Years and years ago, I dated this boy. This boy loved to bake, and chocolate oatmeal cookies were his specialty. In fact, he baked way more than I ever did. We eventually went our separate ways, and I found myself wishing I had that recipe. I loved those cookies, and I'd eat them for breakfast, lunch, dessert, and midnight snacks. They were chewy and crunchy, and I loved the chocolate/brown sugar flavor. I searched and searched for a recipe that was similar, and one day I found one in my friend's Hershey's cookbook.
Funny this is, I reconnected with him on Facebook and got his recipe. I made his cookies last year (which include a packet of chocolate pudding mix) and I liked my new version much better! His cookies were a little too cake-like, and I liked my chewy texture better. One of my favorite things about having oatmeal in my cookies is that it helps me to be good and not eat cookie dough. I love cookie dough...perhaps a little too much. But I do not enjoy eating uncooked oatmeal. I've used both quick cooking oats and old-fashioned oats in this recipe, and they both work great in the final cookie. I know this is a recipe I'll be making for years and years. I'm thankful to the boy for leading the way.
Chocolate Oatmeal Cookies Recipe
Makes about 4 dozen cookies
Print this recipe
1 cup butter, softened
1 cup brown sugar, packed
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa powder
1 1/2 cup all purpose flour
3 cups oats
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips
In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and sugars until soft and mixed. Add in the eggs one at a time, scraping down the sides of the bowl as needed. Add in the vanilla, baking soda, and salt, and mix on low until combined. Incorporate the cocoa powder and flour and mix on low. Once combined, add in the oats and mix. Mix in the walnuts and chocolate chips and mix until just incorporated.
Form the dough into one-inch balls and place on an ungreased cookie sheet about 1-2 inches apart. Bake for 11-12 minutes until set, but don't overbake. Let them cool for one minute on the sheet and then remove them to a flat surface to cool. Store in an airtight container or bag.
Source: Barely adapted from Hershey's
Funny this is, I reconnected with him on Facebook and got his recipe. I made his cookies last year (which include a packet of chocolate pudding mix) and I liked my new version much better! His cookies were a little too cake-like, and I liked my chewy texture better. One of my favorite things about having oatmeal in my cookies is that it helps me to be good and not eat cookie dough. I love cookie dough...perhaps a little too much. But I do not enjoy eating uncooked oatmeal. I've used both quick cooking oats and old-fashioned oats in this recipe, and they both work great in the final cookie. I know this is a recipe I'll be making for years and years. I'm thankful to the boy for leading the way.
Chocolate Oatmeal Cookies Recipe
Makes about 4 dozen cookies
Print this recipe
1 cup butter, softened
1 cup brown sugar, packed
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa powder
1 1/2 cup all purpose flour
3 cups oats
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips
In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and sugars until soft and mixed. Add in the eggs one at a time, scraping down the sides of the bowl as needed. Add in the vanilla, baking soda, and salt, and mix on low until combined. Incorporate the cocoa powder and flour and mix on low. Once combined, add in the oats and mix. Mix in the walnuts and chocolate chips and mix until just incorporated.
Form the dough into one-inch balls and place on an ungreased cookie sheet about 1-2 inches apart. Bake for 11-12 minutes until set, but don't overbake. Let them cool for one minute on the sheet and then remove them to a flat surface to cool. Store in an airtight container or bag.
Source: Barely adapted from Hershey's
