Chocolate Oat Cookies
Glossy chocolate cookies meet a little oat chew in this brownie-style bake.
Let’s make something lovely.
The photographed chocolate cookies have shiny, crackled tops, but their ingredients cannot be identified from appearance alone. This original variation adds quick oats for a gentle chew.
Melted chocolate supplies the rich base. Whisking the eggs and sugar before combining the mixtures helps create that delicate, papery surface.
Chocolate Oat Cookies
What you’ll need
Cookie batter
Let’s do this
- 1
Melt
Melt the chocolate and butter together in a microwave-safe bowl in 20-second bursts, stirring between each. Set aside for 5 minutes until warm rather than hot.
- 2
Whisk
Beat the eggs and sugar with an electric mixer for 3 minutes until thick and foamy. Beat in the vanilla, then fold in the warm chocolate mixture.
- 3
Fold
Whisk the flour, cocoa, baking powder and salt, then fold into the chocolate mixture with the oats. Let stand for 10 minutes to thicken. Do not taste raw batter.
- 4
Scoop
Heat the oven to 350°F (175°C), or 320°F (160°C) fan. Line two large baking sheets with parchment. Scoop 18 equal mounds, about 2 tablespoons each, spacing them 2½ inches (6 cm) apart.
- 5
Bake
Bake one sheet at a time for 10–12 minutes, about 24 minutes of oven time total. The tops should be crackled and the edges set, with no wet batter showing.
- 6
Cool
Leave on the baking sheet for 15 minutes before transferring carefully to a rack. They are fragile while hot.
Wheat, Eggs, Milk, Oats, Soy may be present in chocolate; check labels. Check every ingredient and substitute for your own needs.
Before the happy first bite.
Quick oats blend into the cookie more evenly than thick rolled oats.
Keep the melted chocolate warm enough to flow, but not hot enough to cook the eggs.
A thin crackled crust can break when moved too soon, so allow the full tray-cooling time.
Keep cooled cookies airtight at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for up to 2 months. For best texture, bake the batter after its short rest rather than storing it overnight.
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