These chocolate oatmeal cookies are part brownie and part cookie, both soft and chewy, and completely irresistible.
Course Dessert
Cuisine American
Prep Time 15 minutesmins
Cook Time 12 minutesmins
Total Time 27 minutesmins
Servings 36cookies
Calories 148
Author Annalise
Ingredients
1 ½cupall-purpose flour(188 grams)
½cupunsweetened cocoa powder(43 grams)
½teaspoonbaking soda
½teaspoonsalt
½teaspoonground cinnamon
1cupunsalted butter, cubed (226 grams)
1tablespoonwater
1cuppacked light or dark brown sugar(213 grams)
9ouncessemi-sweet chocolate, chopped or chips (255 grams)
2large eggs
1 ½cupsold-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
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.