Oats and chocolate - we were on a mission last week. We love those oat bars with chewy chocolate on top, but we don't like how hard the oat base often is. We wanted something chewy and soft, with a big dollop of fudge on top.
These cookies were the product of a little tweaking and playing aound with a favorite oatmeal cookie recipe. The base needed to be chewy, but firm enough to support the chocolate.
These ended up so good, and they last well for a few days, too. They stay chewy and don't get hard or tough, and the fudge on top is firm but chewy too. The walnuts add a fall touch and a little dash of nuttiness.
What's your favorite oat and chocolate match-up?
Fudge and Walnut Oatmeal Cookies
about 4 dozen
2 cups walnut pieces
2 cups chocolate chips
1 14-ounce can sweetened condensed milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup white sugar
2 large eggs
2 teaspoons vanilla extract
3 cups uncooked old-fashioned rolled oats
Heat the oven to 375�F. Spread the walnut pieces out on a cookie sheet and bake for about 10 minutes or until toasted. Grind them in a food processor until they are in smaller pieces. Grind 1/2 cup quite fine, like sprinkles.
Over medium-low heat, warm the condensed milk and chocolate chips in a small saucepan. Stir to combine completely and keep on very low heat.
Mix the flour and other dry ingredients and set aside. Cream the butter and sugar until fluffy, then add the eggs and vanilla. Add the flour and beat until smooth. Stir in the oats and 1 1/2 cups of the walnut pieces by hand.
Lightly grease a cookie sheet and dollop out small rounds of the cookie dough by teaspoon. Flatten into nests with the back of the spoon or your fingers.
Spread another teaspoonful of the chocolate mixture on top of each cookie dough nest. Cover it almost completely; the cookie will spread out around the chocolate. Sprinkle some of the remaining 1/2 cup of nuts on top.
Bake for about 12-15 minutes, or until just lightly golden brown. Let cool on the cookie sheet for a few minutes then remove to a cooling rack. Eat with a big glass of milk!
(Image credit: All photos by Faith Hopler for Apartment Therapy)