Name: Dark Chocolate Oatmeal Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup rolled oats; 0.5 cup packed brown sugar; 0.5 cup granulated sugar; 0.5 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup dark chocolate chips

What are cookies?Dark Chocolate Oatmeal Cookies. Dark chocolate OWhat is next level? I know oatmeal cookies don’t always get the hype they deserve. I know people are too busy reaching for chocolate chips (which, don’t get me wrong, I love) but trust me on this. What are some of the best oatmeal cookies you have ever had? Dark chocolate takes over. Is it the kind of cookie you sneak an extra of when no one is looking? Is it easy to make them? They strike that perfect balance between healthy-ish and decadent, and they have that delightful taste. What is that texture that keeps you coming back for more? They truly capture the essence of wholesome comfort with a sophisticated edge.

What is Dark Chocolate Oatmeal Cookies?

What exactly are we talking about here?Dark Chocolate Oatmeal Cookies.As the sophisticated cousin of your classic oatmeal cookie. What is the recipe for oatmeal cookie? molasses flavor – but then we kick it up a notch with dark chocolate. I’m not talking about those tiny little chips either. We’re going for big chunks, or even better, chopped dark chocolate that melts into all the nooks and crannies. What are the crannies of a cookie The bittersweet flavor of the dark chocolate perfectly complements the nutty sweetness of oats. What is a flavor explosion in every bite? Is this a cookie that feels both comforting and fancy? What is craving without being cloyingly sweet?

Why you’ll love this recipe?

What are some of the reasons why I adore this blog?Dark Chocolate Oatmeal Cookies. recipe, but I’ll try to keep it concise.

* **Flavor**: The combination of the nutty oats, warm spices, and intense dark chocolate is simply divine. It’s that perfect balance of sweet and slightly bitter that keeps you wanting more. The dark chocolate adds a depth of flavor that regular oatmeal cookies just can’t match.
* **Simplicity**: This recipe is surprisingly easy! No fancy equipment needed, just a couple of bowls, a baking sheet, and your trusty oven. I’ve made these with my kids countless times, and it’s a great way to get them involved in the kitchen. Plus, the dough comes together quickly, meaning you can have fresh, warm cookies in under an hour.
* **Cost-efficiency**: The ingredients are all pantry staples! Oats, flour, sugar, butter (or oil!), and dark chocolate are relatively inexpensive, making this a budget-friendly treat. I often buy dark chocolate in bulk when it’s on sale, so I always have some on hand for baking emergencies (and, let’s be honest, late-night chocolate cravings).
* **Versatility**: You can totally customize these cookies to your liking! Add nuts, dried fruit, or even a sprinkle of sea salt for an extra touch of flavor. I’ve even experimented with different types of dark chocolate – from 70% cacao to even darker, depending on my mood. Plus, they’re just as delicious warm out of the oven as they are the next day (if they last that long!).

What I love most about this recipe is that it feels both indulgent and wholesome. You’re getting the benefits of oats, but you’re also satisfying your chocolate craving in a sophisticated way. And if you are looking for some other cookie inspiration you could try my classic Peanut Butter Cookies or try something a bit different with these Lemon Ricotta Cookies.

How do I make Dark Chocolate Oatmeal Cookies?

Quick Overview

Making these Dark Chocolate Oatmeal Cookies: What are someYou’ll start by creaming together the butter and sugars, then adding in the eggs and vanilla. What is the best way to combine dry ingredients with wet ingredients? What are the oats and dark chocolate? What is the best part about baking dough? How do I start a business in less than an hour? Is it easier to order online than takeout?

Ingredients

For the Main Batter: What is it?

225g (1 cup) unsalted butter, softened (I always use European-style for extra flavor!)
150g (34 cup) granulated sugar.
150g (34 cup) packed brown sugar (about 3 cups)
2 large eggs
What is the use of vanilla extract?
180g (1 12 cups) all-purpose flour.
1 teaspoon baking soda, 1 tablespoon baking powder, 2
12 teaspoon salt.
1 teaspoon ground cinnamon. 1 tablespoon ground clove.

For the Filling:

200g (7 oz) dark chocolate, chopped (I prefer 70% cacao for the perfect balance of bitterness and sweetness).
150g (1 12 cups) rolled oats (not instant)

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper. I always do this, even with non-stick pans, because it makes cleanup SO much easier and prevents the stains. How do I stop cookies from sticking?

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. Make sure everything is evenly distributed! How do you bake cookies? What are some ways to add cinnamon to a cookie? If you’re feeling adventurous, why don’t

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. I use an electric mixer for this, but you can also do it by hand if you’re feeling strong! Beat in the eggs one at a time, then stir in vanilla extract. What should I do to make the mixture smooth and creamy?

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix cookies. Overmixing can lead to hard cookies! How do you make a dough?

Step 5: Prepare Filling

Gently fold in the chopped dark chocolate and rolled oats until evenly distributed. I like to use a rubber spatula for this to avoid overmixing. Make sure the chocolate is evenly dispersed throughout the dough, so every cookie gets a good dose of chocolate. What is chocolatey goodness?

Step 6: Layer & Swirl

Drop by rounded tablespoons onto the prepared baking sheet, leaving some space between each cookie. I use a cookie scoop to ensure that all the cookies are the same size, so they bake evenly. I don’t use any of these. If you prefer a thinner cookie, you can flatten it with your fingers.

Step 7: Bake

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Do not overbake cookies. They will continue to bake as they cool. I always set a timer for 10 minutes and then check the cookies every minute after that.

