Happy January! ‘Tis the month for new gym memberships and tossing out left-over holiday sweets. However, February aka Chocolate Month is also fast approaching, so in the spirit of compromise, I say bring on the ‘healthier’ chocolate cookie recipe!
Based upon the evidence of the untouched confections in the above photo of the plate I left out for Santa, it looks he wants me to have these cookies. And who am I to deny Santa? That being said, I am always happy to share, and I will be more than happy to take some of these bad boys out of the freezer should the jolly man show up at my doorstep with a hankering come Valentine’s Day. Santa’s a romantic, right?
Chocolate and mint is one of those flavor combinations that instantly reminds me of the holidays, but I am fairly certain that I will happily enjoy these cookies year round, especially since they really are almost as delicious out of the freezer as they are out of the oven. By the way, did you know that Peppermint is actually believed to be a naturally occurring hybrid of spearmint and water mint, and that there is evidence that suggests that humans have used it for a variety of applications for more than 10,000 years?
Here are some links to satisfy your inner investigative food nerd:
(If you have one of those.. I do ;))
Alright, bring on the Cookies!
ChocoMint Peppermint Cookies
Bake at 350 degrees for 10 min or until just done
Makes 12 Cookies *
1 cup Quick Oats (280)
1 XL Egg (80)
1 1/2 tsp Sour Cream (Cabot Light is my preference) (9)
1 1/2 TBSP Organic Coconut Oil (180)
3 TBSP Raw Sugar (135)
3 TBSP Hershey’s Special Dark Cocoa Powder (30)
1 TBSP Hershey’s Special Dark Chocolate Chips (70)
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp allspice
2 TBSP Espresso Powder
1 tsp good Vanilla
1 tsp Peppermint Extract
Electric Mixer and/ or Lots of Elbow Grease
1. Pre-Heat Oven to 350 Degrees
2. Combine Coconut Oil and Sugar in medium-sized mixing bowl, using fork or electric mixer.
3. Add Egg, Sour Cream, Allspice, Espresso Powder, and extracts and mix until smooth.
4. Stir in Cocoa powder, Oats, Baking Powder, and Baking Soda.
This cookie batter is very thick and I find that a wooden spoon or fork at this stage works better than maxxing out the motor on my electric mixer. A pair of clean hands also works great for mixing if you are making several batches at once.
5. Stir the Chocolate Chips into the batter. You can move directly to scooping cookies at this point, but for ideal texture chill the batter in the fridge for at least 20 min or up to 24 hours before baking.
6. Coat a cookie sheet in a layer of Parchment Paper and divide batter into a 12 charmingly rustic lumpy cookie shapes using a cookie scoop or tablespoon.
These cookies don’t expand much, so they can sit fairly close together. I’ve fit about 30 (five rows of six) on a 13″ x17″ cookie sheet, sitting the rows of cookies 1 1/2″ to 2″ apart. You can use non-stick spray on your cookie sheets, but after trying both methods I found I preferred parchment paper. These cookies are a bit sticky because of the lower fat content, and the parchment paper enables slightly cooled cookies to slide off the pan more easily in preparation for the next batch!
7. Bake cookies in a 350 degree oven for about 10 minutes (slightly longer or shorter depending on how many trays you have in your oven at once). These cookies can dry out quickly if baked too long, so I recommend keeping a watchful eye on them. You will know the cookies are done when they appear to have an formed an outer shell and are just beyond looking sticky in the center.
When I made large batches of these cookies for Christmas I put two pans in the oven at a time and baked them for 5 minutes, rotated the pans, and baked for an additional 4 to 5 minutes.
8. Allow cookies to cool 8 to 10 minutes before removing from the pan.
9. Under ideal circumstances these cookies should be enjoyed/experienced with a friend while still warm and while listening to Jack Johnson’s ‘The Sharing Song’.
*Cookies store well up to 2 weeks in the fridge, or a couple months in the freezer.