Print

Chocolate Oatmeal Cookies

chocolate oatmeal cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

  • 1 stick (115g) unsalted butter, at room temperature
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 tsp salt
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 2/3 cup (85g) all purpose flour
  • 1/2 cup (40g) dutch process* unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 cups (150g) rolled oats
  • 1 1/2 cups (250 g) chocolate chips
  • To decorate: Flaky sea salt (optional) + additional chocolate chips

Instructions

  1. Place the butter, brown sugar, granulated sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.** Beat together at medium-high speed until very light and fluffy, about 2 minutes.
  2. Add the egg to the butter/sugar mixture and beat at medium speed for about 15 seconds, just until it incorporates. Stop the mixer to add the egg yolk and vanilla, and then continue mixing for about 30 seconds, until light and fluffy. Stop to scrape down the sides and bottom and mix again for a few seconds.
  3. Place the flour, cocoa, baking soda, and baking powder in a fine mesh sieve or sifter. Sift directly into the stand mixer. Add the rolled oats to the mixer. Mix everything together at low speed, just until it forms a uniform dough (about 15 to 30 seconds). Scrape the bottom of the bowl to make sure it is fully incorporated, but do not over-mix.
  4. Let the dough rest*** in the fridge for 30 minutes, up to 48 hours.
  5. Preheat the oven to 350°F [180°C] while your dough chills, and line a few sheet pans with parchment.
  6. Roll the dough into 50g balls (a scant 1/4 cup, or a size 1.75 oz/size 24 disher).
  7. Space the balls evenly on the prepared sheet pans. Embed a few chocolate chips across the surface and sprinkle with flaky salt (if using).
  8. Bake for about 14 minutes,**** working in batches. They’re done when the edges are set and the centers are still very soft but not liquid. You can do this cookie shaping trick if they’re a little wonky (but act fast, right out of the oven). Slide the parchment onto the counter to cool.

Notes

* If you are using regular (“natural unsweetened”) cocoa powder, add an extra 1/4 tsp baking soda to the dry ingredients (that’s 1/2 tsp baking soda, total).

** If you do not have a stand mixer, you can use a hand mixer with the egg beaters attached.

*** More than chilling them, the goal here is rest. Thirty minutes makes a difference, but longer is even better. During resting, the flour, oats, and sugars hydrate, which results in cookies with a bakery-quality texture. If you skip this step, your cookies will turn out fine, but they won’t quite live up to their potential.

**** Your bake time might be different, so keep an eye on the first batch and adjust accordingly. Look out for the visual cues more than the timing.

Find it online: https://cardamomandtea.com/78677/chocolate-oatmeal-cookies/