Brownie Oatmeal Gems
Submitted by sinnamon
Chewy chocolate oatmeal cookies made with melted semi-sweet chocolate, rolled oats, brown sugar, and chopped walnuts. Part brownie, part oatmeal cookie, these gems yield 3 dozen in about 30 minutes.
YIELD
3 dozenPREP
10 minCOOK
15 minREADY
30 minThese cookies sit right at the crossroads of a chewy brownie and a hearty oatmeal cookie.
Melted semi-sweet chocolate and corn syrup get stirred into a bowl of rolled oats, brown sugar, and chopped walnuts, creating a dough that’s dense, fudgy, and loaded with texture.
Don’t expect them to look different after baking. They won’t spread or puff much, and that’s normal.
What you get is a thick, satisfying little gem that’s all chocolate chew with oaty substance behind it.
Kitchen Tips
- Melt the chocolate and butter together over low heat and stir constantly. Semi-sweet chocolate scorches fast if you look away.
- The cookies won’t change much in appearance during baking, so set a timer and trust it. Fifteen minutes is enough.
- Let them cool on the sheet for 5 minutes before moving them. They’re soft and fragile right out of the oven but firm up quickly.
Ingredients
Directions
In 2 quart saucepan, stir chocolate and butter over low heat just until chocolate melts.
Remove from heat. Stir in corn syrup, eggs and salt.
In large bowl, combine remaining ingredients. Pour chocolate mix over dry ingredients and mix well.
Drop by tablespoonfuls on greased cookie sheet.
Bake at 350℉ (180℃). for 15 minutes. Cookie will not change much during baking.
Cool 5 minutes on cookie sheet.
Remove; cool completely.
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