These dark chocolate chip oatmeal cookies might be a little different from what you're used to. With more butter and less egg, they're thick and dense, but still soft in the center. The ones in this picture are what I'd call "regular" size, as they're made with a rounded tablespoon of dough.
However, for the second batch, I doubled the amount of dough for each cookie and made jumbo size cookies perfect for bake sales or gift giving.
With all the oatmeal cookie recipes out there it's hard to pick a favorite, but right now -- at least at this very moment, I'd put this recipe near the top.
Dark Chocolate Chip Oatmeal Cookies
One final note. I used Nestle Dark Chocolate Chips because they've been on sale at my grocery store. They're actually larger than the semisweet chips, and that larger sized works nicely in these large cookies. Another chip that would probably work well are the Ghirardelli Bittersweet Chips, which are also larger. Or you could try chopping a regular chocolate bar into chunks, but it might cause more spreading and a flatter cookie.
Recipe
Dark Chocolate Chip Oatmeal Cookies
Ingredients
- 10 oz (2 ½ sticks) cool unsalted butter, cut into chunks (280 grams)
- 1 teaspoon salt cut in half if using salted butter
- ½ cup granulated sugar (100 grams)
- ¾ cup packed light brown sugar (150 grams)
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour, weight it or stir well before measuring (190 grams)
- 1 teaspoon baking powder
- 3 cups old fashioned or quick cooking oats
- 1 ½ cups dark or bittersweet chocolate chips**
- 1 cup toasted nuts or roasted almonds chopped (optional)
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cool butter until creamy. Add salt and both sugars and continue beating until smooth -- don't try to beat until fluffy or light, just smooth. Add the egg and beat just until mixed, then beat in the vanilla.
- Mix together the flour and the baking soda. Stir flour mixture into the egg mixture until blended. Stir in the oats and the chocolate chips.
- Scoop up about 32 heaping tablespoons of batter and shape into balls. Press tops of balls down slightly to make discs. Chill the balls until ready to use or bake immediately.
- To bake, arrange dough pieces about 2 ½ inches apart on parchment lined baking sheets. Bake for 12 to 15 minutes or until cookies appear set. Let cool for about five minutes on baking sheets, then transfer to a wire rack and let cool completely.
Jackie says
Hi Anna
What is cool butter? Also, did you use old fashioned or quick oats in this recipe.
Sue says
These look great. It must be oatmeal chocolate chip cookie time. I made the Friendly Kitchen CC oatmeal cookies last weekend. They were fabulous as always!! You come up with the best recipes.
Darlene says
These look fantastic, and thanks for using the crayon as a reference for size. The dark chocolate must be the perfect compliment to the sweetness of the oatmeal cookie and the crunch of the nuts.
Katrina says
Yep, going to have to try those. Just made the KA Cashew Crunch Cookies with ground up oats. They're good.
Kate says
There's something so coarse, rough and rustic about your cookies that makes them irresistible. I don't trust smooth cookies anymore. 🙂
Holiday Baker Man says
A little bit chewy...a little bit chocolaty.... yum!