Chocolate Oatmeal Cookies
These chocolate oatmeal cookies are part brownie and part cookie, both soft and chewy, and completely irresistible.
It has been one helluva week around here.
I join all parents out there in my loathing of the daylight savings time shift. I love more daylight hours, but I do not like what it’s done to my baby’s schedule. We’ve been fighting the battle all week.
But even worse than the nap time struggle was the stomach bug I picked up that stole three days of my life. It took my energy, and worse, took my appetite. I lived off of soda crackers and gatorade until today, when I woke up finally feeling like myself.
And I wanted cookies.
It felt really good to get back in the kitchen and these chocolate oatmeal cookies hit the spot. I may have had more cookies than is recommended for one person to consume in a single day, but I figure I was making up for lost time. The cookies are what happens when you cross rich brownies with oatmeal cookies. Soft and chocolaty, but chewy and a little crisp on the edges.
Cookies are a magical treat, a cure for whatever ails you. Whether it’s a cranky baby, a flu bug, or a completely different problem, these chocolate oatmeal cookies will perk you right up. My week is definitely looking a whole lot better.
Chocolate Oatmeal Cookies
Ingredients
- 1 ½ cup all-purpose flour (188 grams)
- ½ cup unsweetened cocoa powder (43 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter , cubed (226 grams)
- 1 tablespoon water
- 1 cup packed light or dark brown sugar (213 grams)
- 9 ounces semi-sweet chocolate , chopped or chips (255 grams)
- 2 large eggs
- 1 ½ cups old-fashioned rolled oats (150 grams)
Instructions
- Preheat oven to 350°F and line a sheet pan with parchment paper.
- In a medium bowl, combine the flour, cocoa, baking soda, salt, and ground cinnamon. Set aside.
- In a heat-proof bowl set over a pan of simmering water, add the cubed butter, water, semi-sweet chocolate, and brown sugar. Melt completely, stirring occasionally, until smooth. Remove from heat and add eggs one at a time. Add the dry ingredients and mix until just incorporated. Stir in the rolled oats.
- Drop by the tablespoon onto the prepared sheet pan, leaving 2 inches between each cookie. Bake for 12 minutes, until edges are set. Let cool for 5 minutes on the sheet pan, then remove to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for 3 days, or in the freezer between layers of parchment paper for a few months.
Notes
Cookies needed more oats,. I would double the amount in the recipe.
Oh. My. Word.
These cookies should be illegal. I thought it was a little involved, with melting the chocolate and stuff over the pan on the stove, but it was so worth it. Amazing!
Great recipe! I was looking for a recipe that used cocoa and I’m not looking any more! I wanted to share (since I’m not a cinnamon fan) that I substituted some almond extract instead of cinnamon, then hollowed out a little divet in the cookie dough and added some cherry jam before cooking, and they were gobbled up! Looked cool, too, as the jam spread out over most of the cookie top as it cooked….but didn’t run onto the cookie sheet (as that would have been a fail). Thanks!