It's a classic flavor profile in an easy-to-eat (and eat and eat) form. A quadruple dose of chocolate and a triple shot of berries deliver the flavor. For a chewier cookie, melt the butter before mixing together the creamables. Makes about four dozen cookies.
2 sticks butter
2 cups dark brown sugar
1/4 cup strawberry milk mix
1/4 cup cocoa powder
1 egg + 1 egg yolk
1/3 cup seedless raspberry jam
1 tablespoon vanilla extract
1 tablespoon raspberry extract
4 cups oatmeal
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
5 oz. milk chocolate bar, microplaned
1 oz. unsweetened baking chocolate, microplaned
1 1/4 cups semi-sweet mini chocolate chips
3 cups dried raspberries
- In your Kitchen Aid or a large mixing bowl, cream together the creamables: the butter, brown sugar, strawberry milk mix, and cocoa powder.
- In a small bowl, combine the wet ingredients: the egg and egg yolk, seedless raspberry jam, and vanilla and raspberry extracts. Whisk together the wet ingredients and add to the creamables. Mix together until smooth.
- In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
- Preheat oven to 350º.
- Shape dough into balls--about 2 tablespoons each. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until edges of cookies spring back to the touch. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.