Before we begin today’s post, did you know that May is Brain Tumour Awareness Month in Canada? Did you also know that 27 Canadians hear the words “you have a brain tumour” EVERY DAY?
Many of you know that I was diagnosed with a meningioma in May of 2023 and underwent emergency surgery to remove it (less than 48 hours after it was found). As part of my goal to raise awareness and, ultimately, funding to help BTFC support research projects, offer support, deliver trusted information and resources, and drive national advocacy efforts, I am donating $2 for every copy of my self-published mini cookbooks, French Food for Everyone sold during the month of May to the Brain Tumour Foundation of Canada.
Get your copy of French Food for Everyone: le petit déjeuner, le goûter or le dîner (or all three) here!
Now, onto today’s recipe!
This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Oatmeal Cookies with Nuts and Chocolate was actually my choice for one of this month’s recipes because I know that May for teachers requires cookies!
These are a wonderful combination of oatmeal with chocolate, nuts and fruit but because I wanted to be able to bring these to work, I didn’t use the nuts and doubled the fruit (cranberries for me) and chocolate (a combo of dark chocolate chunks and milk chocolate chips).
These come together easily and because I wanted to have some on hand to bake when I next need a quick cookie fix, I made the whole recipe amount and froze some for later. I used my 1 1/2 tablespoon cookie scoop (<<< affiliate link but I’d be lost without it!) and got 38 cookies instead of the 45 the recipe suggests, so I guess I made mine a bit bigger than a level scoop 😉
I DID scoop these as soon as the dough was made as it was a very heavy, sticky dough and I knew that chilling the mixture would result in a dough that was unscoopable. I chilled the scooped-out cookies before and while the oven was preheating (around 30 minutes) and you can see my cookies did not spread as Dorie mentioned they might unless they were chilled. So, that seemed to work.
These are delicious – chock full of goodness and a bit crispy on the edges but lovely and soft (don’t overbake them!). I am SO glad I have another 20 of them in the freezer ready to bake the next time a cookie craving strikes!
Get the recipe for Oatmeal Cookies with Nuts and Chocolate on p 168 of Baking with Dorie.
Buy Baking with Dorie and join us baking through the book!
Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
Then join us over on Tuesdays with Dorie and bake your way through the book!
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Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from Blackwell’s and Bookshop.org. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Buy my books! In the French kitchen with kids and French Food for Everyone: le goûter (after school snacks), le dîner (dinner) and le petit déjeuner (breakfast) are out now!
Click here for details and how to order!
Perfect texture. And I, for one, appreciated the nut-free version. 😉
You’re connecting the dots why we should make cookies for teachers in May. The advantage of freezing the dough and bake when needed is another reason to make a big batch of these wonderful cookies.
We were thinking alike!! I chilled while preheating and also used cranberries haha! They were delicious!!
i can definitely see these helping all the teachers get through the end of the school year push!
Such a great idea to pre-scoop them! The chilled dough was way too hard to scoop, so I will make a note of that tip.
Your cookies look very pretty and very loaded with all the bits…Mark would love all those bits you chose to add for sure. I made them today and he promptly ate half a dozen so I’m guessing that means they were a hit. You are so brave…all that you went through…and Happy Birthday, by the way…I remembered it was the 12th.