During the creation process of these cookies, I wanted them to be flavorful with great texture. Obviously when I found out Scharffen Berger had an Oat milk Chocolate in the works, I just had to make an Oatmeal cookie to go with it. Chewy and crunchy but different from your average Oatmeal cookie. The Turkish figs add a bold sweet and savory flavor, while the seeds inside give off notes of toasty nuts and a nice crunch. Scharffen Berger’s 43% Oat milk chocolate melted beautifully and are full of oaty flavor. They’re also the perfect snack to eat while you wait for the cookies to come out of the oven. I can’t seem to put these cookies down!
Ingredient list:
1 cup of unsalted room temperature butter
3 Tbs of coconut oil
1 cup of granulated sugar
1 cup of light brown sugar
2 large eggs
2 tsp pure vanilla extract
1 ½ cups All-purpose flour
2 cups of Oat flour
1 cup of old fashion rolled oats
1 tsp baking soda
½ tsp crushed maldon salt
2 cups of Scharffen Berger’s 43% oat milk chocolate chunks
1 cup of chopped Turkish figs (Cooked)
Instructions:
Before making the cookies, you will need to prep a few items beforehand.
- Turkish figs are typically dried. We will want to rehydrate them. Bring 1 quart of water to a boil. Place about 10 Turkish figs in a heat proof bowl. Pour the hot water over the dried figs and allow to plump back up. This will take approximately 10 to 15 minutes.
- While that’s blooming make the OAT flour, take 4 cups of rolled oats and add it to a blender and blend on low until the oats are broken down to a flour consistency. (Note: It is very important that you use old fashion rolled oats not quick oats this will change the consistency dramatically.)
- Drain the figs and roughly chop. Set aside.
- Split 2 cups of Scharffen Bergers 43% Oat milk chocolate chunks in half and roughly chop one half then add that back to the remaining chunks.
- Pre heat the oven to 375 ° Fahrenheit.
Process:
1. In a stand mixer fitted with a paddle attachment add 2 cups of room temperature butter and coconut oil.
2. Mix on low speed and slowly start adding the sugars ½ a cup at a time. Cream until the butter/oil and sugar mix become light and fluffy. Make sure to scrape the bowl occasionally to keep everything well combined
3. Carefully add the eggs one at a time followed by the vanilla extract. Continue mixing at low speed.
4. Combine All-purpose flour, Oat flour, rolled oats, Salt and baking soda to a bowl. Stir to combine.
5. On low speed add the dry ingredients 1 cup at a time. Mix until combined.
6. Add chopped figs and Scharffen Berger’s 43% oat milk chocolate. Mix slowly until evenly distributed.
7. Transfer the cookie dough to a clean bowl and cover with plastic wrap. Chill in the refrigerator for 15 minutes. (This step is optional, but I believe I received the best results.)
8. Prepare your baking sheet tray lined with parchment paper.
9. Using a one ounce “cookie dough scooper” scoop the cookie dough out and place on the tray with at least 2 ½ inches apart.
10. Take a handful of the Scharffen Berger’s 43% oat milk chocolate chunks and dot the cookies.
11. Bake at 375 ° for 12 minutes. Rotate the tray after the first five minute and continue baking for seven more minutes.
12. Sprinkle with crushed maldon salt, allow to cool completely and enjoy!
Notes: These cookies store well in an airtight container out at room temperature up to 5 days.
Chef Sarah Pineda
