“Hmmm…” Thought I. “I bet these corn nuts (maize tostada) would taste good in a dessert.”
“And…” Thought I, “those chocolate chip cookies with the pumpkin seeds (semi di zucca) were really good. I wonder how they made them?”
“Oh look!” Thought I with an exclamation point! “Oat flour!”
And that is how these dang good cookies came to be.
My husband likes them with a caffè (coffee) for dessert or a snack, and with tea (tè) for breakfast. I like them Americana style with a glass of cold, raw milk on the side.
This recipe makes 18 cookies as measured out with an ice cream scoop. Make sure to leave some space between them so each cookie has some room to spread.
*note* I used 1 tsp Lievito Pane Degli Angeli as a substitute for 1 tsp baking powder and 1/2 t vanilla extract because I couldn’t find any regular baking powder. I like the rising power of the Paneangeli, but I don’t really care for the artificial vanilla taste it has.
Dang Good Oatmeal Choco Chip Corn Nut Cookies
1/2 C (113 g) butter, room temp
1/2 C brown raw sugar (can substitute regular light brown sugar, packed)
1/2 C raw sugar (can use regular sugar)
1 large pasture egg, room temp
3/4 C white flour
1/2 C oat flour
1 t lievito pane degli angeli
1/2 t baking soda
1/2 C rolled or quick cooking oats
1/4 C pumpkin seeds
1/4 C chopped corn nuts
1/4 C chocolate chips
In a large mixing bowl, cream butter and sugar. Add egg and vanilla extract (if using) and cream again.
In separate bowl whisk the flours, lievito pane degli angeli, and baking soda.
Add about 1/2 the flour mixture, mix well, and then add the remaining dry flour mixture, mixing well, and scraping the bowl to make sure everything is incorporated.
Add the oats, pumpkin seeds, corn nuts and chocolate chips. Mix well with a wooden spoon.
Put into refrigerator and chill while you preheat the oven to 325 F. Line a baking sheet with oven paper. Once the oven has reached temperature, take out the cookie dough and measure out each cookie with an ice cream scoop. Gently flatten the top of each cookie but don’t worry about a perfect shape. The nooks and crannies help it to cook into crispy edges.
Cook for 10-12 minutes or until they are lightly browned. Remove from oven and let cool down on the baking sheet for at least 5 minutes before transferring to a cooling grate.
IF, and I’m not saying you will, but IF you decide that you absolutely must have just a little taste after it comes out of the oven, you will notice that the cookie is ALMOST completely cooked in the inside, but not all the way. That is perfectly okay. The cookies will continue to finish cooking on the pan and as they cool down.
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