Last night I was having a major cookie craving after the
kids went to bed. I knew these cookies would be my best and fastest option. They
are chewy and chocolatey and I only have to wait about a half hour to get one
into my face. Perfecto!
Did I mention they have oats and whole wheat and antioxidant
rich cocoa powder? Also, the recipe only calls for one egg, remember these
chocolate delights for those times when you need
to bake but only have a lone egg left in the fridge.
Double-Chocolate Oatmeal Cookies
1 stick butter
½ cup brown sugar
1 egg
1 tsp. vanilla
1 ¼ cups flour (I used whole wheat)
3 tablespoons cocoa
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 ¼ cups oats (I used rolled)
1 cup semisweet chocolate chips
Preheat oven to 350° F.
Cream the butter and brown sugar together in the bowl of
your stand mixer fitted with the paddle attachment. Add the egg and vanilla.
Combine flour, cocoa, baking powder and soda, salt, and
cinnamon in a medium bowl.
Add flour mixture to butter mixture and mix well. Add the
oats until completely moistened and then stir in the chocolate chips.
Drop heaping tablespoonfuls onto a baking sheet (flatten
slightly with your fingers as these cookies don’t spread while baking). Bake
for 9-11 minutes. I would say closer to 8 or 9 minutes—DO NOT OVERBAKE, the
cookies will still be very soft. Let them finish baking on the cookie sheet for
10 minutes before letting them cool completely on a wire rack.
Makes 18 cookies.
