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Sweet Victory (Cookie Recipes)

(page 1 of 8)



Amy Sampson / mk
868 N. Franklin St.; 312-482-9179
Degree of difficulty •••••
Skill level Beginner
Hard-to-find ingredient Cocoa nibs
Tasters’ comments “Is this a granola bar or a cookie?” “I liked it even though I don’t like nuts.” “Just the right blend of crunchy and sweet.”

We found cacao nibs at The Spice House (1512 N. Wells St.; 312-274-0378, thespicehouse.com) in Old Town, where a one-pound bag costs $20.99; there are several quantities available, but you'll need a pound for the four cups called for in this recipe. Sampson says Whole Foods also often carries cacao nibs, but we couldn't find them-so call.

  • 1 1/2 c. dark brown sugar
  • 1 c. old-fashioned oatmeal
  • 2/3 c. granulated sugar
  • 4 c. old-fashioned oatmeal
  • 2 1/2 c. all-purpose flour
  • 1 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 lb. butter, softened
  • 3 oz. honey
  • 2 eggs
  • 4 tsp. vanilla
  • 4 c. cacao nibs
  • 4 c. walnuts, coarsely chopped

Put sugars and 1 cup oatmeal into food processor for 1 to 2 minutes. Sift together flour, salt, and baking soda, and stir in 4 cups of oatmeal. Whip butter and honey with an electric mixer until pale and smooth. Add oatmeal-sugar mixture in three additions. Add eggs one at a time, then vanilla. Add dry ingredients in three additions. Fold in cocoa nibs and walnuts. Chill dough overnight. Roll into logs. Freeze. Slice.

Bake at 350 degrees Fahrenheit until crisp and golden. You can store the frozen logs of dough for later and bake them as needed. Makes about 200 cookies.

Photograph: Michael Boone Photography



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