Dark Chocolate Oatmeal Cookies (CF*, DF, EF, PF, SF)

I made these fabulous cookies for book club. They are a bit crunchy, with the perfect combination of bittersweet dark chocolate and sea salt. Pairs well with coffee. Yummy!

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Dark Chocolate Oatmeal Cookies

PREP/COOK TIMES: 20/15 min

YIELD: 24+ cookies

INGREDIENTS:

1.5 cups all-purpose flour
½ cup unsweetened dark cocoa powder
1 tsp baking soda
½ tsp sea salt
½ tsp ground cinnamon
1 cup EARTH BALANCE Soy Free Buttery Spread
1 cup turbinado sugar
1 tsp vanilla extract
½ cup quick oats (or steel-cut oats)
½ cup semisweet chocolate chips
Sea salt (garnish)
Ground cinnamon (garnish)

DIRECTIONS:

1. Preheat oven to 350°F.
2. Line two baking sheets with parchment paper or silicone baking mats.
3. Sift first 4 ingredients into medium bowl.
4. Using electric mixer or whisk, beat buttery spread in large bowl until fluffy.
5. Add sugar and vanilla; beat until blended.
6. Add flour mixture and beat until moist clumps form.
7. Mix in oats with spatula until evenly distributed (dough will be very firm).
8. Add chocolate chips and knead gently to blend.
9. Using moistened palms (or small scooper), shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round with spatula. Repeat with remaining dough, spacing rounds about 2 inches apart.
10. Bake cookies until center is slightly firm and top is cracked, about 14 minutes.
11. Sprinkle with sea salt and ground cinnamon.
12. Cool on sheet.

NOTES:

Adapted from Bon Appétit (May 2004) on 7/19/2012
CF*, DF, EF, SF = corn-, dairy-, egg-, peanut-, and soy-free
*Earth Balance Soy Free Buttery Spread contains some corn

SOURCE: I Love Kismet Simple Sweets
http://ilovekismet.blogspot.com/