chocolate oatmeal cookies
These chocolate oatmeal cookies combine the hearty texture of oats with the rich essence of chocolate, creating a delightful treat that's perfect for any occasion. They're quick to make and sure to satisfy your sweet tooth.
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 baking sheet
- 1 parchment paper
- 1 wooden spoon or spatula
- 1 oven
- 1 cooling rack
Ingredients
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the rolled oats, flour, baking soda, salt, and cocoa powder. Mix well and set aside.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well incorporated.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in the chocolate chips until they are evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
Feel free to mix in nuts or dried fruit for added texture and flavor.
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.