Step 8: Cool & Glaze

What is the best way to cool cookies on a wire rack? To cool completely. How do I make them stick to the pan? I know it’s tempting to eat them right away, but trust me, they’re even better once they have cooled down.

Step 9: Slice & Serve

These cookies are delicious on their own, or you can serve them with a glass of milk, . , and some chocolate. What is better: coffee or ice cream? What are some good picnic bags to take with you?

What should I serve it with?

These Dark Chocolate Oatmeal Cookies.Are so versatile, they can be enjoyed in so many ways!For Breakfast:Pair them with a strong cup of coffee or latte. What is a good way to start the day? I sometimes crumble them over yogurt for a quick and easy breakfast parfait.For Brunch:Arrange them on a platter alongside other brunch favorites like fresh fruit, muffins, and scones. What are some of the best brunch desserts to serve? I’ve even used them to make mini ice cream sandwiches for a fun and festive brunch treat.As Dessert: Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream. They’re the perfect ending to a cozy dinner. I also like to drizzle them with a little melted dark chocolate for an extra touch of indulgence.
For Cozy Snacks: Curl up on the couch with a warm cookie and a glass of milk or a cup of tea. They’re the ultimate comfort food for a rainy day. My kids love to dip them in warm milk before bed.

My family tradition is to make these cookies every Christmas Eve. We leave a plate out for Santa, and he always leaves an empty plate in return!

Top Tips for Perfecting Your Dark Chocolate Oatmeal Cookies

Okay, I’ve made these Dark Chocolate Oatmeal Cookies more times than I can count, so I’ve picked up a few tricks along the way. Here are my top tips for making them perfect every time:

Ingredient Swaps: If you don’t have brown sugar on hand, you can use all granulated sugar. The cookies will be slightly less chewy, but they’ll still be delicious. You can also substitute different types of nuts or dried fruit for the chocolate. Raisins, cranberries, or walnuts would all be great additions.

Mixing Advice: Be careful not to overmix the dough! Overmixing can develop the gluten in the flour, which will result in tough cookies. Mix until just combined, and then gently fold in the chocolate and oats.

Baking Tips: Make sure your oven is properly preheated before baking the cookies. This will ensure that they bake evenly. You can also try rotating the baking sheet halfway through baking to prevent them from browning too quickly on one side.

Overmixing prevention: Mix the wet and dry ingredients until just combined to avoid tough cookies. I can not stress this enough!

Chocolate Quality: The quality of the dark chocolate you use will make a big difference in the flavor of the cookies. I prefer to use a high-quality dark chocolate with at least 70% cacao. You can also use chocolate chips, but chopped chocolate will melt more evenly into the cookies.

Oat Selection: Use rolled oats, not instant oats, for the best texture. The rolled oats will give the cookies a chewy, hearty texture that is just so satisfying.

Texture Indicators: The dough should be slightly sticky, but not too wet. If the dough is too wet, add a little more flour, one tablespoon at a time. If the dough is too dry, add a little more milk or water, one teaspoon at a time.

Storing and Reheating Tips

Want to keep these Dark Chocolate Oatmeal Cookies fresh for days? Here’s how to store them properly:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. Make sure the container is tightly sealed to prevent the cookies from drying out.

Refrigerator Storage: Store the cookies in an airtight container in the refrigerator for up to 1 week. The cookies may become slightly harder in the refrigerator, but they’ll still be delicious.

Freezer Instructions: Freeze the cookies in an airtight container for up to 2 months. To prevent the cookies from sticking together, you can freeze them in a single layer on a baking sheet before transferring them to the container. Let the cookies thaw at room temperature before serving.

Frequently Asked Questions

Can I make this gluten-free?

Yes! You can easily make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. I recommend using a blend that is specifically designed for baking, as some gluten-free flours can be a bit dry or gritty. You may also need to add a little extra liquid to the dough to compensate for the lack of gluten. Start with a tablespoon of milk or water and add more as needed until the dough comes together.

Do I need to peel the zucchini?

This recipe doesn’t actually contain Zucchini (I think someone put this into the response by mistake from a previous prompt!)

Can I make this as muffins instead?

While I haven’t tried it myself, I think these cookies could be adapted into muffins! You would need to adjust the baking time, as muffins typically take longer to bake than cookies. I would recommend filling muffin tins about 2/3 full and baking for 18-20 minutes, or until a toothpick inserted into the center comes out clean. You may also want to add a little extra liquid to the batter to make it more suitable for muffins.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of sugar in the recipe. I would recommend starting by reducing the granulated sugar by a tablespoon or two. You can also substitute some of the sugar with a natural sweetener, such as maple syrup or honey. Keep in mind that natural sweeteners can add moisture to the dough, so you may need to adjust the amount of liquid accordingly.

What can I use instead of the dark chocolate?

If you’re not a fan of dark chocolate, you can substitute it with milk chocolate or semi-sweet chocolate. You can also use chocolate chips, but chopped chocolate will melt more evenly into the cookies. If you want to get really creative, you can try using white chocolate or even peanut butter chips!

Final Thoughts

So there you have it – my all-time favorite Dark Chocolate Oatmeal Cookies recipe! I truly believe that these cookies are something special. They’re easy to make, incredibly delicious, and perfect for any occasion. Whether you’re baking them for a holiday gathering, a cozy night in, or just because, I know you’ll love them as much as I do. And if you are anything like my family, they will disappear in a matter of minutes. If you enjoy this recipe, be sure to check out some of my other cookie recipes for more inspiration! Happy baking, and I can’t wait to hear how yours turn out! Let me know in the comments if you have any questions, and don’t forget to rate the recipe and share your own variations!