Thin Chocolate Cookies With Oatmeal and Walnuts
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These sweets are all favorites of mine, and any of them would make a good Valentine’s Day treat.
For those friends and family members concerned about fat, there’s nothing like these soft, homemade marshmallows--they’re just sweet enough and very delicate in texture. I received a batch of them as a present, and they were so good that I didn’t share them with a soul.
The pecan pie bar cookies are sweet, chewy and addictive while the thin chocolate cookie crisps are less sweet, the perfect foil for after-dinner espresso or an afternoon tea.
The bars can be kept up to five days in an airtight container at room temperature or frozen as long as a month. Experiment with different flavorings--coffee, mint, almond, coconut.
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 until fluffy, about 1 minute. Add the egg, vanilla and syrup. Mix until smooth. Add the cocoa, flour and salt. Mix well. Add the walnuts and oatmeal. Mix until combined.
Drop the batter by 1/2-tablespoon measures, about 2 inches apart, on the prepared pans. Use a finger dipped in water to flatten each cookie. Bake until the cookies are darker around the edges, about 7 to 8 minutes. Let them rest on the pan until firm enough to transfer (with a metal spatula) to a cooling rack. Cool completely. The cookies can be kept up to 1 week, stored in an airtight container at room temperature.
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