Brownie Oat Cookies
Indulge in the perfect mashup of two beloved desserts with these Brownie Oat Cookies—where the fudgy richness of brownies meets the hearty chew of oatmeal cookies. Packed with semi-sweet chocolate chips, rolled oats, and a hint of cocoa, these cookies strike the ideal balance between decadent and wholesome. With a crisp edge and a soft, gooey center, they’re a treat for chocolate lovers and cookie enthusiasts alike. Bonus mix-ins like chopped nuts or extra chocolate chips take these cookies to the next level. Easy to whip up in just 25 minutes, this recipe makes 20 irresistible cookies ideal for afternoon snacking, holiday baking, or any time your sweet tooth calls. Perfect paired with a glass of milk or a hot cup of coffee, these cookies will quickly become your go-to favorite!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams semi-sweet chocolate chips
- 100 grams granulated sugar
- 75 grams brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 125 grams all-purpose flour
- 25 grams unsweetened cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 100 grams rolled oats
- 50 grams optional: chopped nuts or additional chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium saucepan over low heat, melt the unsalted butter and 100 grams of the semi-sweet chocolate chips, stirring occasionally. Once completely melted and smooth, remove from heat and let it cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, and the melted chocolate mixture. Stir until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats, the remaining 50 grams of chocolate chips, and optional chopped nuts or additional mix-ins of your choice.
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers look slightly undercooked.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
Serve and enjoy your fudgy, chewy Brownie Oat Cookies with a glass of milk or a cup of coffee!
Nutrition Facts
Calories |
3569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.8 g | 242% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 464.1 g | 169% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 255.7 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 292 mg | 22% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1431 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
