I am so excited to share this recipe today! It’s from my friend Jamielyn’s new book! This is such a fun time of year when all sorts of fun new cookbooks are released for the holiday season and I have been eagerly awaiting Jamielyn’s book for months! She and I went through the cookbook process along a similar time frame, so I have loved seeing her book come together! She posted The Glazed Lemon Cookies from my cookbook back in April, and I couldn’t wait to return the favor! The I Heart Naptime Cookbook is filled with tons of recipes that I can see myself making for my family again and again. I was so torn between posting these Boyfriend Cookies and the recipe for her Chicken Cordon Bleu Casserole, but ultimately decided on these…because COOKIES! BUT I will be making that casserole for dinner this week and can’t wait! At first glance these cookies look innocent enough, but the texture is what really sets them apart. Jamielyn uses ground oatmeal in the batter to add texture without making them “oaty” if that makes sense and I love the results!You pulse the oats right in the blender a few times to grind them up. AND another trick to these cookies is pulsing frozen milk chocolate bars in the blender as well to make a milk chocolate dust/pebble-ish mixture. Adding the milk chocolate to the batter like this adds another layer of sweetness to the cookie! The dough is delicious. It would have been wrong not to sample. The cookies bake up like a dream… They’re crinkly and chewy. I’m also wanting to note that I added 1/4 cup more flour to the dough than what the recipe calls for…I did this just out of personal preference. I prefer a slightly thicker cookie, but I wrote the recipe as the book states. I added walnuts too…and while I don’t typically like nuts in my cookies I really like the addition of the walnut in these! The recipe says they’re optional, so no nut peer-pressure here. I hope you guys love these cookies as much as I do and The I Heart Naptime Cookbook definitely needs to be on your book wishlist!
You’ll also sign up to get new recipes in your inbox. Δ **Slight adaptation: I used 2 1/4 cups flour, as I prefer a slightly thicker cookie.
