Cate's World Kitchen's recipe for Chocolate Oatmeal Cookies. Cate's beautiful photos of these cookies were so compelling, I had to make these for myself. And the cookie lived up to Cate's pictures. I absolutely love the texture of these cookies. The chocolate does not overpower the oatmeal cookie but adds another dimension. The outside is slightly crisp, but the inside is soft and almost fudgey. Thank you, Cate, for a wonderful recipe. I'll be making these over and over again!
Chocolate Oatmeal Cookies
Makes about 30 cookies
1 cup light brown sugar (packed)
1 1/4 cups white sugar
1 tbsp vanilla
1 cup unbleached white flour
1 tsp salt
1/2 cup cocoa powder
2 tsp baking soda
4 cups old fashioned oats
Preheat the oven to 350 F and line a couple cookie sheets with parchment paper or a Silpat.
Beat the butter until smooth and creamy and add both sugars. Mix well, then beat in the eggs and vanilla.
In a separate bowl, stir together the flour, salt, cocoa powder and baking soda. Add to the butter mixture and mix until all traces of dry ingredients disappear. Stir in the oats.
To form cookies, scoop out 2-3 tbsp of dough at a time and flatten slightly, 12 to a cookie sheet. Bake for about 15 minutes, or until set on the edges but slightly fudgey inside (they’ll harden up as they cool).
Cool on the sheets for about 5 minutes, then transfer to a wire rack to cool completely.
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