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One Bowl Double Chocolate Oatmeal Cookies

by on September 28, 2012 · 6 comments

The latest oatmeal cookies went over well, so I made a chocolate version.

Chocolate Oatmeal Cookies

Like the others, these are made in one bowl and call for oil instead of butter. I also reduced the oil somewhat to lower in fat, and according to Mastercook, these come in at about 34%. If you want to slash more fat, just reduce the amount of chocolate chips. I really packed them in because I was worried the base dough wouldn’t be tasty enough and figured loads of chocolate chips would improve just about anything. But overall, the cookies were really good. They weren’t too sweet, so if you don’t like the look of the oatmeal bits, you could dust the cookies with a little confectioners’ sugar.

5.0 from 2 reviews

One Bowl Chocolate Oatmeal Cookies
 
Prep time
Cook time
Total time
 
A chocolate oatmeal cookie recipe with slightly less fat than most.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 1 cup all-purpose flour or Ultragrain flour, aerate and measure carefully
  • 4 tablespoons unsweetened cocoa powder, Hershey’s Dark**
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2/3 cup oats, quick or old fashioned
  • 4 tablespoons grapeseed oil
  • 1 egg
  • ¼ cup Greek yogrurt
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
Instructions
  1. Preheat the oven to 375 degrees F. Line a couple of baking sheets with nonstick foil.
  2. In a large mixing bowl, thoroughly stir together all dry ingredients (flour through oats).
  3. Make a well in the center and add your oil, egg, yogurt and vanilla.
  4. With a mixing spoon, stir the liquid ingredients together in the center of the bowl. Add the chocolate chips, then stir everything (liquid and dry) all together. You should have a thick, smooth, dough.
  5. Using a rounded tablespoon, scoop up dough and shape into balls. Arrange about 10 to 12 balls 2 1/2 inches apart on each baking sheet. Press the balls down slightly to make 3/4 inch rounds.
  6. Bake one sheet at a time on center rack for about 8 to 10 minutes or until the cookies are set. Let cool on baking sheet for about 3 minutes, then carefully transfer to a wire rack to finish cooling.
Notes
**I used Hershey’s Dark, but “Natural” would probably work too. These cookies get their fat from the oil, egg and chocolate chips. You can reduce the fat by using a smaller amount of chocolate chips.
Nutrition Information
Serving size: 1 Calories: 124 Fat: 5 Trans fat: 0 Carbohydrates: 19 Protein: 2

 

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Published on September 28, 2012

{ 6 comments… read them below or add one }

Katrina September 28, 2012 at 9:30 am

Lots of fun with grapeseed oil! So do you think any oil will work, or do you think there is a difference. Have you tried other oils with these and/or the oatmeal cookies? Just wondering.

Cookie Sleuth September 28, 2012 at 1:32 pm

These look great! It’s always nice to save fat & calories where you can…

Sue September 29, 2012 at 10:06 am

The little flecks of oatmeal would not bother me one single bit. ;-)

Amy @ What Jew Wanna Eat September 29, 2012 at 10:41 am

Chocolate and oatmeal are two of my favorites! Pinning these!

Jennifer October 1, 2012 at 8:05 pm

These look great! I’m also curious about the grapeseed oil- can you use vegetable instead? And does it have to be Greek yogurt? All I have is Trader Joes vanilla yogurt!
Thanks !!

Olivia January 24, 2013 at 8:41 pm

Due to dairy allergies, I used vegan sour cream instead of the greek yogurt- it tasted great!

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