Chocolate Oatmeal Cookies

Some Mondays are just crap. I really try to be an optimist, embrace every day, live life to the fullest, and all that other Tony Robbins type stuff (and honestly, the only exposure I’ve had to Tony Robbins is thanks to a five year old son of two life coaches who loved to listen to him). But then there are days when I just get overwhelmed and all I want to do is bake cookies, settle down on the couch, and eat them.

I’ve been in a serious oatmeal phase lately. In addition to eating it every morning for breakfast, I keep looking for ways to bake with it. As Mike points out, using it in cookies is brilliant because you can eat a whole plate of them while still feeling like you’re eating health food (just pay no attention to the butter and sugar and chocolate…) Not that we EVER eat a whole plate of cookies at once. Nope, never.

Recipe:

Makes about 30 cookies

10 tbsp butter (2/3 cup), softened
1 cup light brown sugar (packed)
1 1/4 cups white sugar
1 tbsp vanilla
2 eggs
1 cup unbleached white flour
1 tsp salt
1/2 cup cocoa powder
2 tsp baking soda
4 cups old fashioned oats

Preheat the oven to 350 F and line a couple cookie sheets with parchment paper or a Silpat.

Beat the butter until smooth and creamy and add both sugars. Mix well, then beat in the eggs and vanilla.

In a separate bowl, stir together the flour, salt, cocoa powder and baking soda. Add to the butter mixture and mix until all traces of dry ingredients disappear.
Stir in the oats.

To form cookies, scoop out 2-3 tbsp of dough at a time and flatten slightly, 12 to a cookie sheet.
Bake for about 15 minutes, or until set on the edges but slightly fudgey inside (they’ll harden up as they cool).

Cool on the sheets for about 5 minutes, then transfer to a wire rack to cool completely.

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26 comments to Chocolate Oatmeal Cookies

  • these look so good! i think i have everything on hand to make them tonight! :-)

  • Now, that’s the way I want to get my daily dose of oatmeal! ;)

  • I have been on an oatmeal kick for the past year! haha….these look great, I am definitely saving them to make this weekend!

  • chewy. chocolate. oatmeal. I really couldn’t imagine anything better. Are you really sure I can’t eat a whole plate of cookies in one go? Really?

  • Susan

    Too bad you are not closer to PDX. I’ve got a 50 lb bag of thick rolled oats I could share with you. I love them in cookies – even chewier.

  • I feel the same way about oats! I am constantly trying to work them into my day. Usually with oatmeal, sometimes with oatmeal cookies, or crisps, or other baked goods. I love me some oatmeal cookies! I love your ratio of flour to oats here. Usually you see it the other way around. Thumbs up!

  • I’ve never had chocolate oatmeal cookies!! Bookmarking this one!

  • I made these last night following your recipe and loved them! I love the texture. So delicately crisp on the outside and chewy on the inside. I featured them for Saturday Blog Showcase. Thanks so much for sharing your recipe!

  • Not a fan of oatmeal cookies but this, oh my – I’m converting!

  • I just now took out my first batch of these, and they smell amazingfantastic. Except for that the oven is like a grumpy old man and, when I turned the oven to 350, it would only go up to 250. So I turned it up to 375, and it jumped to 450. So my cookies were a little burnt. That’s what I get for using the communal dorm oven, I suppose.

    I also reduced the oatmeal a little in these, and added in some dark chocolate and some dried cranberries.

  • Looks amazing! It’s a rainy day here and we have a bunch of oats begging to be made into cookies. Thanks for the inspiration!

  • these cookies are fabulous…love the brownie texture. i used white whole wheat flour and add a touch of cayenne for a little kick.

  • Sherri

    YUM! Exactly what I was hoping to find today! It is a blustery day, perfect for being indoors & baking. BTW, Chocolate IS healthy darlin’!…butter, not so much:)
    Thanks for sharing this! Off to the kitchen I go!

  • kathy

    I replaced the butter with olive oil, (I use it to replace the butter in most recipes). I rolled the dough into balls sprayed the baking sheet with canola oil and they came out great! Chewy like a brownie w/texture!

  • Sara

    I made a few edits to turn these into my favorite christmas cookies to which I lost the recipe for…..I roll the dough into a little less than golf ball size cookies and roll in confectioners sugar before baking. and I also add chocolate chips into the recipe!

  • [...] recipe is right here (courtesy of Cate’s World Kitchen [...]

  • Becky

    These were one of my fave cookies as a girl, so I jumped at the chance to indulge my preggo self. Unfortunately, they weren’t really sweet enough, and were definitely too salty. I use salted butter unless otherwise specified, though in the future, I’m going to use unsalted or skip adding the salt. But they still need more sugar, and maybe a smidge more chocolate. I think I may melt some chocolate to drizzle over to save the batch…

  • Cate

    I hope the chocolate drizzle improves them!

  • Sam

    These were the best cookies I have ever made. Thank you! I added 1/4 cup flax meal and 1/4 cup ground walnuts to the recipe and the texture came out perfect. It had that nice sticky caramel like texture to it. Yum!

  • Jamiee G.

    These are amazing. I just made them. :)
    Recipe = Stolen.

  • Kate

    These cookies were awesome! I loved the chewy gooey texture. I recommend a little less salt. They were delicious! My parents and siblings loved them

  • Susan

    I added 3/4 cup Crunchy Peanut Butter (increased butter to 3/4 cup)…making it a BAKED – No Bake Cookie. Delicious and chewy, love it too much!

  • becca

    Hi!
    I just made these and the dough tasted amazing but for some reason the cookies are very crispy/crunchy and not chewy. Any idea what i might have done wrong? I added some chocolate chips in but other than that the recipe is the same. Do you think adding more flour would help?

  • Cate

    Hi Becca,
    I’m sorry about that. My guess would be they need a shorter baking time. I usually start checking a few minutes early.

  • Mary-Jane

    HI!!!! So, I stumbled across this recipe a couple of years ago, and had fun making them with the children I was looking after. I’d written it down, but a while back lost the book! So I’ve been looking and looking, and finally decided to specify the date range, and found it! Thank goodness, that was gonna bug me for the rest of my life, these cookies are THAT amazing. Thanks for the recipe!

  • Jamie

    I love this recipe , however I would change the amount of sugar as it is really really sweet unfortunately.

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