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.
baking tip:My cookie baking routine
Depending on the size of the cookies, I bake 6 to 8 cookies in two rows on my half sheet pan (13×17 inches). I prefer parchment paper to a silicone baking mat.
I like to only bake one sheet pan of cookies at a time on a rack placed in the center of the oven. This way they bake evenly and I don’t have to remember to do any rotating. I have two sheet pans going at a time: while one is in the oven, the other sits for a few minutes before I move the cookies to a cooling rack and prep the next batch.
Chocolate Oatmeal Cookies
- 1 1/2 cup (188 grams) all-purpose flour
- 1/2 cup (43 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (226 grams) unsalted butter, cubed
- 1 tablespoon water
- 1 cup (213 grams) brown sugar, packed
- 9 ounces (255 grams) semi-sweet chocolate, chopped or chips
- 2 large eggs
- 1 1/2 cups (150 grams) old-fashioned rolled oats
- Preheat oven to 350 degrees 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.