When I was despairing of the rate at which I was going through Kashi Oatmeal Dark Chocolate cookies – those things aren’t cheap! – I felt inspired to try to bake some of my own. Recipes I found searching online were complex and required more ingredients than I felt like dealing with. Anyway, an exact duplicate of the Kashi cookies wasn’t necessary. I was just hoping for reminiscent.
So, with that in mind, I thought I’d make an oatmeal chocolate chip cookie with whole wheat flour. Lately I’ve been trying harder to stick to local food where possible, which made me want to go with honey instead of sugar. After a few (delicious) attempts I felt that they were still missing something, hence the addition of hazelnuts, which make the cookies wonderfully crumbly.
The way in which these cookies were created from snippets of other recipes, as well as the prohibitive length of a strictly descriptive name, led to the Frankencookie.
Honey Whole Wheat Oatmeal Chocolate Chip Hazelnut Cookies AKA Frankencookies
Notes on ingredients: The honey taste really comes through, so I suggest a special honey if you can manage it. I get mine locally from Seattle Urban Honey, and the difference between that and generic grocery store honey is super noticeable. The nuts can be left out (add another cup of chocolate chips) or substituted for another type of nut; I just get hazelnuts locally. Yum!
1/2 cup of butter, softened
1/2 cup of honey
2 teaspoons vanilla
1 1/2 cups whole wheat flour
1 1/2 cups oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 teaspoon salt
1 cup chocolate chips
1 cup roasted hazelnuts, chopped
Preheat oven to 350 degrees
Add eggs one at a time, stirring well after each addition.
Stir in remaining ingredients except chocolate and nuts until well blended. Then gently fold in chocolate and nuts. Drop spoonfuls of dough onto cookie sheet, and smoosh with spatula or back of spoon.
Bake approximately 12 minutes or until just beginning to brown on top, switching oven racks halfway through for even baking.