A few months ago, I was back home creating my usual kitchen destruction, when all of a sudden I found myself creating one of the greatest chocolate cookies (I personally) had ever made. It came as the result of throwing things into a bowl, and before I knew it, the cookies were gone. They got the sibling mark of approval, and all was well in the world until I got back home a few days later to find the tattered piece of paper with the recipe scribbled on it gone. I figured I had just forgotten it back home, but after wrangling up the troops to look for it, the search came back empty. They were thick, chewy, chocolately cookies, and if I remember correctly, my brother agreed that they may have been the best cookies I ever made. It took me a few months to gather up the energy to attempt to make these cookies again, but I’m happy to report that these oatmeal dark chocolate cookies are a close match to the MIA originals.
Made with melted dark chocolate, real butter, and chocolate chunks, these oatmeal dark chocolate cookies are about as rich as they come. These are for true chocoholics only, so if you don’t classify yourself as one of those, I suggest
becoming one making something a little more toned down (like these).
After baking these for 9-10 minutes, the cookies will come out looking slightly underbaked. But have no fear. After removing them from the oven, lightly press a few chocolate chunks into the warm cookies, and allow the cookies to continue to bake on the hot baking sheet for 5-10 more minutes. This will help the cookies set, resulting in a soft circle of chocolately goodness.
Oatmeal Dark Chocolate Cookies
Made with melted dark chocolate, real butter, and chocolate chunks, these oatmeal dark chocolate cookies are about as rich as they come.
- ½ cup butter
- 1 cup dark chocolate chips
- 1 teaspoon vanilla
- 3 tablespoons unsweetened cocoa
- ¼ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon baking soda
- 1 cup flour
- ¾ cup oats
- Optional: ½ cup chocolate chunks to press into baked cookies
- In a glass bowl, melt butter and chocolate chips in the microwave on half-power for 1 minute. Stir mixture and continue to melt in 20 second increments in microwave until butter and chocolate is melted & smooth. Allow to cool for 5 minutes.
- In a large mixing bowl, mix together chocolate/butter mixture, vanilla, cocoa, white sugar, and brown sugar with electric mixer for 30 seconds. Add egg and stir until combined.
- On low speed, add in baking soda and stir for 10 seconds. Slowly add in flour and oats and mix for 30 seconds, or until dough is combined.
- Scoop by the tablespoon on a parchment-covered baking sheet and bake at 350 degrees for 9-10 minutes.
- Immediately after removing from the oven, place pan on wire rack and lightly press in chocolate chunks. Do not remove cookies from pan.
- Allow for the cookies to continue to bake on hot baking sheet for 5-10 minutes until removing cookies from the baking sheet.
Recipe Source: Design Eat Repeat
Have you ever accidentally created a perfect recipe, only to have forgotten to write it down (or lose the recipe)? My new rule for myself is that I must type up the recipe the same day as I make it. Because, I’m not sure I can handle another winning recipe disappearing. That’s a risk I’m just not willing to take.