Chocolate Oatmeal Cookies
If you’re a cookie lover who enjoys a delightful combination of chewy oats and rich chocolate, you’re in for a treat! These Chocolate Oatmeal Cookies are a perfect blend of textures, featuring hearty oats and decadent chocolate that will satisfy any sweet tooth. Perfect for sharing with friends or indulging in a quiet moment at home, these cookies are sure to impress. Let’s dive into the delicious world of baking these scrumptious cookies!
The Upside of Chocolate Oatmeal Cookies
There’s something magical about the combination of chocolate and oats. These cookies not only taste amazing, but they also have a few benefits that make them stand out. The oats provide a hearty texture and a nice bit of fiber, while the rich cocoa powder brings depth and a touch of decadence. Plus, they are easy to make and perfect for any occasion—whether you’re hosting a gathering or simply enjoying a cozy night in.
Shopping List
- 1 cup (2 sticks) butter or margarine, softened
- 1 and 1/2 cups packed brown sugar (light or dark)
- 1 cup sugar
- 2 eggs plus one egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups quick-cooking rolled oats
- 1 and 1/2 cups oat flour
- 1/2 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
- 1 teaspoon baking powder
- 1 cup chocolate chips
Toolbox for This Recipe
- Mixing Bowls: For combining wet and dry ingredients.
- Stand Mixer or Hand Mixer: To cream the butter and sugars easily.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Baking Sheet: To bake the cookies evenly.
- Parchment Paper: To prevent sticking and for easy cleanup.
Mastering Chocolate Oatmeal Cookies: How-To
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, brown sugar, and sugar. Using a stand mixer or hand mixer, beat the mixture until it is light and fluffy. This step is essential for creating a nice texture in your cookies.
Step 3: Add Eggs and Vanilla
Next, add the eggs and egg yolk one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the oat flour, cocoa powder, salt, and baking powder. Mixing these dry ingredients separately ensures that they are evenly distributed throughout the cookie dough.
Step 5: Mix Dry Ingredients with Wet Ingredients
Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.
Step 6: Fold in Oats and Chocolate Chips
Gently fold in the rolled oats and chocolate chips until they are evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet. Leave some space between each cookie, as they will spread while baking. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Step 8: Cool and Enjoy
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Chocolate Oatmeal Cookies with a glass of milk or your favorite beverage!
Customize for Your Needs
- Nut Additions: Consider adding chopped nuts like walnuts or pecans for an extra crunch.
- Different Chocolates: Swap out the chocolate chips for white chocolate or dark chocolate chunks.
- Flavor Variations: Add a pinch of cinnamon or a dash of espresso powder for a more complex flavor profile.
- Vegan Option: Substitute the butter with a plant-based margarine and use flax eggs in place of regular eggs.
Testing Timeline
- Preparation Time: 15 minutes
- Baking Time: 10-12 minutes
- Cooling Time: 10 minutes on the baking sheet + 20 minutes on the wire rack
Storing, Freezing & Reheating
To store your Chocolate Oatmeal Cookies, keep them in an airtight container at room temperature for up to a week. If you want to enjoy them later, you can freeze the cookies. Place the cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They will stay fresh for up to three months. To reheat, simply warm them in the oven at 350°F (175°C) for a few minutes until they’re soft and gooey again!
Troubleshooting Q&A
Why are my cookies flat?
If your cookies are spreading too much, it may be due to softened butter that’s too warm. Ensure you cream the butter until it’s just fluffy, and chill the dough for 30 minutes before baking if necessary.
How do I get my cookies to be chewy?
To achieve a chewy texture, make sure not to overbake them. They should look slightly underbaked when you take them out of the oven, as they will continue to set while cooling.
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used as a substitute. However, it might slightly change the texture, making the cookies a bit softer. Rolled oats add more chewiness, which is ideal for this recipe.
What can I do if my dough is too crumbly?
If your cookie dough is too crumbly, try adding a tablespoon of milk or water at a time until the dough comes together. Be cautious not to add too much liquid, or the cookies may spread too much while baking.
Final Bite
In the world of cookies, Chocolate Oatmeal Cookies hold a special place. They combine the wholesome goodness of oats with the indulgent taste of chocolate, making them a favorite for both kids and adults alike. Whether you’re baking for a special occasion or simply craving something sweet, these cookies are sure to be a hit.
With their chewy texture and rich chocolate flavor, they make for the perfect treat to share with loved ones or to keep all for yourself. So, roll up your sleeves and get ready to bake a batch of these delightful Chocolate Oatmeal Cookies that will surely bring joy to your taste buds!
Chocolate Oatmeal Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, brown sugar, and sugar. Beat until light and fluffy.
- Add the eggs and egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the oat flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Fold in the rolled oats and chocolate chips until evenly distributed.
- Drop rounded balls of dough onto a parchment-lined baking sheet, leaving space for spreading. Bake for 10-12 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a crunchier cookie, add chopped nuts like walnuts or pecans.
- Experiment with different types of chocolate for variety.
- For a vegan version, substitute butter with plant-based margarine and use flax eggs.
