Chocolate Oatmeal Cookies

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These chocolate oatmeal cookies are part brownie and part cookie, both soft and chewy, and completely irresistible.

Chocolate Oatmeal Cookies

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.

Chocolate Oatmeal Cookies

Chocolate Oatmeal 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

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

Chocolate Oatmeal Cookies

These chocolate oatmeal cookies are part brownie and part cookie, both soft and chewy, and completely irresistible.

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees F and line a sheet pan with parchment paper.
  2. In a medium bowl, combine the flour, cocoa, baking soda, salt, and ground cinnamon. Set aside.
  3. 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.
  4. 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.
  5. 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.
Note: The cookie dough will be very brownie-like and soft, but it will hold up during baking. The longer the dough sits, the thicker it will become as the chocolate cools and hardens. However, there is little difference between the shape and appearance of cookies baked at the beginning and those baked last.
Recipe adapted from Baking: From My Home to Yours.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.