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Chocolate Oatmeal Cookies
SUBMITTED BY:
cjramos
PHOTO BY:
L-Iron Chef
"Energy packed cookies that please even a finicky teenager! Raisins can be substituted for chocolate chips. "
RECIPE RATING:
Read Reviews
(103)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
30 Min
Original recipe yield 3 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups rolled oats
1/2 cup semisweet chocolate chips
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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REVIEWS
Reviewed on Feb. 4, 2004 by MITCH65
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MITCH65
Feb. 4, 2004
These are the best cookies! I looked all over for a recipe oatmeal cookies with cocoa, as I always have cocoa on hand, but not always chocolate chips. They are really moist and even without the chips, very chocolatey!
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11 users found this review helpful
These are the best cookies! I looked all over for a recipe oatmeal cookies with cocoa, as I...
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Reviewed on Feb. 4, 2004 by MICHELLERENE
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MICHELLERENE
Feb. 4, 2004
I've been looking for a variation on tired, old Tollhouse, but the man insists on chocolate chips! These are fantastic! Chewy and soft, even the next day. No hard cookies here! Very rich and chocolatey. The cinnamon complements the chocolate nicely, adding a unique flavor, and the cocoa powder makes them not just oatmeal cookies with chips in them. Double the recipe to make 72. Sounds like too many cookies, but who measures them out by the teaspoon?! Definitely glass of milk territory!
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9 users found this review helpful
I've been looking for a variation on tired, old Tollhouse, but the man insists on chocolate...
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Reviewed on Dec. 9, 2003 by TRIPLE_LATTE
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TRIPLE_LATTE
Dec. 9, 2003
What can I say? I couldn't keep my fingers out of this dough!! I used reduced-fat butter and substitued unsweetened applesauce for half of it - I couldn't tell at ALL. Scrumptious! Keep an eye out when they're in the oven though, I couldn't tell whether they were "brown" or not so I just took them out after 10 minutes, they didn't look done, but they were.
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9 users found this review helpful
What can I say? I couldn't keep my fingers out of this dough!! I used reduced-fat butter and...
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Reviewed on Dec. 21, 2004 by SARAHBELLUM911
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SARAHBELLUM911
Dec. 21, 2004
This recipe is fantastic. We made these as bar cookies in a 9x11 and baked for 20 min. They were nice and gooey when warm and set up great once they cooled.
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7 users found this review helpful
This recipe is fantastic. We made these as bar cookies in a 9x11 and baked for 20 min. They...
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Reviewed on Aug. 23, 2004 by ROOMLOO
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ROOMLOO
Aug. 23, 2004
This was an almost unanimous 5-star recipe a year or so ago. The recipe hasn't changed of course, so you've got to wonder what the newbies are doing. I do use butter instead of margarine. I must make them slightly larger than the recipe calls, because I end up with 24 cookies instead of 36 (but they still are somewhat on the small side). I bake them for almost 15 minutes, enough for the bottoms of the cookies to barely turn brown. They turn out perfect every time. Not the least bit dry.
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7 users found this review helpful
This was an almost unanimous 5-star recipe a year or so ago. The recipe hasn't changed of...
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Reviewed on Feb. 4, 2004 by
KRISTEN02
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KRISTEN02
Feb. 4, 2004
These cookies are the best! My 4 year old daughter helped me make them, until it came time to put them on the cookie sheet- at that time she couldn't resst eating the cookie dough and was kicked out of the kitchen. :) My husband said everything about this cookie was perfect and wanted this to be a regular in our house. I used m&m's semisweet baking bits and the cookies really looked "cute" with them. Like another reviewer said, you can't tell when these are browned. I cooked them 10 minutes and when I took them out they were a bit mushy. However, after sitting for the recommended 5 minutes, they firmed up. They are a soft, chocolately cookie and I love the oatmeal texture. I didn't know about cinnamon and chocolate together, but the combination is wonderful! Really great, easy recipe :)
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7 users found this review helpful
These cookies are the best! My 4 year old daughter helped me make them, until it came time to...
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Reviewed on Aug. 7, 2003 by
AmandaB
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AmandaB
Aug. 7, 2003
Lovely, fudgey cookies. I used raisins instead of chocolate chips. I will make these again. Husbie wasn't so crazy about them, but he doesn't care for oats or raisins.
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6 users found this review helpful
Lovely, fudgey cookies. I used raisins instead of chocolate chips. I will make these again. ...
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Reviewed on Jul. 14, 2003 by VOODOOLOVE1
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VOODOOLOVE1
Jul. 14, 2003
Pretty good cookie but maybe a little too much chocolate. The oatmeal is way overpowered by it. Call these "Chocolate with some oatmeal for bulk cookies" and you won't be far off. Still all in all a decent cookie.
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6 users found this review helpful
Pretty good cookie but maybe a little too much chocolate. The oatmeal is way overpowered by...
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Reviewed on Nov. 11, 2006 by
catholic soup queen
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catholic soup queen
Nov. 11, 2006
After reading many of the posts, I too, decided to make as a bar cookie and added the following raisins, dried cranberries, pecans, a teaspoon of molasses, a dash of pumpkin pie spice and a couple of Tbsp. of rice dream. I only used 2 Tbsp of cocoa, omitting the 3rd. Used a combo of light butter and margarine 3 to 1. Otherwise following the recipe as written. Baked in a 8 x 11 pyrex dish for @ 25-30 minutes at 350. They're moist and very flavorful and a great hit here! Yummy.
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5 users found this review helpful
After reading many of the posts, I too, decided to make as a bar cookie and added the...
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Reviewed on Feb. 4, 2004 by mf2002
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mf2002
Feb. 4, 2004
AWESOME..YUMMY..SPECTACULAR! Every one and I mean EVERYONE loves these cookies! I have to give them away because I end up eating all of them. :o( Try making them bite-size for a variation. They are fun to pop into your mouth..but dangerous because you eat so many that way. LOL
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5 users found this review helpful