Happy Love Day – Sea Salted Double Chocolate Chip Oatmeal Cookies

Valentine’s Day.

Yup… Apparently they’re still doing it. It was yesterday, in fact.

So maybe I sent flowers to myself and pretended they were from Ryan Gosling. Maybe I didn’t have any romantic plans with a guy who totally sweeps me off my feel. Maybe I fell asleep eating sweets and watching Friends and woke up with bits of pink and red sprinkles and chocolate cookie residue all over my face.

Or maybe I did receive flowers. One beautiful, perfect white rose. Maybe I did have romantic plans with some great girlfriends who made me feel loved, cared for, and full of life. And maybe I did fall asleep eating sweets and woke up with bits of chocolate all over my face.

It is, after all, Valentine’s Day. I’d be disappointed if you didn’t have chocolate smeared all your face. I’d probably kick you, actually.

Some people might say a life-size, personalized cupid’s arrow made entirely of chocolaty goodness is over the top. But I beg to disagree. If it did exist, I’d want to give one to each one of you.

I want to thank you all for being my Valentines. Really… No one else makes me feel like a pudgy, naked, winged child has shot an arrow into my chest cavity.

To celebreate, I thought I’d treat you to a not-so-fancy sweet treat. I would have hoped you all spoiled yourselves rotten yesterday. Because you… Yes, all of you, are my sweethearts.

Happy Love Day.

Sea Salted Double Chocolate Chip Oatmeal Cookies

(yields 2 1/2 dozen cookies)

Ingredients:

3 oz dark chocolate

1 stick (1/2 cup) butter

1 tsp vanilla

1 cup white whole wheat flour

1/2 cup rolled oats

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp coffee grounds

1/2 cup unsweetened cocoa powder

2 large eggs

1 cup granulated sugar

3/4 cup chocolate chips

sea salt, for sprinkling

Preparation:

In a medium bowl, whisk together the flour, oats, cocoa, baking soda, salt, and coffee grounds. Set aside.

Melt the butter and 3 ounces of dark chocolate together in a glass bowl over boiling water. Stir continuously until nearly melted, then remove from heat to let cool a bit. Add the vanilla and stir.

In the bowl of a mixer, combine the eggs and sugar and beat at medium speed until light and fluffy, about 3 minutes. Lower the speed and beat in the melted chocolate mixture until well combined.

Slowly incorporate the flour mixture, stirring until just combined. Turn beaters off, then fold in the chocolate chips. Stir very well until all is incorporated — the batter will be thick.

Drop 1-1/2 tablespoon portions 2-inches apart onto a baking sheet. Refrigerate for at least 30 minutes.

Preheat oven to 325 degrees F. While the oven heats, thaw cookies on the counter. Sprinkle with sea salt, then bake for 12-13 minutes — they should be slightly underbaked so the interior stays chewy and soft.

Let cool on the sheet for 10 minutes, then remove to a wire rack and cool until just warm.

Happy noming!

Nutritional information: 115 calories, 6g fat (3.5 sat, 1 mono), 15.5g carbohydrates, 1.5g protein