Chocolate Oatmeal Cookies

Don’t get turned off by hearing oatmeal. These are not at all like the oatmeal cookies you have tried before. I do enjoy oatmeal cookies, but usually with M&Ms in them. I wanted to have something chocolaty for when my friend visited me recently, so I found this recipe through a Cook’s Country magazine. I changed it a bit, so I am submitting my version below.

These cookies taste chocolaty first with a crisp start, and then become chewy and even more rich tasting. The chewiness is not super chewy, but more soft inside. The melted chocolate really works well for this. The recipe calls for milk chocolate for that part, which I used, but I used the Theo Classic Milk Chocolate bar which has a higher cacao percentage than many other milk chocolate bars. Basically, use whatever chocolate tastes good for you, but not the darkest stuff you have around.

This recipe makes about 30 cookies that are 2 inches in diameter. You can feel free to make them bigger or smaller. This is the recipe I used.

Directions for Chocolate Oatmeal Cookies (Adapted from Cook’s Country magazine)

  • 1.75 cups old-fashioned oats (not quick cooking or instant), divided
  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 Tablespoons unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon instant ground coffee
  • 1 teaspoon vanilla extract
  • 3 ounces milk chocolate, melted and cooled
  • 2 cups chocolate chips

Start by preheating the oven to 350 degrees and prepping cookie sheets.

In a large bowl, stir together the flour, baking powder, baking soda, and salt.

Process 1 cup of the oats in a food processor until fine, about 30-60 seconds.

Stir the processed oats into the flour mixture.

In a mixer, beat the butter and brown sugar until creamed together, about 2 minutes on medium-high.

Add the egg, vanilla, and instant ground coffee.

Beat until fluffy, again about 1-2 minutes.

Stir in the melted chocolate on low.

Still on low, beat in the flour mixture until just combined. Finally stir in the chocolate chips and remaining oats on low until evenly distributed.

Drop by spoonfuls onto the cookie sheets.

Bake for about 15 minutes until the tops crack a bit.

Directions for Chocolate Oatmeal Cookies (Adapted from Cook’s Country magazine) without pictures

  • 1.75 cups old-fashioned oats (not quick cooking or instant), divided
  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 Tablespoons unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon instant ground coffee
  • 1 teaspoon vanilla extract
  • 3 ounces milk chocolate, melted and cooled
  • 2 cups chocolate chips

Start by preheating the oven to 350 degrees and prepping cookie sheets.

In a large bowl, stir together the flour, baking powder, baking soda, and salt. Process 1 cup of the oats in a food processor until fine, about 30-60 seconds. Stir the processed oats into the flour mixture.

In a mixer, beat the butter and brown sugar until creamed together, about 2 minutes on medium-high. Add the egg, vanilla, and instant ground coffee. Beat until fluffy, again about 1-2 minutes. Stir in the melted chocolate on low. Still on low, beat in the flour mixture until just combined. Finally stir in the chocolate chips and remaining oats on low until evenly distributed.

Drop by spoonfuls onto the cookie sheets. Bake for about 15 minutes until the tops crack a bit.

2 thoughts on “Chocolate Oatmeal Cookies

  1. Pingback: Milk Bar Chocolate-Chocolate Cookies | fudgingahead

  2. Pingback: Salty, Thin and Crispy Oatmeal Cookies with Chocolate | fudgingahead

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