Chocolate Oatmeal Cookies Recipe - Allrecipes.com
Chocolate Oatmeal Cookies Recipe
  • READY IN 30 mins

Chocolate Oatmeal Cookies

Recipe by  

"Energy packed cookies that please even a finicky teenager! Raisins can be substituted for chocolate chips. "

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. 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.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
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.

 
Feb 04, 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!

 
Feb 04, 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!

 
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.

 
Dec 09, 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.

 
Feb 04, 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 :)

 
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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Nutrition

  • Calories
  • 79 kcal
  • 4%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Norcal
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