Dark Chocolate Oatmeal Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- 3/4 cup all purpose flour
- 1/4 cup semisweet chocolate chips
- 1/2 cup (1 stick) unsalted butter, room temperature
- Carbohydrate 18 g(6%)
- Cholesterol 20 mg(7%)
- Fat 9 g(14%)
- Fiber 1 g(5%)
- Protein 2 g(3%)
- Saturated Fat 6 g(28%)
- Sodium 75 mg(3%)
- Calories 153
Preparation Preheat oven to 350°F. Butter large rimmed baking sheet. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend. Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart. Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet. Market tip:Old-fashioned oats have been cut, steamed, and flattened with large rollers. Steel-cut oats are not as highly processed and look like tiny pellets. They produce a more al dente result.
Preparation Preheat oven to 350°F. Butter large rimmed baking sheet. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend. Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart. Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet. Market tip:Old-fashioned oats have been cut, steamed, and flattened with large rollers. Steel-cut oats are not as highly processed and look like tiny pellets. They produce a more al dente result.
