Chocolate Oatmeal Cookies

Chocolate Oatmeal Cookies might be a good recipe to expand your hor d'oeuvre recipe box. One serving contains 151 calories, 2g of protein, and 9g of fat. For 29 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 36. This recipe from Completely Delicious requires baking soda, brown sugar, water, and flour. This recipe is liked by 1406 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 18%. Mom’s Simple Oatmeal Chocolate Chip Cookies…Best Oatmeal Chocolate Cookies, Oatmeal Cranberry White Chocolate Chip Cookies (aka Granola Bar Cookies), and Dark Chocolate, Chocolate Chip Oatmeal Cookies with Browned Butter are very similar to this recipe.

Servings: 36

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F and line a sheet pan with parchment paper.In a medium bowl, combine the flour, cocoa, baking soda, salt, and ground cinnamon. Set aside.In a heat-proof bowl set over a pan of simmering water, add the cubed butter, water, semi-sweet chocolate, and brown sugar. Melt completely, stirring occasionally, until smooth. Remove from heat and add eggs one at a time. Add the dry ingredients and mix until just incorporated. Stir in the rolled oats.Drop by the tablespoon onto the prepared sheet pan, leaving 2 inches between each cookie. Bake for 12 minutes, until edges are set. Let cool for 5 minutes on the sheet pan, then remove to a wire rack to cool completely.Store cookies in an airtight container at room temperature for 3 days, or in the freezer between layers of parchment paper for a few months.

 

Step by step:

1. Preheat oven to 350 degrees F and line a sheet pan with parchment paper.In a medium bowl, combine the flour, cocoa, baking soda, salt, and ground cinnamon. Set aside.In a heat-proof bowl set over a pan of simmering water, add the cubed butter, water, semi-sweet chocolate, and brown sugar. Melt completely, stirring occasionally, until smooth.

2. Remove from heat and add eggs one at a time.

3. Add the dry ingredients and mix until just incorporated. Stir in the rolled oats.Drop by the tablespoon onto the prepared sheet pan, leaving 2 inches between each cookie.

4. Bake for 12 minutes, until edges are set.

5. Let cool for 5 minutes on the sheet pan, then remove to a wire rack to cool completely.Store cookies in an airtight container at room temperature for 3 days, or in the freezer between layers of parchment paper for a few months.

Nutrition Information:

covered percent of daily need

 

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