Chocolate Oatmeal Cookies

I am always looking for new cookies to make for Miss F's lunch box. Her school is nut and peanut free, so that does provide some limitations. Miss F adores cinnamon, oatmeal and chocolate (who doesn't?) and I knew these Chocolate Oatmeal Cookies from Sunny Side Up would be a winner. And they were!  I really enjoyed them as well, the cinnamon and chocolate combination works amazingly well together.  These are a great cookie to add to my cookie recipe collection.  I especially like that the recipe doesn't use a mixer.  Even better that the recipe can be prepped in the time it takes to preheat the oven.  So in about a half an hour, you have fresh baked cookies.

Chocolate Oatmeal Cookies

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup (8 ounces) unsalted butter, cut into 16 pieces
1 tablespoon water
1 ½ cups packed light brown sugar
1 ½ cups chocolate chips
2 large eggs
1 ½ cups old-fashioned oats

Preheat oven to 350 degrees and line a cookie sheet with a Silpat or parchment paper. Sift together the flour, cocoa powder, baking soda, salt, and cinnamon. Set aside. To a double boiler, or in a glass bowl set over top of a saucepan of simmering water (do not let the water actually touch the bottom of the glass bowl), add the butter and sprinkle with water, then add the brown sugar and chocolate chips. Heat just until the chocolate chips are melted, stirring occasionally. Careful not to overheat (let the butter separate). Remove from the heat and, one at a time, whisk in the eggs. The mixture should look shiny now. Using a rubber spatula stir in dry ingredients, followed by the oats. Refrigerate the dough for 15 minutes. Drop by the tablespoonful onto the prepared cookie sheet 2-inches apart. Bake for 11-12 minute, rotating pans halfway through. Transfer cookies to a wire rack to cool.

Pin It Now!