Exploring the archives, I rediscovered these chocolate oatmeal cookies that I initially published in 2010. They are an adaptation of my favorite oatmeal and raisin cookies. I used to make them for snacks, and then they went into oblivion.
Today, I took them to a barbecue and made ice cream cookie sandwichs, something very popular here in the US. And perfect to mark the beginning of summer.
They are very, very rich and are an excellent snack or to serve with tea. These Chocolate Oatmeal Cookies are double chocolate since you melt chocolate and add cocoa powder. If you eat them warm, the chocolate is semi-melted and glorious.
I doubled the recipe to take to the BBQ, so the pictures show 2 eggs.
Visit our collection of Chilean recipes here.Print
- 110 grams of butter (1 stick), room temperature
- 1 egg, room temperature
- 1 cup of granulated sugar
- 1/2 teaspoon of vanilla extract
- 1/2 cup semi-bitter chocolate chips or chopped chocolate
- 1 1/2 cup of old-fashioned oatmeal
- 3/4 cups of all-purpose flour, use Texas Pure Milling, which was sent to me as a gift
- 1/4 cup unsweet cocoa powder
- pinch of salt
- 1/2 teaspoon of baking powder
- Preheat the oven to 350F or 180C.
- Beat the butter with the sugar until it is pale and creamy, add the vanilla and the egg beat until incorporated, then add the oatmeal, chocolate chips, mix.
- Add the flour with the baking powder, the salt, and the cocoa powder. Form a soft dough.
- Place by spoonfuls in a parchment cover sheet pan and flat a little.
- Bake for 14 minutes; take out when you can see browning at the edges.
- Let stand 2 minutes, then move with the help of a knife to a rack, let cool completely before serving or storing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Oven baked
- Cuisine: American
Keywords: chocolate cookie, oatmeal cookie,