Chocolate Pudding Oat Nut Spice cookies

Soft chocolate pudding interiors blend perfectly with oat flakes, nut and spices.
Crispy, rustic exteriors create a welcomed bite of pleasure and hope for better days ahead.

Elegance among a field of delicate tulips showed off their beauty in contrast...
with the incredibly unfortunate flooding that has been taking place here in parts of Quebec.

Volunteers were lining up in masses to come in aid of the homeless.
The necessities of food was a great comfort and so were sweet treats among them.

Here, in honour of all those who gave so much of themselves...
this simple, yet elegantly rustic cookie is shared with all of you.
Rarely can one refuse a bite of happiness, even if for just one tiny moment in time.

Chocolate Pudding Oat Nut Spice cookies

makes about 36 cookies


(American measures)

. 1-1/2 cups All-Purpose flour
. 1-1/2 cups rolled, old fashion Oat flakes
. 1/2 tsp. sea salt
. 1 tsp. baking soda
. 1/8 tsp. ground all-spice
. 1/4 tsp. ground cardamom
. 1/4 tsp. ground cinnamon
. 1/2 cup unsalted butter, (room temp.)
. 1/2 cup vegetable oil
. 1/4 cup granulated sugar
. 1/4 cup brown sugar, packed
. 1 small pkg. Chocolate instant pudding mix
. 2 xLarge eggs (room temp.)
. 1 tsp. pure vanilla extract
. 1/2 cup roasted almond, coarsely chopped
. 1 cup bitter-sweet chocolate chips

. Pre-heat the oven to 350F.
. Position the rack in the center of the oven.
. Line 2 large baking sheets with parchment paper or silicone pads.

1. In a medium bowl, whisk together the flour, oatmeal flakes, baking soda, salt and spices.  Set aside.
2. In a large bowl, beat together the butter, oil and sugars until creamy.
3. Add in the pudding mix, eggs and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix just until combined. 
5. Finally, with a spatula, add in the nuts and chocolate chips until combined.
6. Divide the cookie dough by using a medium ice-cream scoop (#30).  Pack and level before releasing ...OR...drop the cookie dough by heaping rounded tablespoons onto the baking sheet.   Place 18 portions per baking pan.
7. BAKE for 16 minutes.  This dough spreads very little.
8. Remove the pan from the oven and let the cookies cool on the baking sheet for another 2 minutes before transferring them  to a  rack to cool completely.
Store them in an airtight cookie tin or freeze them into their parchment baking paper and into a freezer bag.  Thaw at room temperature or lightly heat in a low oven.  Enjoy.

It's in moments like these that one realizes how fortunate they are to be alive and safe in their homes.
Only when there's the threat of everything being lost, will one truly get what's important above all else.
Let's all lend an ear or even bake cookies if it can bring a smile to someone who has lost so much.

Have a lovely week everyone.

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.