Soft Chocolate Oatmeal Cookies
Indulge in the decadence of Soft Chocolate Oatmeal Cookies, a delightful blend of rich cocoa, hearty oats, and melty semi-sweet chocolate chips, perfect for any sweet tooth craving. These cookies strike the perfect balance between chewiness and softness, thanks to a buttery base and a dash of brown sugar for added moisture. Quick to prepare and bake, this easy cookie recipe combines pantry staples like unsweetened cocoa powder and quick-cooking oats in just 25 minutes. Whether enjoyed fresh out of the oven with their gooey centers or stored for later, these chocolate oatmeal cookies are a crowd-pleasing treat for desserts, snack time, or gifting. Perfect for chocolate lovers seeking an irresistible twist on the classic oatmeal cookie, this recipe is guaranteed to become a family favorite!
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Ingredients
- 115 grams unsalted butter
- 150 grams brown sugar
- 50 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 180 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 150 grams quick-cooking oats
- 150 grams semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and creamy, about 2-3 minutes. Use a hand mixer or a stand mixer fitted with a paddle attachment.
Step 3
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Step 5
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Step 6
Fold in the quick-cooking oats and semi-sweet chocolate chips until evenly distributed.
Step 7
Using a cookie scoop or tablespoon, drop rounded cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 8
Bake in the preheated oven for 9-10 minutes, or until the edges are set but the centers still look slightly underbaked. This will ensure soft cookies.
Step 9
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve the cookies slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (632.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2827.6 |
| Total Fat 155.8g | 0% |
| Saturated Fat 87.0g | 0% |
| Cholesterol 254.6mg | 0% |
| Sodium 2458.3mg | 0% |
| Total Carbohydrate 357.2g | 0% |
| Dietary Fiber 40.7g | 0% |
| Total Sugars 84.7g | |
| Protein 54.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 160.1mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 1236.1mg | 0% |
Source of Calories