Soft and chewy with a touch of chocolate in triplicate followed up with a delightful crunch from toasted pecans. This is not your ordinary oatmeal cookie!
Chocolate oatmeal cookies are an old favorite of ours and one I hadn’t made in quite some time. I was headed to Birmingham and didn’t dare show up empty-handed. I gave Emily a quick call for requests and this came to mind. With one addition. Chocolate chips.
So, I pulled out the original recipe and gathered what I needed to 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 fun variation on the oatmeal cookie. Then add a blend of chocolates – first a dark, rich cocoa powder then a chopped bittersweet chocolate. Plus a generous scoop of semi-sweet chocolate chips. Toss in toasted pecans and you’re about to enjoy a delicious twist on an old favorite.
For scooping, this is one of my favorite tools – a mini ice-cream scoop (1-1/4” diameter). This little tool makes scooping cookie dough so fast and efficient. They’re also great for making meatballs, scooping batter into tins when making muffins and dividing batter between pans when baking cakes or quick breads. And of course, they’re great for scooping ice cream!
Quick and easy to whip up – this is one delectable cookie!
Chocolate Oatmeal Cookies
1 cup butter, room temperature
1-½ cups sugar
2 extra-large eggs, room temperature
1-½ 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
1-¼ cups semi-sweet chocolate chips
1 cup 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, add the vanilla then blend for another minute.
Stir in the oats, pecans, and the chocolate chips on low speed to combine 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.
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
Equipment
- Electric mixer
- Large baking sheets, lined with Silpat liners or parchment paper
Ingredients
- 1 cup butter, room temperature
- 1-½ cups sugar
- 2 extra-large eggs, room temperature
- 1-½ cups flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 3 tablespoons cocoa powder
- ¼ cup chopped bittersweet chocolate
- 1-¼ cup semi-sweet chocolate chips
- 1 teaspoon pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup toasted chopped pecans
Instructions
- Preheat the oven to 350-degrees. 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, cocoa powder, and the chopped bittersweet chocolate.
- Add the flour and chocolate mixture to the butter and sugar, mixing in on low speed until blended together, about 1 to 2 minutes. Scrape the dough down on the sides and bottom of the bowl.
- Stir in the vanilla extract, blending on low for another minute.
- Stir in the oats, pecans, and chocolate chips on low speed to combine 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.
- 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.
