Caroline and Claire of Bake With Us chose these cookies for Tuesdays With Dorie this week. (They will have the recipe on their blog.) I halved the recipe and after baking the first sheet-full and not liking how flat the cookies were, I decided to refrigerate the rest of the dough (which was more like brownie batter). I did so for 30 minutes to an hour and also added some walnuts to the rest of the dough. The rest of the cookies came out a little bit thicker, but these aren’t my favorite chocolate cookies. I felt like the oats didn’t belong.
I probably didn’t like these as much as I would have, but I made them on the heels of making these Chocolate Truffle Cakes. It was hard to compare these divine cakes to a so-so cookie.
I am always happy when I take the time to participate in TWD and make the chosen recipe for the week, so I’m not at all disappointed.
Here’s a chilled dough cookie right out of the oven. They were nice and puffy, but they flattened out as they cooled.
The cookies over on the left that are more flat are from the first batch baking them as the recipe suggest, as soon as the dough was made.
I am interested to see and hear about other TWD bakers’ cookies this week.
Just another beautiful, crisp February sunrise over the mountains with Utah Lake below. I love it when the clouds float down lower than the mountains.