Get ready for an unexpected cookie flavor, you will love these fudgy, brownie-like chocolate oatmeal cookies are easy to make and delish!
This unexpected cookie made me swoon. I adore a chewy oatmeal cookie but have never had a chocolate oatmeal cookie before. This recipe was developed from my pumpkin oatmeal cookies and my chocolate marshmallow cookies. The result is a chewy, chocolatey cookie that my friends dubbed a brownie-like cookie.
Let's get to the recipe
Ingredients
For this cookie recipe you will need your standard cookie ingredients.
- Salted Butter. Your butter needs to be at room temperature, so it can properly cream with the sugar.
- Brown Sugar. The brown sugar provides, sweetness and a chewy cookie.
- Granulated Sugar. The white sugar helps sweeten the cookie dough and the cookies spread while baking.
- Large Eggs. You'll need one whole egg and one additional egg yolk for this cookie dough. The extra egg yolk helps provide extra chew and a rich cookie dough. Your eggs should be at room temperature.
- Vanilla Extract. The vanilla pairs beautifully with the chocolate.
- All Purpose Flour. The flour needs to be measured properly to ensure you have enough, but not too much. I suggest using a scale to weigh your flour.
- Rolled Oats or Old-Fashioned Oats. Using the rolled oats as opposed to the quick oats to ensure a nice chewy oatmeal cookie.
- Dutch-Process Cocoa Powder. Dutch-process cocoa powder has had the acidity removed for a smoother, more intense chocolate flavor. You cannot swap in natural cocoa powder.
- Salt. The salt brings out all of the other ingredients flavor profiles.
- Baking Soda. The baking soda helps the cookies spread, rise, and brown while baking.
- Baking Powder. The baking powder helps the cookies rise while baking.
- Cornstarch. Cornstarch tenderizes the dough for a soft, sweet cookie.
- Chocolate Chips. Use the best quality chocolate chips you can! I use Callebaut Chocolate Callets and Callebaut Milk Chocolate Callets.
For another fun oatmeal cookie check out my peanut butter oatmeal cookie recipe.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat the butter and sugars for 2-3 minutes, scraping down the bowl halfway in between.
You want the mixture to be very light and fluffy. Add in the whole egg, egg yolk, and vanilla extract, mix to combine.
In a separate bowl mix together the flour, oats, cocoa powder, salt, baking soda, baking powder, and cornstarch.* I suggest sifting your cocoa powder in a fine mesh sieve because it can be quite lumpy*
Slowly add the flour mixture to the wet mixture, mixing just until combined then stir in the chocolate chips. Place the dough covered in the fridge and turn on the oven. The dough will chill will you preheat the oven.
Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
Once the oven is hot, about ten minutes later, scoop 2 tablespoon balls of dough and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. Bang the tray on the counter if your cookies are very puffy. Add extra chocolate chips on top right after baking if desired.
If you want a perfectly round cookie use a larger cookie cutter or mug that fits around the cookie to circle it around to gently shape the cookie into the perfect circle, you need to do this right after coming out of the oven so the cookies will take on the new shape.
After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover cookies in an airtight container for 5 days.
FAQ and Tips for Success
This cookie dough can be made ahead of time, scoop it and store it in an airtight container for up to 5 days. You can also freeze the cookie dough for up to three months.
No, Dutch process cocoa powder has been washed to neutralize the acidity in it. The leavening agents are formulated specifically based on no acidity in the cocoa powder. Natural cocoa powder has acid in it which would need a different formulation of chemical leavening agents.
Check out this post on my Cookie Baking Tips
More oatmeal recipes
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PrintRecipe Card
Chocolate Oatmeal Cookies
Get ready for an unexpected cookie flavor you will love these fudgy, brownie-like chocolate oatmeal cookies are easy to make and delish!
- Total Time: 30 minutes
Ingredients
- 8oz (1 Cup) Salted Butter, at room temperature
- 150 grams (¾ Cup) Brown Sugar
- 100 grams (½ Cup) Granulated Sugar
- 1 Large Egg + 1 Egg Yolk, at room temp.
- 1 Teaspoons Vanilla Extract
- 188 grams ( 1 ½ Cups) All Purpose Flour
- 100 grams (1 Cup) Rolled Oats or Old-Fashioned Oats
- 75 grams (¾ Cup) Dutch-Process Cocoa Powder
- 1.5 Teaspoon Salt
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 2 Teaspoons Cornstarch
- 170 grams (1 Cup) Chocolate Chips
Instructions
- In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat the butter and sugars for 2-3 minutes, scraping down the bowl halfway in between. You want the mixture to be very light and fluffy. Add in the whole egg, egg yolk, and vanilla extract, and mix to combine.
- In a separate bowl mix together the flour, oats, cocoa powder, salt, baking soda, baking powder, and cornstarch.* I suggest sifting your cocoa powder in a fine mesh sieve because it can be quite lumpy*
- Slowly add the flour mixture to the wet mixture, mixing just until combined then stir in the chocolate chips. Place the dough covered in the fridge and turn on the oven. The dough will chill will you preheat the oven.
- Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
- Once the oven is hot, about ten minutes later, scoop 2 tablespoons balls of dough and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. Bang the tray on the counter if your cookies are very puffy. Add extra chocolate chips on top right after baking if desired. After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover cookies in an airtight container for 5 days.
- Prep Time: 10 Minutes
- Chill Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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