Sometimes a girl just needs cookies. It’s a very specific and completely non-negotiable craving, and you just can’t go past the prolific chocolate chip. They are comforting and familiar, and exactly what I needed last Saturday. That, and a pair of cookie pants! Conveniently, they were also the choice for April in the Tartine Cookbook challenge that Mark and I have been doing this year, and I’m happy to say, another successful Tartine recipe.
The thing that interested me most about Tartine’s version of the chocolate chip cookie was the addition of oats and walnuts. It sounded like a winning combination, and I assure you it was. But they are a completely different species to the ones I proclaimed as my favourite ever last year, the famous New York Times cookies. It’s such an incredibly subjective thing, but I’d have to say my heart still lies with the New York Times beauties, because the perfect cookie has to have substance and just a little bit of crunch. And lots of chocolate. That’s a given, really.
Tartine’s were the flat and chewy variety, but this isn’t a bad thing. I think I’ve found their higher calling – an ice cream sandwich. Inspiration struck on the train home one evening and I was thrilled. I was also tempted to eat cookies for dinner, I won’t lie. This time I used vanilla ice cream, but my mind spins with the many flavours that would work especially well – white chocolate, espresso, and caramel just to name a few. Also, make sure you go and check out Mark’s blog too, he has just posted some delicious looking double chocolate cookies!
Chocolate Oatmeal Walnut Cookies
Recipe adapted from Tartine
• 340g bittersweet chocolate or chocolate chips
• 2 cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups old fashioned rolled oats
• 225g unsalted butter, room temperature
• 1 ¾ cups sugar
• 4 teaspoons golden syrup
• 2 large eggs
• 2 tablespoons whole milk (I used soy milk)
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 cup walnuts, coarsely chopped
1. Preheat the oven to 180ºC (350ºF). Line a baking tray with non-stick baking paper.
2. Coarsely chop the chocolate into pieces. Chill in the freezer until needed.
3. In a mixing bowl, stir together the flower, baking powder, baking soda and oats. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy. Stop the mixer and scrape down the sides with a rubber spatula as needed. Add the treacle and beat until well combined.
4. Add the eggs one at a time, beating well after each addition before adding the next egg. Beat in the milk, vanilla and salt and then scrape down the sides of the bowl. Add the flour mixture and beat on low speed until well incorporated. Scrape the sides again and fold in the chocolate chunks and walnuts with a spatula.
5. Have a small bowl of water ready. Scoop the dough onto the prepared baking sheet with an icecream scoop. Dip your fingers into the water and press out each scoop into a thin, flat, 3-inch circle.
6. Bake until the edges of the cookies are lightly browned but the centers remain pale, 10-12 minutes. Transfer the cookies to a wire rack to cool. They will keep in an airtight container at room temperature for up to 2 weeks.