Soft Chocolate Oatmeal Cookies
Indulge in the decadence of Soft Chocolate Oatmeal Cookies, a delightful blend of rich cocoa, hearty oats, and melty semi-sweet chocolate chips, perfect for any sweet tooth craving. These cookies strike the perfect balance between chewiness and softness, thanks to a buttery base and a dash of brown sugar for added moisture. Quick to prepare and bake, this easy cookie recipe combines pantry staples like unsweetened cocoa powder and quick-cooking oats in just 25 minutes. Whether enjoyed fresh out of the oven with their gooey centers or stored for later, these chocolate oatmeal cookies are a crowd-pleasing treat for desserts, snack time, or gifting. Perfect for chocolate lovers seeking an irresistible twist on the classic oatmeal cookie, this recipe is guaranteed to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams brown sugar
- 50 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 180 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 150 grams quick-cooking oats
- 150 grams semi-sweet chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and creamy, about 2-3 minutes. Use a hand mixer or a stand mixer fitted with a paddle attachment.
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 mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in the quick-cooking oats and semi-sweet chocolate chips until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 9-10 minutes, or until the edges are set but the centers still look slightly underbaked. This will ensure soft cookies.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 357.2 g | 130% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 84.7 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1236 mg | 26% | |
*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.
