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Add a photoServings: 12
Ingredients
- 1/2 c. unsalted butter - (1 stick) softened
- 1 c. light brown sugar - (packed)
- 1 x egg
- 1 1/2 tsp vanilla extract
- 2 Tbsp. light corn syrup
- 1/2 c. cocoa
- 1/4 c. cake flour
- 1/4 tsp salt
- 1/2 c. chopped walnuts
- 2/3 c. oatmeal
Directions
- Heat 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.
- Cream the butter and sugar in the bowl of a mixer till fluffy, about 1 minute. Add in the egg, vanilla and syrup. Mix till smooth. Add in the cocoa, flour and salt. Mix well. Add in the walnuts and oatmeal. Mix till combined.
- Drop the batter by 1/2-Tbsp. measures, about 2 inches apart, on the prepared pans. Use a finger dipped in water to flatten each cookie. Bake till the cookies are darker around the edges, about 7 to 8 min. Let them rest on the pan till hard sufficient to transfer (with a metal spatula) to a cooling rack. Cold completely. The cookies can be kept up to 1 week, stored in an airtight container at room temperature.
- This recipe yields about 40 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 210 | |
| Calories from Fat 88 | 42% |
| Total Fat 10.13g | 13% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 62mg | 3% |
| Potassium 62mg | 2% |
| Total Carbs 28.5g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 18.98g | 13% |
| Protein 2.4g | 4% |
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