Chewy Chocolate Oatmeal Cookies
This is what making chocolate oatmeal cookies with my almost-two-year-old daughter looks like these days:
I scoop the flour and hand it to her. She very carefully, and surprisingly accurately, tips it into the bowl and lifts up, dispensing the contents like a pro. A teaspoon of baking soda … tip and pour. A mix with the whisk, and then the salt and the cocoa powder. Precise. Impressive.
And then I hand her a measuring cup full of chocolate chips. Without missing a beat, she sets the cup down on the counter, and with both elfin hands wrapped carefully around, she pulls it towards her. And then she plucks the chips, one by one, and plops them into her mouth.
She doesn’t seem to hear my patient instruction anymore. I hear myself say, “pour the chocolate chips into the bowl, honey!” But to her, I’ve become that lady on the other end of the phone in Charlie Brown cartoons. Wah waaah, wah wah, wah waah.
I guess I can understand how chocolate can do that to a gal.
Luckily, most of the chips still made it into this batch of Chewy Chocolate Oatmeal Cookies, which, as you can imagine, have become one of her fast favorites.
These cookies are super chocolatey, super chewy, and just plain super. They’re probably more of an after-school cookie than a holiday cookie, but I’m excited about them now, so I’m sharing them now. The holiday recipes will start up soon enough, right?!
Oh, and another super cool thing about these cookies, other than being supremely chocolatey and dangerously addictive, is that they have oatmeal in them. In other words, you can tell yourself they’re health food.
At least, until December 31.
Whether you’re a chocoholic age nearly-2 or 102, I think you’ll like this cookie.
Just try to get the chips into the batter.
Chewy Chocolate Oatmeal Cookies
Super simple and supremely chocolaty, these chocolate oatmeal cookies are stuffed to the brim with chocolate chip goodness.
- 1/2 cup (1 stick) unsalted butter, room temperature*
- 1 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups rolled oats
- 1 cup dark chocolate chips (semi-sweet are also good)
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat (a non-stick sheet will also work just fine, I just like the ease of the silpats).
- In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat together the butter and the brown sugar until pale yellow and fluffy, about three minutes.
- Add egg and vanilla, and beat until blended.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
- Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and chocolate chips and mix just until combined, scraping down the sides as needed.
- Scoop by tablespoonful onto your cookie sheet, spaced about two inches apart.
- Bake for about 10 minutes, until cookie appears set and no longer wet. They might not look completely done, but they’ll set up after they cool! If you like a crisper, less chewy cookie, let them cook for 2 – 3 minutes longer.
- Remove from oven and let sit for about 5 minutes, then move to a wire rack to cool completely.
- They keep nicely for 4 – 5 days in an airtight container at room temperature, or you can freeze them in a zipper bag for several months.
* Substitute Earth Balance for a dairy-free version.
Yield: About 30 cookies, Serving Size: 1 cookie
- Amount Per Serving:
- Calories: 109 Calories
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 54mg
- Carbohydrates: 13g
- Fiber: 1g
- Sugar: 10g
- Protein: 1g
This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.