The latest oatmeal cookies went over well so I made a chocolate version. These are Double Chocolate Oatmeal Cookies, and like the others, they are made in one bowl.
Also, they call for oil instead of butter. I reduced the oil somewhat to lower the 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 are really good. They aren'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.
One Bowl Double Chocolate Oatmeal Cookies
- 1 cup all-purpose flour or Ultragrain flour aerate and measure carefully
- 4 tablespoons unsweetened cocoa powder Hershey's Dark**
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup granulated sugar
- ⅔ cup oats quick or old fashioned
- 4 tablespoons grapeseed oil or vegetable
- 1 egg
- ¼ cup Greek yogurt (or sour cream(
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- Preheat the oven to 375 degrees F. Line a couple of baking sheets with nonstick foil.
- In a large mixing bowl, thoroughly stir together all dry ingredients (flour through oats).
- Make a well in the center and add your oil, egg, yogurt and vanilla.
- 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.
- Using a rounded tablespoon, scoop up dough and shape into balls. Arrange about 10 to 12 balls 2 ½ inches apart on each baking sheet. Press the balls down slightly to make ¾ inch rounds.
- 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.