I love experimental baking successes. I was dreaming of a cookie with all the wonderful chew and texture that an oatmeal cookie has to offer, but with flavors a bit more exciting. Oatmeal raisin is cool and all…but there are only so many “twists” on that classic, and all of them just don’t quite satisfy my serious need for chocolate. So why not chocolate and oatmeal? If they can pass off chocolate in muffins we can certainly make chocolate oatmeal cookies a thing, right? I know they have that no bake recipe floating around out there with chocolate, peanut butter and oatmeal, but that one is not for me. Similarly though, I was going for the peanut butter cup effect here. I added Reese’s Peanut Butter Chips, but as I
tasted and re-tasted deliberated over this flavor combination, which I think is a hit, I also thought next time it would be great to go total chocolate, and mix in some semi-sweet chocolate chips instead.
If you try these, you will not be sorry. They have incredible, intense chocolate flavor, with a hearty, cakey chew that is begging for a tall cold glass of milk (or your preferred non-dairy substitute).
- 1 teaspoon baking soda
- ½ cup unsweetened cocoa powder
- 1 ¼ cups flour
- 3/4 teaspoon salt
- 3 cups old fashioned rolled oats
- 1 stick unsalted butter, room temperature*
- 1 ¼ cups tightly packed light brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 12 oz bittersweet chocolate chips, melted over a double boiler and cooled
- 10 oz bag peanut butter chips
- Heat oven to 325 degrees Fahrenheit.
- Combine flour, cocoa powder, baking soda, salt and oats in a bowl. Set aside.
- Beat together butter, and brown sugar. Add eggs, one at a time, beating after each addition. Add vanilla and melted, cooled chocolate and beat until just combined.
- Mix wet ingredients into bowl of dry ingredients with a spatula.
- Gently stir in peanut butter chips.
- Scoop 2 tablespoon servings on to a parchment lined baking sheet and bake for 15 minutes.
- Cool for 4 minutes before removing to a rack to cool completely.
*If you use a stick of salted butter, just reduced salt to 1/2 teaspoon.