Chocolate Oatmeal Cookies
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
24 cookies
- Serves:
- 1
ingredients
- 1 3⁄4 cups old fashioned oats
- 1 cup all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon table salt
- 10 tablespoons unsalted butter, softened but still cool
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ounces milk chocolate, melted and cooled
- 1 cup semi-sweet chocolate chips
- 1 cup pecans or 1 cup walnuts, chopped
directions
- Melt the milk chocolate, set aside to cool.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Place 1 cup oats in food processor or blender and process until well ground, about 30 seconds. Transfer to large bowl and stir in flour, baking powder, baking soda, and salt.
- With electric mixer, beat butter and brown sugar together on medium-high speed until well blended and lumps are gone, about 1 minute.
- Scrape down sides of bowl. Add egg and vanilla and beat until light and fluffy, about 30 seconds.
- Add melted chocolate and beat until incorporated, about 20 seconds. Add flour mixture and beat on low speed until just incorporated, about 15 seconds.
- Add remaining 3/4 cup oats, chocolate chips, and nuts and beat on low speed until evenly distributed, about 10 seconds.
- Roll 2 tablespoons of dough into balls and space 2 inches apart on baking sheets.
- Bake, rotating and switching position of pans halfway through baking time, until cookies are cracked and set on top but look moist within cracks, 14 to 18 minutes.
- Cool cookies on baking sheets on wire racks for 5 minutes, then transfer to wire rack to cool completely.
- (Cookies can be stored in airtight container for up to 5 days.).
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RECIPE SUBMITTED BY
heatherhopecs
United States