Awesome Chocolate Oatmeal Cookies
Submitted by sirbays
Chewy chocolate oatmeal cookies loaded with cocoa and nuts. Soft centers that stay slightly moist, ready in 25 minutes from start to finish.
YIELD
68 servingsPREP
10 minCOOK
15 minREADY
25 minThese cookies combine the best of chocolate cookies and oatmeal cookies in one batch. Cocoa powder gives them deep chocolate flavor, while oats add chewiness and texture. Chopped nuts (your choice of walnuts, pecans, or whatever you have) bring crunch.
The key is not overbaking them. Pull them from the oven when they’re just set but still slightly moist in the center. They’ll firm up as they cool but keep that soft, chewy texture.
This recipe makes a generous 68 cookies, perfect for feeding a crowd or stocking the freezer.
Pro Tips
- Use quick-cooking or regular oats (both work, though quick oats give a slightly finer texture)
- Beat butter and sugars until light and fluffy for best cookie structure
- The batter will be very stiff (that’s normal with all those oats)
- Bake 11-12 minutes only, even if centers look slightly underdone
- Let cookies cool on the pan for 1 minute before moving to prevent breaking
Ingredients
Directions
Heat oven to 350℉ (180℃).
In large mixer bowl, beat butter and sugars until light and fluffy; blend in eggs and vanilla.
In separate bowl, stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing well. Stir in oats and nuts. (Batter will be stiff.)
Drop by rounded tablespoon onto ungreased cookie sheet. Bake 11 to 12 minutes or until set; cookies will be slightly moist in center.
DO NOT OVERBAKE. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
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