Dark Chocolate Oatmeal Cookies
Why I Love This Recipe
I found this recipe courtesy of Bon Appétit Magazine (May 2004). These cookies are, to put it simply, perfect. The texture is crisp, but also a bit tender. The outside is soft with a crunchier center. The chocolate is rich and dark, not too sweet.
Needless to say, I love them.
This recipe yields 12 cookies, but I have found that it doubles very well.
Market tip: Old-fashioned oats have been cut, steamed, and flattened with large rollers. Steel-cut oats are not as highly processed and look like tiny pellets. They produce a more "al dente" result.
Ingredients You'll Need
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons steel-cut oats
1/4 cup semisweet chocolate chips
Preheat oven to 350°F.
Butter large rimmed baking sheet.
Sift first 4 ingredients into medium bowl.
Using electric mixer, beat butter in large bowl until fluffy.
Add sugar and vanilla; beat until blended.
Add flour mixture and beat until moist clumps form.
Mix in oats with spatula until evenly distributed (dough will be very firm).
Add chocolate chips and knead gently to blend.
Using moistened palms, shape 1 generous tablespoon dough into ball.
Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
Bake cookies until center is slightly firm and top is cracked, about 14 minutes.
Cool on sheet.