Mocha Oatmeal Cookies #FoodBloggerLove

What better way to celebrate Valentine’s Day than with some¬†delicious, chewy mocha oatmeal cookies and a dose of food blogger love?

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

We don’t do very much for Valentine’s Day at our house… we usually make a special meal, but we don’t do extravagant gifts or anything like that. I think our tradition of a special dinner dates back to our first Valentine’s Day together in 2008. It was our third date, but we weren’t “official” yet. Ben actually cooked for me, one of his favorite meals using a mom recipe… and dessert was cookies that his mom had mailed to him. Aww! So since that time, I’ve always associated Valentine’s Day with cookies and a special meal. Therefore, it was only natural that when I signed up for #FoodBloggerLove, a day to celebrate other bloggers, that I would choose to make COOKIES for her! My #FoodBloggerLove assignment this year is Heather at Join Us, Pull Up a Chair. And fortunately, Heather likes cookies. ūüôā

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

For #FoodBloggerLove, our only “rule” was to celebrate our assigned blogger. You could make one of their recipes, Secret Recipe Club-style (for longtime readers who remember the SRC!), make a Valentine’s Day dish/treat, or make a recipe in the style of your assigned blogger. As you can see, I chose the latter. Heather has tons of great recipes on her blog. I’ve made a few in the past, including this Dijon Balsamic Orzo Salad (yum!). There were quite a few recipes I considered this time, like these Cranberry Orange Muffins, Valentine’s Day Popcorn, or Peanut Butter & Jelly Pretzel Bars. But when I realized that Heather probably has more cookie and cookie bar recipes than anything else on her blog, I realized I HAD to make cookies. I thought about Cranberry Vanilla Shortbread, Dark Chocolate Chip Quinoa Cookies, S’mores Cookies, or Peanut Butter Nutella Swirled Cookies… but ultimately decided to give Heather the gift of a new cookie recipe she just¬†has¬†to try… Mocha Oatmeal Cookies!

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

These cookies are just as delicious as they look: deep, dark chocolate (with a little Nutella thrown in for good measure!), a hint of coffee flavor, hearty oats, and the perfect combination of crisp, soft, and chewy to make an addictive cookie that you’ll want to make over and over again for the ones you love! I hope¬†you love them, Heather. You have so many delicious chocolate and cookie recipes on your blog that I thought these would be perfect for you! Even though they are mocha cookies, the flavor isn’t too intense so I think kids would be a-okay with them. Enjoy!

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

For more delicious recipes, please check out Heather’s blog at¬†Join Us, Pull Up a Chair. You can also follow her on Facebook, Pinterest, Instagram, and Twitter.

one year ago: Tangy Sweet Potato Hash
two years ago: Spiced Fig Turkey Mini Meatloaf
three years ago: Sweet Potato Pork Quesadillas
four years ago: Chewy Peanut Butter Brownies
five years ago: Caramel S’mores Cups
six years ago: Bacon-Wrapped Feta & Almond Stuffed Dates

Mocha Oatmeal Cookies

  • Servings: 5 dozen cookies
  • Time: 1 hour
  • Print

from Sunday Supper

Ingredients:

  • 4 ounces unsweetened chocolate, melted
  • 2 ounces Nutella
  • 1 tablespoon instant coffee
  • 2 cups all purpose flour
  • 1 1/2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
Directions:
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or silpats and set aside.
In a small bowl, whisk together melted chocolate, Nutella, and instant coffee. In a medium bowl, stir together flour, oats, baking soda, and salt. With an electric mixer, beat together butter and sugars until fluffy, 2-3 minutes. Add eggs and vanilla and beat until smooth. Fold in the chocolate mixture, then stir in the dry ingredients until just combined.
Cover bowl with plastic wrap and refrigerate for 30 minutes (or up to 3 days).
Use a small cookie scoop (2 teaspoons) to scoop out the dough onto cookies sheets about 2 inches apart.
Bake at 350 for 10-12 minutes, rotating the pans halfway through. Cool for 10 minutes on the pans before transferring to a cooling rack to cool completely.

