Oh-Yeah!! The Oatmeal Cocoa Seed Cookie

Every family has a killer oatmeal cookie recipe hidden away & my friend Linda shared hers with me the other day.  It was amazing as I knew it would be because it was somewhat similar to MY family’s recipe as well!  Funny how good cooks tend to think alike!  After eating myself to shame on her delicious cookies I started thinking about different spins I could put on this ol’ favorite.  My husband LOVES cookies with nuts & doesn’t tend to like big chunks of chocolate in his cookies.  Weird, I know!  I’m still working on him, but really, there are some of us that like our cookies just a tad bit less sugary.  That doesn’t mean it has to lack in the yum department though! I have seriously found the best combination for an out of this world oatmeal cookie!  Brace yourself for the….Oatmeal Cocoa Seed Cookie!!  Don’t judge it till you try it!

A lot of people add chocolate chips to their oatmeal cookies & that’s totally fine.  In fact I love it that way, but adding cocoa powder to the recipe instead gives your cookie a subtle chocolate flavor that blends perfectly with the oatmeal & seeds that are in this recipe.  Seeds?  Yes, I said seeds!  We all know the amazingly nutty flavor of sunflower seeds & in this cookie it’s just pure bliss!  Now, the other one is actually a seed but many of us think it’s a nut…the pistachio!!  Pistachios are in fact a seed;)  Is your mouth drooling yet?  Chocolate, oatmeal, sunflower, & pistachio seed cookies?  If your mouth isn’t watering then there is something seriously wrong lol!

With how fast this recipe comes together & the speedy cooking time, it’s an awesome recipe to have on hand.  It will make even the pickiest eaters go back for seconds.  Give it a go! 😉

Preheat Oven to 350 degrees

Cookie Bake Time: 10-12 Minutes

Wet Ingredients in One bowl:

1 Cup White Sugar

1 Cup Brown Sugar (Packed)

1/2 Cup of vegetable shortening (Crisco)

1/2 Cup Softened Butter

3 Eggs

1 Teaspoon Vanilla Extract

Dry Ingredients in Another Bowl:

2 Cups Flour

2 Cups Oatmeal

6 Tablespoon Unsweetened Cocoa Powder

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Sea Salt

Added Later:

1/2 Cup chopped pistachios (Put in ziplock bag & smack with a can or jar to roughly chop them)

1/2 cup shelled sunflower seeds

*Start with your wet ingredient bowl.  Add you white & brown sugar, vegetable shortening, & butter & cream together.

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*Once thoroughly combined, add in 1 egg at a time until fluffy.  I use my hand mixer for this, but you can do it with a whisk as well.  You will get bigger muscles that way;)  After all of the eggs are incorporated, stir in the vanilla and set aside.

*Measure out all dry ingredients into one bowl and mix with a whisk until all of the cocoa powder has evenly distributed throughout.

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*Add the dry ingredients to the wet ingredients and mix with stiff spoon until fully combined.  Add 1/2 cup chopped pistachios & 1/2 cup shelled sunflower seeds.  Gonna have to use some muscle because the dough will be pretty stiff.  Just mix until they look even throughout.

*Scoop out and roll into balls in the palms of your hands.  They should be slightly larger than a quarter for the cookies I made in the pictures.  At that size, this recipe yielded me 48 cookies!!  Plenty to share or freeze for another day.  On another note, you can even freeze the dough to bake later if you don’t have the time to bake it all in one day.  Just wrap it tightly like a long roll in saran wrap twice before placing it into the freezer.

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*Place dough balls on a lightly greased cookie sheet or parchment paper.  Place into oven and set the timer for 10 minutes!  That’s usually all the time it takes for my cookies to perfectly bake in my oven, but I know all ovens are different. So, yours might take a couple minutes longer, but always check them at 10 minutes to be sure.  You’ll know they are done when they have a slight glossy sheen with a delicate cracked top!  They will be gorgeous!!

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Tip- Let the cookies rest on the cookie sheet a couple minutes to cool before using a spatula to transfer them to a paper towel.

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I know these cookies will freeze like a dream, but honestly I’ve never actually had them make it to the freezer!  They get snatched away so fast that they don’t even stand a chance!  So, if you want a completely awesome spin on the good ol’ fashioned oatmeal cookie then give this baby a try!  It will not disappoint even the pickiest of eaters!!

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Perfectly chewy with a crisp shell on the outside!  The seeds & cocoa compliment the oatmeal & make this cookie a little piece of heaven! 😉

Enjoy!

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3 thoughts on “Oh-Yeah!! The Oatmeal Cocoa Seed Cookie

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