Chocolate Oatmeal Cookies
Warm, chewy, chocolate-y cookies. Just the thing for an afternoon snack with a glass of milk or cup of coffee on a chilly afternoon. Tastes like a brownie. The recipe originally came from an old favorite cookbook, but we adapted it to use less sugar.
Chocolate Oatmeal Cookies
1 cup (2 sticks) butter
1 cups granulated sugar
3/4 cup packed brown sugar
2 eggs
2 tsp. vanilla
1 1/2 cups flour
1/2 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
3 cups oats
Heat oven to 350 degrees. Beat butter and sugars until light and fluffy; blend in eggs and vanilla. Mix in flour, cocoa, baking soda and salt. Stir in oats (batter will be stiff). Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 11-12 minutes or until set; cookies will be slightly moist in center. Do NOT overbake! Cool one minute; remove from cookie sheet to wire rack, cool completely. Makes about 4 dozen cookies.
Ummmmm Yes those look amazing!
You know, I just love that you still post good, yummy recipes and don’t pretend that you never eat anything that’s not perfectly healthy! It’s encouraging to me–makes weight loss seem realistic and do-able, rather than a life sentence to boring food. :)
These are very tasty. My advice would be to flatten your dough balls before you bake them as they don’t tend to spread out much in the oven.
Good idea, Jules! I don’t like puffy cookies that are raw in the middle, I much prefer flatter ones! :)
Or, do you think adding a leavening agent would be appropriate?
Need links to jump to recipe, and print.
Can I use quick cooking oats for this recipe? Thank you!
Perhaps a sprinkle of flaky salt would be a nice addition?
User friendly web-page without 100 pop-ups!
Thank you.
Perhaps when people leave measurements instead of leaving two sticks of butter, you could put the measurement, as not every country has sticks of butter….TY
A “stick” of butter equals 1/2 cup. Hope this helps. ?.
We in America are expected to look up metric measurements when making recipes from other countries. Seems as if those of you in other countries could look up Imperial measurements the same way we have to do.
That’s silly. The reason the measurements are imperial is because it’s by weight which is the right way to do it, versus silly volume fussiness. Perhaps if Americans like you tried learning from how other countries do things we wouldn’t have so many dumb problems.
Stick to your own recipes then
Exquisite job at putting Copernicus in their place Chris.
In other news, this was a great recipe. I measured the ingredients in order to ensure a deliciously flat, chewy, and crispy cookie. The only way to avoid the dreaded puffy dome cookie.
What size stick
I personally think it is a good idea to weigh the ingredients to be precise.
I made these and they’re very good. I’ve always liked iced oatmeal cookies and put a small glaze on these. Yummy!
These were terrific, thank you!
These are fabulous! I decreased the sugar to 1-1/2 cup, decreased the oatmeal to 2-1/2 cups, and added 1 cup of Guittard Akoma chocolate chips. I may have moaned when I took my first bite. :-)
These are really yummy! I was naughty and added choco chips to them. Pecans would be lovely too!
This a great recipe thank you soo much
Love these cookies I decided to brown the butter and they turned out so delicious
These cookies are amazing. Chocolatey, gooey and not too sweet.
Added walnuts and chocolate chips and cut back oats to 21/2 cups as recommended.
My daughter now wants chocolate ice cream with them!
I tried dropping the dough from a spoon but those first few cookies were crumbly and awkwardly shaped. Then I switched to rolling balls of dough and flattening them slightly, and that worked—they held together better and looked better.
I have to say these cookies could have been sweeter for my taste. I ate too many, chasing the sweetness that wasn’t there, where I could have been satisfied with just one sweeter cookie.
Made 1/2 the recipe. Used allulose for the white sugar and cooked each batch for 10 minutes. Very good.