 

Please check out all the #FoodBloggerLove recipes at the link below!

Interested in joining us next year, or in one of the other blogging events hosted throughout the year? Join our Facebook group!

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Pumpkin Spice Chocolate Chip Cake with Nutella Frosting

Ohhh, pumpkin spice. Is there a better fall flavor? I think not. Especially when paired with not just one, but TWO kinds of chocolate–mini semi-sweet chocolate chips and Nutella. This cake is basically gonna rock your socks off. It’s rich and moist [sorry, it is] with a perfect crumb texture that you will not be able to stop eating. Or at least, I couldn’t. The sprinkles on top make it even better!

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting | thepajamachef.com

I think this cake was the first pumpkin recipe I made this fall, and I am so glad it turned out! See, I adapted the recipe from another favorite–Banana Chocolate Chip Cake. Usually improv recipes work out, especially if there aren’t tons of changes, but ya never know.

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting | thepajamachef.com

As I whipped the cake together [literally whipped, this cake takes about two seconds to throw together], I worried that it wouldn’t bake right or something. A few years ago I had a horrible experience with a pumpkin bread recipe I adapted from a banana bread and just didn’t want a repeat of that. I didn’t need to worry though. This cake was just a dream. Perfect warm out of the oven, perfect frosted, perfect as a snack, perfect as breakfast, perfect as dessert. Perfect, perfect, perfect. When can I make it again? Or more importantly… when will you make it?

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting | thepajamachef.com

The flavor of fall and the flavor of chocolate. How can you go wrong? Especially when you add in my new favorite rich and creamy Nutella frosting. You know how smooth Nutella is by the spoonful? Well, adding cream cheese and butter and sugar, milk, and vanilla too makes it even smoother. ūüôā Be really careful when you’re frosting the cake–make sure to save enough for the cake. This frosting has a way of ending up in your mouth instead. It’s really bizarre, I say. But that’s okay–the cake is made with white whole wheat flour and a vegetable, so it’s healthy, right? ūüôā

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting | thepajamachef.com

This is a cake I’d highly recommend if you like cake. Or pumpkin. Or chocolate. Cause it is just darn good. Enjoy those sprinkles too! ūüôā

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting [cake adapted from Banana Chocolate Chip Cake; frosting is a TPC original]
click to print

Ingredients:

for Pumpkin Spice Chocolate Chip Cake

  • 2 cups white whole wheat flour
  • 1 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1 15 ounce can pumpkin puree [not pumpkin pie filling]
  • 1/2 cup skim milk
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips

for Nutella Frosting

  • a generous 3/4 cup Nutella
  • 4 ounces cream cheese, softened [regular or¬†Neufchatel]
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar¬†[perhaps more]
  • 2-3 tablespoons milk [perhaps more]

Directions:

Preheat oven to 350 degrees. Grease a 9√ó13 inch baking dish and set aside.

Combine the flour, sugars, baking powder, baking soda, cinnamon, cloves, and ginger in the bowl of a stand mixer. Mix on low for a minute to combine. Then add pumpkin, milk, butter, eggs, and vanilla and beat on low until incorporated. Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.

Pour into prepared pan, then bake for 30-35 minutes until golden brown or when a toothpick inserted in the center comes out clean.

Cool completely, then frost.

To making frosting, whisk together Nutella, cream cheese, butter, and vanilla. Add powdered sugar by the half cup and milk by the tablespoon, whisking well in between incorporations. Add additional powdered sugar and/or milk to reach desired consistency.

Spread on cooled cake, then top with sprinkles or more chocolate chips. Store covered in the refrigerator.

Time: 45 minutes [10 minutes active] + time to cool.

Yield: 16-20 servings, depending how you cut it.

Linked up with: Foodie Friday, Weekend Potluck.