The Cookie Monster (aka. ME!) just can’t get enough of cookies and cookie baking. All I want to do is bake cookies all the live long day. I feel all sorts of happy envisioning myself in a cheery kitchen whipping up cookie dough with music on in the background and the fresh aroma of cookies coming from the oven. I rifle through my Joanne Fluke foodie murder mysteries checking off all the ones I want to eventually try (this one comes from Plum Pudding Murder!), I just bought a brand new, super thick cookie cookbook the other day, and I’m “crazy” enough to bake through an oncoming thunderstorm. I put “crazy” in quotations because only my mother thought I was off my rocker mixing up dough with thunder clapping in the distance. I, for one, did not. She took a gasket, told me I was out of my mind, and asked me what I was going to do when the power went out. I scoffed and continued washing dishes and mixing all by my lonesome because my intuitive sense told me the rain was going to be nothing. And I am proud to say that the power wasn’t even close to going out (the rain lasted all of 2 minutes) and I ended up with two batches of fresh chocolate oatmeal cookies.
These chocolate oatmeal cookies turned out great! I was so happy with how these turned out. I couldn’t believe how great the crackling on the cookies turned out (I had no idea there was supposed to be crackling in the first place so it was a pleasant surprise) and the oatmeal was so apparent on and inside the cookies. Anyone looking at these cookies would have no doubt in their mind that they’re chocolate oatmeal ones. The exterior has a lovely crunch to it and the insides are moist, chewy, and chocolatey rich!
If you’re looking for a great milk-and-cookie type of cookie, this cookie is your ticket. Milk complements the richness of the chocolate really well and sprinkles taste great with these too! The recipe is basic enough that you can integrate your own add-on decorations in the cookie dough as you’re rolling them into balls. I didn’t think of this until after I baked them though, so I simply stuck my thumb in the middle of the cookies to create a little crater for the sprinkles soon after the came out of the oven.
Recipe for Chocolate Oatmeal Cookies (yields 3 dozen chewy, chocolatey cookies)
- 1/2 cup softened butter (1 stick, 4 oz., 1/4 pound)
- 1 cup white granulated sugar
- 2 one-oz. squares unsweetened chocolate (*Deb’s note: I didn’t have any squares of chocolate so I used unsweetened chocolate chips instead. I used around 1/3 cup of chocolate chips)
- 1 beaten egg (just whip it up with a fork)
- 1 teaspoon baking powder
- 1/2 teaspoon of salt
- 3/4 cup of flour (pack it down in the cup when you measure it)
- 1 and 1/2 cups dry oatmeal (quick cooking oats or old-fashioned will do)
- Preheat the oven to 325°F, rack in the middle position.
- In a large bowl, mix the softened butter and the sugar until it’s fluffy.
- Unwrap the squares of unsweetened chocolate and melt them in the microwave (*Deb’s note: I used unsweetened chocolate chips, but I still melted them the same way. I blast them for 20 seconds at a time, stirring between each blast until it’s smooth and all the chocolate is completely melted). Add the melted chocolate to the butter and sugar mixture and mix well.
- Feel the bowl. If the bowl is cool enough, add the beaten egg, mixing until thoroughly incorporated.
- Mix in the baking powder and the salt. Then add the flour, mixing it in thoroughly. Add the oatmeal and stir until the mixture is completely blended (*Deb’s note: it’s important not to use the electric mixer when you incorporate the oatmeal because the mixture gets thick and stiff and will gummy up the mixing blades/beaters!).
- Drop my teaspoonfuls onto greased cookies, 12 to a standard-sized cookie sheet (*Deb’s note: I used parchment paper and instead of using the drop method, I rolled the dough into balls with my hands. It can get a bit messy with the chocolate, but it’s fun nevertheless. I also fit 15 on each of my cookie sheets).
- Bake at 325°F for 13 to 15 minutes or until slightly brown (*Deb’s note: my oven runs hot so I only baked mine for 11 minutes, and I left them in the oven for another minute after switching the oven off). Let the cookies cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.
Recipe taken from Joanne Fluke’s Plum Pudding Murder. New York: Kensington Publishing Corporation, 2009. Photographs taken by me. The recipe can be found on page 213.