Brownie Oatmeal Cookies
Chewy, fudgy, and irresistibly rich, these Brownie Oatmeal Cookies combine the best of two dessert worlds: the decadence of brownies and the hearty texture of oatmeal cookies. Packed with semi-sweet chocolate chips, rolled oats, and an optional crunch of walnuts or pecans, these cookies strike the perfect balance between indulgence and comfort. The melted butter and chocolate give them a luxurious, gooey center, while the rolled oats add a delightful chewiness. Quick to prepare with just 20 minutes of prep time and ready in under 15 minutes in the oven, these cookies make an ideal treat for chocolate lovers looking for a unique twist. Perfect for an afternoon snack, a party platter, or as a crowd-pleasing dessert, these cookies are irresistible fresh out of the oven and stay moist for days when stored properly.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 1.5 cups rolled oats
- 0.5 cup walnuts or pecans (optional, chopped)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a microwave-safe bowl, melt the butter and 1/2 cup of the semi-sweet chocolate chips in 30-second intervals, stirring after each, until smooth. Let the mixture cool slightly.
In a large bowl, whisk together the granulated sugar, brown sugar, vanilla extract, and eggs until smooth. Gradually whisk in the chocolate-butter mixture until fully combined.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined.
Fold in the rolled oats and remaining 1/2 cup of chocolate chips. If using, also fold in the chopped nuts.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers look slightly soft. Do not overbake to preserve their fudgy texture.
Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 12.4 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 73 mg | 2% | |
*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.
