I never thought about combining chocolate and oats together in cookie form but now that I have, I just can’t stop! I used to always top oat cookies with chocolate or add chocolate chunks to the batter but never thought to actually make a chocolate cookie and let me tell you, you have not lived until you’ve tried this combination.
This recipe actually happened by accident. I was trying to come up with a soft baked chocolate oat cookie but ended up with a super fudgy brownie-like cookie 😀 and with the addition of oats, the cookies were wonderfully chewy so the best way to really describe these guys is a chewy oatmeal cookie meets chocolate fudge brownies 😉
Yes I know it’s sad that I only have 5 cookies to take a picture of but that is all that remained after they were baked and I had to hide these! I couldn’t blame my family though because so far these are my favourite cookies of 2018.
And making them couldn’t be easier!
The recipe is very basic using softened butter and lots of brown sugar. This is what made the cookies soft and fudgy. I always add brown sugar to my cookies, I don’t think I can ever live without brown sugar actually, it’s my most important baking ingredient!
After you’ve mixed the butter, sugars and eggs, the dry mix gets tossed in which has a nice handful of oats. I like to mix my dry ingredients separately before adding to the batter, I find that the cookies turn out better this way. Fold everything together and pop in the fridge for about an hour to chill. This step is super important because if you don’t chill the cookies they will spread and won’t be as uniform and fudgy so please don’t skip this step. I usually keep my dough overnight but an hour is just enough.
When you’re ready to bake, roll the dough into balls, flatten them ever so slightly and bake away! these cookies taste soo incredibly delicious warm, you guys HAVE to try them!
Seriously I can’t wait to make these cookies again and I can’t wait for you all to try them! please go make the dough like right now! 😀 😀
Remember to tag me with you pics @dutchbakerblog on Instagram, Facebook or Twitter 😀
Chocolate Oatmeal Cookies
12 – 15Cookies
3/4 cup (90gms) all purpose flour*
1/4 cup (24gns) cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 heaping teaspoon salt
3/4 cup (68gms) rolled oats
1/2 cup (100gms) softened butter
1/2 cup (100gms) light or dark soft brown sugar
1/4 cup (50gms) white sugar
1 teaspoon vanilla extract
Optional, 1/2 cup chocolate chips or walnuts
- In a bowl, whisk together the flour, cocoa powder, baking soda and powder, salt and oats until well combined.
- In a large bowl, cream together the butter and both sugars until paled and fluffy. Add in the egg and vanilla and whisk to combine.
- Fold in the dry mix in two batches stirring until just combined. Take care not to overmix. Cover well with plastic wrap and chill in the fridge for 60-90 minutes or over night if you can.
- Preheat oven to 180C/350F. Scoop out balls of dough, (flatten them slightly if you like thinner cookies) and place on a cookie sheet lined with baking paper. You can roll each cookie ball in a bowl of oats before baking if you like. Bake for 12 to 14 minutes until the edges are cooked but the middles are still soft and appear undercooked. Let cookies cool on the cookie sheet for about 10 minutes before moving to wire rack or airtight container. Cookies will remain fresh at room temperature for up to 1 week in an airtight container.
- *For thicker cookies, scoop the balls of cookie dough and freeze then bake the balls frozen. For extra thick cookies, add 2 tablespoons extra flour to the batter.