
What I do recommend is a giant glass of milk.
Some cozy slippers and a really good movie.
And then a warm cookie. Or two. Or three….
Cause remember, they’re good for you!!
Harvest Oatmeal Chocolate Chunk Cookies with Salted Toasted Pepitas.
Author: Tieghan Gerard
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings: 30 Cookies
Calories Per Serving: 293 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 2 1/2 cups old fashioned oats
- 1 cup flour
- 1 cup white whole wheat whole pastry flour or hazelnut flour (I like to use Bob's Red Milk)
- 1/4 cup light brown sugar * optional
- 10 medjool dates finely chopped*
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup coconut oil melted OR 1/4 cup melted coconut oil + 1/4 cup pumpkin puree
- 1/2 cup unsweetened apple sauce
- 2 eggs
- 1 tablespoon vanilla
- 2 cups dark chocolate chopped
- 1/3 cup unsweetened flaked coconut
- 8 ounces semi-sweet or dark chocolate melted
- 1 cup raw pepitas and or hazelnuts
- 1 tablespoon butter or coconut oil
- 1 teaspoon maple syrup
- instant coffee powder + salt for sprinkling
Instructions
Preheat the oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper.
In a large mixing bowl or bowl of a stand mixer, add the oatmeal, flour, hazelnut flour, brown sugar, baking soda, salt, cinnamon, melted coconut oil (pumpkin if using), applesauce, eggs and vanilla. Beat until the dough is moist and all the ingredients are combined. Fold in the chocolate chunks + coconut flakes
Using your hands clump together 1 1/2 tablespoons of dough. Place on the prepared baking sheet and squash down into a 1/2 inch thick circle. Repeat with remaining dough.
Bake for 10 -12 minutes or until set. DO NOT OVER BAKE, if anything under bake. Let cool slightly on a cooling rack.
Meanwhile, heat a skillet over medium heat and add the butter. Once melted, add the pepitas and hazelnuts + maple. Cook until lightly toasted and caramelized.
Dip each cookie into the melted chocolate and place on a parchment lined cookie sheet. Sprinkle the seeds onto the cookies and then sprinkle with salt + crushed instant coffee powder. Allow the chocolate to set up... dig in!
Cookies can be stored in an airtight container for up to 4 days.
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I think I’ll have another please? Happy Friday! 🙂
