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Thin Chocolate Cookies With Oatmeal and Walnuts

These sweets are all favorites of mine, and any of them would make a good Valentine's Day treat. For those friends and family members concerned about fat, there's nothing like these soft, homemade marshmallows--they're just sweet enough and very delicate ... Read more

Total time: 40 minutes | Makes about 40 cookies
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons light corn syrup
  • 1/2 cup cocoa
  • 1/4 cup cake flour
  • 1/4 teaspoon salt
  • 1/2 cup minced walnuts
  • 2/3 cup oatmeal

Step 1Heat the oven to 375 degrees. Grease 2 baking sheets, then sprinkle lightly with water (to release cookies from pan after they are baked); set aside.

Step 2Cream the butter and sugar in the bowl of a mixer until fluffy, about 1 minute. Add the egg, vanilla and syrup. Mix until smooth. Add the cocoa, flour and salt. Mix well. Add the walnuts and oatmeal. Mix until combined.

Step 3Drop the batter by 1/2-tablespoon measures, about 2 inches apart, on the prepared pans. Use a finger dipped in water to flatten each cookie. Bake until the cookies are darker around the edges, about 7 to 8 minutes. Let them rest on the pan until firm enough to transfer (with a metal spatula) to a cooling rack. Cool completely. The cookies can be kept up to 1 week, stored in an airtight container at room temperature.

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