These chocolate oatmeal cookies are a delicious hybrid of brownie and cookie—soft and chewy with slightly crisp edges, and utterly irresistible.
It has been quite a week here. Between the daylight savings time shift disrupting my baby’s routine and a stomach bug that wiped out three days, I was ready for something comforting. The bug left me low on energy and appetite, surviving on crackers and sports drinks until I finally felt well enough to bake again.
When I did, I wanted cookies—rich, chocolatey, and comforting. These chocolate oatmeal cookies were exactly what I needed. They taste like a cross between fudgy brownies and classic oatmeal cookies: deeply chocolaty, soft in the center, chewy in the middle, and a touch crisp around the edges.
Cookies have a way of lifting the mood, whether you’re battling a cranky child, recovering from illness, or simply craving a sweet pick-me-up. Baking and sharing a fresh batch made the week feel brighter.
Chocolate Oatmeal Cookies
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Ingredients
- 1 ½ cup all-purpose flour (188 grams)
- ½ cup unsweetened cocoa powder (43 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter , cubed (226 grams)
- 1 tablespoon water
- 1 cup packed light or dark brown sugar (213 grams)
- 9 ounces semi-sweet chocolate , chopped or chips (255 grams)
- 2 large eggs
- 1 ½ cups old-fashioned rolled oats (150 grams)
Instructions
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Preheat oven to 350°F (175°C) and line a sheet pan with parchment paper.
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In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and ground cinnamon. Set aside.
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In a heat-proof bowl set over simmering water, combine the cubed butter, water, semi-sweet chocolate, and brown sugar. Stir occasionally until everything is melted and smooth. Remove from heat and whisk in the eggs one at a time. Add the dry ingredients and mix until just combined, then fold in the rolled oats.
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Drop tablespoons of dough onto the prepared sheet pan, spacing about 2 inches apart. Bake for 12 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
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Store cookies in an airtight container at room temperature for up to 3 days, or freeze between layers of parchment paper for longer storage.
Notes
Recipe adapted from Baking: From My Home to Yours.