2 oz semisweet chips
3/4 cup dark brown sugar
1/2 cup flour
1/2 cup old fashioned rolled oats
1/4 cup cocoa
4 tablespoons butter, at room temperature
1 1/2 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, at room temperature
Preheat oven to 350. Line 2 cookie sheets with parchment paper. In a large bowl, cream together the butter, vanilla and sugar. Add the egg, beat until fluffy. Add the flour, cocoa, baking powder, salt, and oatmeal. Mix until well combined. Fold in chips. Place heaping tablespoons of dough on the lined cookie sheet about 1/2 inch apart and bake for 12-14 minutes or until they look “set”. Carefully remove to a wire rack to cool completely.
Yield: roughly 2 dozen cookies
I had a guest in the kitchen this morning and had a lot of fun talking about what I was making and how I come up with recipes while I was actually doing it. Cooking is such an automatic process that it was great to slow down and think about exactly what I was doing. To think about how I replaced 1/4 cup of what would normally be flour with cocoa to make chocolate cookies, that 2 oz of chips was just enough to add some extra chocolate and texture interest without being too much and the importance of using a room temperature egg (so it doesn’t harden the butter into chunks when you mix it in). I was a little nervous about baking and talking at the same time, but I remembered to take the cookies out of the oven on time and my guest said that the texture of the cookies was “perfect”. What more could you want? Of course they are also very chocolate-y, a little chewy and since oats are cholesterol-lowering and all that, practically a health food. Okay, so maybe it isn’t health food, but is tasty!
I’m having a chocolate party soon, and I’m TOTALLY making these for the party. They look awesome, and I can’t wait to eat them!
I’m eating another one right now. The texture is still perfect: a little crispy on the edges and soft and chewy in the middle. I’m glad you added the chips. They give it an extra burst of flavor without making them too chocolatey. The oatmeal is what makes them most interesting. They’re more satisfying than a regular chocolate chip cookie. You kind of savor each one. And they fill you up a little. All of a sudden I don’t feel like lunch. Perhaps they are a health food. Thanks for baking for me!
— Your guest
These look wonderful and I am totally going to make them. I like how you size your recipes. Not too small to be worth making, but not so big as to be excessive for making on a whim.
Of course they’re health food! Just slowing down to eat a cookie lowers your stress level. These look just perfect!
These look like fabulous cookies!
Just the kind of health food I love! I am a chocoholic … and chocolately chocolate chip cookies are my fave. This recipe is just the ticket … can’t wait to try!
I adore oatmeal cookies especially with chocolate, I love your take on the recipe. Will have to tuck this one away for a rainy day.
I love cooking with other people. The kitchen is a great place to really make some great memories.
Those look so good!
Oh sure, you post these just after I finished making the Best Ever Chocolate Chip Cookies for the beach party tonight. They didn’t come out as well as they should have; I forget that room temperature here in SW FL is considerably warmer than normal room temperature, and I left the butter out too long to soften. But they taste good! And I’ll try these next time. Thanks for all your yummy recipes – you like all the same things I do!
chocolate chocolate chip oatmeal, sounds awesome! -L
I made these this afternoon using mini chocolate chips instead of regular since that’s what I had on hand. They came out GREAT! Thanks.
I know what you mean about talking with people in the kitchen. I’ve had a lot of house-guests the past few weeks, and those conversations have made me slow down and really think about cooking and mixing flavors, and substitutions, etc. Except one time the conversation got so in-depth, I burned my walnuts.
Seriously good looking cookies, btw.
Looks like health food to me! I really like oats in my cookies, adds such a nice texture. I need to get in there and make a batch for company I am having on Sunday.
These look nice – different enough from the typical chocolate cookie to be a breath of fresh air, and very tasty.
Oh wow! Those look amazing. I’m going to have to try those the next time I need to make cookies for something.
Made these yesterday…soooo quick and easy, AND delicious! I know you said makes 2 dozen, but I only got 9 cookies….I make them big though.
I am glad you liked them, Corinne! I use a tablespoon sized cookie scoop to measure out my cookies so they come out small(ish) and uniform. I bet they are yummy extra big though!
I’ve never made chocolate oatmeal cookies before but I know I love oatmeal cookies and I know I love chocolate cookies…so why not? Looks like another great recipe, Rachel!
Wow! What’s not to like about these? I love oatmeal cookies. They always seem a bit more significant than other cookies. And, of course, all that chocolate speaks for itself.
I just finished making a batch of these cookies … wow! I love them! I will certainly put these in my book as a keeper. Oh, just a repeat on a former comment from Carmel; I really like the batch size … just right.
I finally made these. They were SO easy and they’re SO good! I used Dutch process cocoa and I think it helped make them as chocolatey as they are. Next time I will add dried cherries, for a little tartness to complement the super chocolate. Thank you for the recipe!
These came out really well, thanks!
These are amazing— as a personal trainer who loves chocolate— these are my dream! made them today, love them!