Oatmeal Cocoa Nib Cookies
Makes about 2 dozen cookies
1 stick (8 tablespoons or 113 grams) butter, room temperature
1/2 cup (100 grams) brown sugar
1/2 cup (112 grams) sugar
1 egg
1/2 teaspoon (2.5 ml) vanilla
1 cup (125 grams) flour
1 cup (140 grams) old-fashioned rolled oats
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) salt
1 cup (120 grams) cocoa nibs
Preheat oven to 375 and line a baking sheet with parchment. In a large bowl cream together butter and sugars until light and fluffy. Add egg and vanilla and mix until combined. In a medium bowl whisk together flour, oats, baking soda, baking powder, salt and cocoa nibs. Add the dry ingredients to the butter mixture in several additions until the flour is incorporated. Portion out dough using a small scoop and place on the prepared sheet about 2 inches apart. Bake for 8 minutes or until the edges are just slightly browned. Transfer to a rack to let cool completely.
