I’m working on growing up. Sometimes I wear bright red lipstick.
I (try to) wear high heels despite the icy sidewalks.
And rumor has it adults eat oatmeal. If I’m an adult, and I can do what I want, I will have my oatmeal in a cookie and feel very mature about it.
These cookies are brownie-esque since there is both cocoa powder and bittersweet chocolate involved. So yeah, they can’t help but be related to their hip to be square cousin.
(Hey Elliot, are you peaking at me? Are you peaking at me or the the cookies? I’m gonna guess the cookies.)
I made a half recipe of these little chewy morsels. The whole recipe makes 50 cookies! That’s a lot of cookies… So I opted for closer to 25 cookies, to match my age, or something. If you need 50 cookies in your life, just simply double the recipe below.
Chocolate Oatmeal Drop Cookies
Recipe adapted from Dorie Greenspan’s Baking: From my Home to Yours
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 t baking soda
- 1/4 t salt
- 1/4 t ground cinnamon
- 1 stick (1/4 cup) unsalted butter, cut into 8 pieces
- 1 1/2 t water
- 3/4 cup brown sugar, packed
- 4.5 ounces bittersweet chocolate, coarsely chopped
- 1 large egg
- 3/4 cup old-fashioned oats + a few for sprinkling
- Position your oven rack to the center of the oven. Preheat the oven to 35o degrees. Line 2 baking sheets with parchment paper, or spray with cooking spray.
- Sift together the flour, cocoa powder, baking soda, salt and cinnamon.
- Meanwhile, melt together butter, water, brown sugar and chocolate in a heatproof bowl over a pot of simmering water. Stir occasionally until everything is just melted together, immediately removing from heat, so as to make sure the butter doesn’t separate from the sugar and chocolate. Don’t even bother being concerned if the mixture looks grainy.
- After removing the bowl from heat, whisk in the egg. The dough will get super shiny. Whisk the dry ingredients into the melted chocolate mixture, stirring only until the powder disappears into the dough. Stir in the oats. Drop the dough by the tablespoon onto the prepared baking sheets, leaving about 2 inches between each spoonful. Sprinkle a few bits of oatmeal on top to bring some contrast and flair to an all brown cookie.
- Bake for 8-9 minutes, rotating half-way through, until the cookies are dark around the edges and just slightly soft still in the center. Transfer the cookies to a wire rack to cool to room temperature. Repeat with remaining dough.