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Chocolate Oatmeal Cookies

Chocolate Oatmeal Cookies

Soft and chewy with a touch of chocolate followed by a delightful crunch from toasted pecans. This is not your ordinary oatmeal cookie!

Chocolate oatmeal cookies are a throwback to an old favorite, one I hadn’t made in years. But I was headed to Atlanta earlier this week and I couldn’t dare show up empty-handed. So I decided to pull this recipe out and bake a batch for the trip.

Loaded with oats and layered with the warm spice of cinnamon and pure vanilla, it’s the perfect start to a great oatmeal cookie. Then add a blend of chocolates – first a dark, rich cocoa powder then a chopped bittersweet chocolate. Toss in toasted pecans and you’re about to enjoy a delicious twist on an old favorite.

Some quick tips. Using a mini ice-cream scoop (1-1/4” diameter) makes scooping cookie dough quick and easy.

These scoops are great for making meatballs, scooping muffins into tins and dividing for between pans when baking cakes or quick breads. Oh, and they also work for scooping ice cream!

For the chopped chocolate I keep Williams Sonoma’s hot chocolate mix in my pantry year-round. The classic version is a luscious chopped bittersweet chocolate and the double dark is a fabulous blend of bittersweet and semi-sweet chocolates. They are chopped to a consistency that is wonderful for baking. It’s still in their stores so go load up!

Quick and easy and you’ve got one delectable cookie!

Chocolate Oatmeal Cookies

1 cup butter, room temperature

1-1/2 cups sugar

2 eggs, room temperature

1-1/2 cups flour

¾ teaspoon baking soda

½ teaspoon kosher salt

1 teaspoon cinnamon

3 tablespoons cocoa powder

¼ cup chopped bittersweet chocolate

1 teaspoon pure vanilla extract

3 cups old-fashioned rolled oats

1 cups toasted chopped pecans

In a large mixing bowl beat the butter on medium speed until creamy, about 1 to 2 minutes.

Add the sugar and continue beating for another 2 minutes until the butter and sugar are blended and fluffy.

Drop in the eggs one at a time, mixing for about 30 seconds after each to blend into the butter and sugar.

In a small bowl whisk together the flour, baking soda, kosher salt, cinnamon and cocoa powder. Add the chopped bittersweet chocolate.

Add the flour and chocolate mixture to the butter and sugar and mix on low speed until blended together, about 1 to 2 minutes. Scrape the dough down on the sides of the bowl and blend for another minute.

Stir in the oats and the pecans on low speed to combine the oats evenly into the dough.

Drop rounds of cookie dough – about 1” each – onto a baking sheet lined with a Silpat liner or parchment paper. Leave about 2” between cookies. You can chill the dough for about 15 minutes if you want a thicker cookie.

Bake in a 350-degree oven for 8 to 10 minutes until the cookies are set but still soft in the middle. Cool on the pans for about 3 to 4 minutes then transfer to a wire rack to cool completely.

You can also freeze the cookie dough for baking later. Just place the rounds of dough on a parchment lined rimmed baking sheet. Place in your freezer for about an hour to firm up then drop the balls of cookie dough in a freezer bag and pop back into your freezer.

When you’re ready for a cookie or two, pop them in the oven straight from the freezer.

Makes about 5 dozen cookies.

Chocolate Oatmeal Cookies, courtesy of Preserving Good Stock

February 1, 2019
: Makes about 5 dozen cookies.

Soft and chewy with a touch of chocolate followed by a delightful crunch from toasted pecans. This is not your ordinary oatmeal cookie!

By:

Ingredients
  • 1 cup butter, room temperature
  • 1-1/2 cups sugar
  • 2 eggs, room temperature
  • 1-1/2 cups flour
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 3 tablespoons cocoa powder
  • ¼ cup chopped bittersweet chocolate
  • 1 teaspoon pure vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cups toasted chopped pecans
Directions
  • Step 1 In a large mixing bowl beat the butter on medium speed until creamy, about 1 to 2 minutes.
  • Step 2 Add the sugar and continue beating for another 2 minutes until the butter and sugar are blended and fluffy.
  • Step 3 Drop in the eggs one at a time, mixing for about 30 seconds after each to blend into the butter and sugar.
  • Step 4 In a small bowl whisk together the flour, baking soda, kosher salt, cinnamon and cocoa powder. Add the chopped bittersweet chocolate.
  • Step 5 Add the flour and chocolate mixture to the butter and sugar and mix on low speed until blended together, about 1 to 2 minutes. Scrape the dough down on the sides of the bowl and blend for another minute.
  • Step 6 Stir in the oats and the pecans on low speed to combine the oats evenly into the dough.
  • Step 7 Drop rounds of cookie dough – about 1” each – onto a baking sheet lined with a Silpat liner or parchment paper. Leave about 2” between cookies. You can chill the dough for about 15 minutes if you want a thicker cookie.
  • Step 8 Bake in a 350-degree oven for 8 to 10 minutes until the cookies are set but still soft in the middle. Cool on the pans for about 3 to 4 minutes then transfer to a wire rack to cool completely.
  • Step 9 You can also freeze the cookie dough for baking later. Just place the rounds of dough on a parchment lined rimmed baking sheet. Place in your freezer for about an hour to firm up then drop the balls of cookie dough in a freezer bag and pop back into your freezer.
  • Step 10 When you’re ready for a cookie or two, pop them in the oven straight from the freezer.


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