Oatmeal Chocolate-Chunk Buckwheat Cookies

One day I’m writing about a detox and the next cookies. Welcome to my world! I missed spending time with butter, sugar and vanilla, not to mention a Pandora playlist of my choosing. So, in preparation for Sunday’s series two premier of Downton Abby I spent some quality time with the aforementioned ingredients and made some special cookies.

These cookies are good, like really, really good.

I had my eye on this recipe for a while after I found it on  The Little Red House. Her photography is much better than mine, so head on over there and swoon after you make these cookies. I made a few modifications to the original awesome recipe.

I decreased the sugar and all purpose flour. And, I added nutty, buckwheat flour. I ended up with cinnamony, chocolately, nutty, oatmealy cookies. YUM-O!

Enjoy with a glass of milk, soy or cow, 5 minutes after you pull them from the oven.

Oatmeal Chocolate-Chunk Buckwheat Cookies

{Recipe slightly adapted from The Little Red House, Oatmeal Chocolate Chip Cookies}

3/4 cup granulated sugar

3/4 cup lightly-packed brown sugar

1/2 pound (2 sticks) unsalted butter, room temperature

2 eggs, room temperature

1 1/2 tsp. vanilla

3 cups rolled oats

3/4 cup all-purpose flour

1/4 +2 Tbs. buckwheat flour

1/2 cup wheat germ

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

6 oz. 60% Coco chocolate chunks

1. Preheat oven to 350-degrees. Combine butter and sugars in a stand mixer fitted with the paddle attachment, until light and fluffy. Scrap the sides down with a rubber spatula. Add eggs, one at a time until well incorporated. Scrap ethe sides down. Add vanilla until well incorporated. Scrap the sides down.

2. In a large bowl combine oats, flours, wheat germ, baking powder, baking soda, and cinnamon.

3. Add oat mixture to the butter mixture and combine on low speed until just combined.

4. Fold in chocolate chunks

5. On a cookie sheet lined with parchment paper; using a 1 1/2 tablespoon ice cream scoop, spoon cookies onto sheet, providing enough room between rows for the cookies to bake- about 4 inches.

6. Bake for 11 minutes, or until cookies are just set.

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