Chocolate-Filled Walnut Oatmeal Cookies
The Story Behind the Dish
In the realm of indulgent yet wholesome treats, some recipes transcend the ordinary. These Chocolate-Filled Walnut Oatmeal Cookies are a celebration of contrasts – the rustic comfort of oats and walnuts meets the luxurious surprise of a molten chocolate center. Inspired by classic comfort baking and modern dessert innovation, these cookies are a testament to the magic that happens when simple ingredients are transformed with creativity and care.
Ingredients
- Walnuts: 80 grams (2.8 oz / 3/4 cup)
- Ripe Banana: 1 medium (about 100 grams / 3.5 oz)
- Vanilla Sugar: 10 grams (1 packet or 2 teaspoons vanilla extract)
- Rolled Oats: 200 grams (2 cups)
- Cocoa Powder: 30 grams (1/3 cup)
- Sesame Seeds: 2 tablespoons (20 grams)
- Chocolate Spread or Nutella: For filling (about 100 grams / 3.5 oz)
- Additional Ingredients (recommended):
- All-Purpose Flour: 100 grams (3/4 cup)
- Brown Sugar: 50 grams (1/4 cup)
- Egg: 1 large
- Butter or Oil: 60 ml (1/4 cup)
- Powdered Sugar: For dusting
Step-by-Step Cooking Instructions
- Prepare the Ingredients
- Preheat oven to 350°F (175°C)
- Line a baking sheet with parchment paper
- Roughly chop walnuts
- Mash ripe banana in a large mixing bowl
- If using vanilla extract, add to mashed banana
- Create the Cookie Dough
- In the bowl with mashed banana, add:
- Rolled oats
- Cocoa powder
- Flour
- Brown sugar
- Mix in egg and melted butter or oil
- Stir in chopped walnuts and sesame seeds
- Mix until a cohesive dough forms
- Dough should be slightly sticky but manageable
- In the bowl with mashed banana, add:
- Shape the Cookies
- Take a small portion of dough (about 2 tablespoons)
- Flatten into a disk in your palm
- Place a small dollop of chocolate spread in the center
- Carefully fold dough around the chocolate
- Roll into a ball, ensuring chocolate is fully enclosed
- Repeat with remaining dough
- Prepare for Baking
- Place cookies on prepared baking sheet
- Space about 2 inches apart
- Slightly flatten each cookie
- Sprinkle with additional chopped walnuts if desired
- Bake to Perfection
- Place in preheated oven
- Bake for 12-15 minutes
- Cookies should be set but still soft
- Allow to cool on baking sheet for 5 minutes
- Transfer to wire rack to cool completely
- Final Touch
- Once completely cool
- Dust generously with powdered sugar
- Create a beautiful, rustic finish
Nutritional Information
- Servings: 12-15 cookies
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Nutritional Values (per cookie):
- Calories: 180-220
- Protein: 4-5g
- Carbohydrates: 20-25g
- Fat: 10-12g
- Fiber: 2-3g
- Calcium: 3% Daily Value
- Iron: 5% Daily Value
Cooking Tips and Tricks
- Use very ripe banana for natural sweetness
- Chill dough for 30 minutes if too sticky
- Ensure chocolate is fully sealed inside cookie
- Use parchment paper for easy cleanup
- Allow cookies to cool completely for best texture
Variations and Substitutions
- Gluten-Free Option: Use gluten-free oats and flour
- Nut-Free Alternative: Replace walnuts with sunflower seeds
- Vegan Version: Use plant-based egg substitute
- Different Filling: Try almond butter or caramel
- Spice It Up: Add cinnamon or cardamom to dough
Frequently Asked Questions
Q1: Can I make these ahead of time? A: Yes! Dough can be prepared and refrigerated overnight.
Q2: How do I store these cookies? A: Store in airtight container at room temperature for 3-4 days.
Q3: Can I freeze the cookie dough? A: Yes, freeze unbaked cookies for up to 1 month.
Q4: My cookies spread too much. Why? A: Ensure dough is chilled and not too warm.
Q5: Can I reduce the sugar? A: Use ripe banana for natural sweetness, but some sugar helps texture.
Storage and Make-Ahead Tips
- Cool completely before storing
- Use airtight container
- Room temperature: 3-4 days
- Refrigerate for up to 1 week
- Freeze for up to 1 month
- Bring to room temperature before serving
Indulge in these irresistible Chocolate-Filled Walnut Oatmeal Cookies – a perfect blend of comfort and decadence!
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