DARK CHOCOLATE OATMEAL COOKIES
Dark Chocolate Oatmeal Cookies
I found this recipe courtesy of Bon Appétit Magazine (May 2004). These cookies are, to put it simply, perfect. The texture is crisp, but also a bit tender. The outside is soft with a crunchier center. The chocolate is rich and dark, not too sweet. Needless to say, I love them. This recipe yields 12 cookies, but I have found that it doubles very well. Market tip: Old-fashioned oats have been cut, steamed, and flattened with large rollers. Steel-cut oats are not as highly processed and look like tiny pellets. They produce a more "al dente" result.