Chocolate oatmeal cookies are incredibly difficult to resist. This recipe is a slight adaptation of one that I turned to frequently as a kid, namely "Chocolate Oat Wheels" from the New Junior Cookbook by Better Homes and Gardens, and its fundamental appeal endures. The combination of chocolate, rolled oats, and chopped pecans is particularly enjoyable when paired with a strong cup of coffee for a sweet afternoon pick-me-up.
Ingredients for Chocolate Oatmeal Cookies
- unsweetened chocolate
- unsalted butter
- baker's sugar
- egg
- vanilla extract
- all-purpose flour
- baking soda
- kosher salt
- rolled oats
- pecans
See recipe card for quantities.
Instructions
Heat the oven to 350 degrees F. In the meantime, melt the chocolate in a small saucepan over very low heat and set it aside to cool.
Next cream together the butter and sugar with an electric mixer on medium speed until the mixture looks pale yellow and fluffy.
After the melted chocolate has cooled sufficiently that it is no longer hot to the touch, add it to the butter and sugar mixture along with the vanilla extract and the egg.
Beat everything together on medium speed until the mixture looks fluffy again.
In a separate small bowl, whisk together the flour, baking soda, and salt. Then add the flour mixture to the chocolate mixture and stir just long enough to combine everything into a sticky dough.
To finish the dough, mix in the chopped pecans and rolled oats until they are evenly distributed.
Then divide the cookie dough into small pieces and roll into balls. Place them about two inches apart on an ungreased baking sheet.
Finally, bake for 10 to 12 minutes or until the edges of the cookies are firm.
Hint: You can also use quick cooking rolled oats here, which result in a cookie that is a bit less chewy.
Variations
These can certainly be made with different types of nuts (walnuts would also be really nice) or without any nuts at all.
Storage
These can be stored in an air-tight container for a few days or frozen for at least a couple of months.
📖 Recipe
Chocolate Oatmeal Cookies
Equipment
- electric mixer
Ingredients
- 1 cup sugar
- ½ cup unsalted butter softened
- 2 ounces unsweetened chocolate
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup rolled oats quick cooking or regular
- ½ cup chopped pecans
Instructions
- Heat the oven to 350°F.
- Melt the chocolate in a small saucepan over very low heat, stirring to prevent any scorching, and then set it aside to cool.
- In a large bowl, cream together the butter and sugar with an electric mixture on medium speed until the mixture looks pale yellow and fluffy.
- After the melted chocolate has cooled sufficiently that it is no longer hot to the touch, add it to the butter and sugar mixture along with the vanilla extract and the egg. Beat everything together on medium speed until mixture looks fluffy again.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Add the flour mixture to the chocolate mixture and stir just long enough to combine everything into a sticky dough.
- Mix in the chopped pecans and rolled oats until they are evenly distributed.
- Divide the cookie dough into small pieces and roll into balls. Place the balls about two inches apart on an uncreased baking sheet.
- Bake for 10 to 12 minutes or until the edges of the cookies are firm.
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