Best 3 Soft Chocolate Oatmeal Cookies Recipes
Indulge in the delightful symphony of flavors with our delectable Soft Chocolate Oatmeal Cookies. These cookies are a harmonious blend of rich chocolate and hearty oats, resulting in a textural masterpiece that will tantalize your taste buds. Embark on a culinary journey as we unveil the secrets behind these irresistible treats. Discover the perfect balance of sweetness from brown sugar and granulated sugar, complemented by the depth of cocoa powder and the warmth of cinnamon. Each bite offers a satisfying crunch from the oats, while the melted chocolate chips create gooey pockets of pure bliss. Let your senses be captivated by the aroma of vanilla extract and the hint of salt that elevates the overall flavor profile. With three variations—Classic, Double Chocolate, and Oatmeal Raisin—these cookies cater to every palate, ensuring an unforgettable experience. Prepare to be enchanted by the symphony of flavors in our Soft Chocolate Oatmeal Cookies, a true testament to the culinary arts.
Here are our top 3 tried and tested recipes!
SOFT OATMEAL COCONUT CHOCOLATE CHIP COOKIES
These cookies are soft and chewy and didn't last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it's a better alternative to the traditional cookie.
Provided by jlynn79
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 45
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
- Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 9 to 11 minutes.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 15.3 g, Cholesterol 4.5 mg, Fat 8.2 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 97.5 mg, Sugar 7.6 g
SOFT CHOCOLATE OATMEAL COOKIES
From the cookbook "A Chocolate Christmas" this is a bit different from the other recipes posted here with the addition of the milk and cinnamon. Makes for a great holiday cookie but also a cookie for anytime of the year - especially lunch boxes! Sometimes I skip the raisins and just add in chopped walnuts or dried cranberries for an even more unique flavor.
Provided by HokiesMom
Categories Drop Cookies
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt - mix with a whisk.
- In a large mixing bowl, beat butter, brown sugar, sugar and vanilla until creamy.
- Beat in the egg.
- Add the flour mixture to the butter mixture, mix well.
- Add the milk and blend completely.
- Stir in the chocolate chips, oats and raisins.
- Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
- Bake for 10-12 minutes or until edges are crisp.
- Let cool for 3-5 minutes before transferring to a wire rack to cool completely.
SOFT CHOCOLATE-ALMOND OATMEAL COOKIES
Credit for the recipe goes to The Weekend Baker, by Abigail Johnson Dodge, my currently favorite cookbook. It yields delicious, soft, cakelike cookies, with added crunch from the toasted almonds. If you don't have any toasted almonds on hand, its easy to do before you start, almond slivers just need a stint the same oven temperature as the recipe requires--350 degrees-- for about 8 minutes. Also, I use the spoon-and-sweep method. Dip-and-sweep will result in too much flour.
Provided by Torrig
Categories Dessert
Time 1h3m
Yield 45 cookies, 45 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, line three cookie sheets with parchment or nonstick baking liners.
- In a medium bowl, combine the oats, flour, baking soda, and salt. Whisk until well blended.
- In another large bowl combine the brown sugar and butter, beat with an electric mixer on medium speed until well combined. Add the eggs and vanilla and almond extracts and beat until well combined.
- Pour in half of the dry ingredients and mix on low speed just until blended. Add the milk and mix until just blended. Pour in the remaining flour mixture and mix until just blended. Add the nuts and mix briefly to combine.
- Shape the dough unto 1.5 in balls. Arrange the mounds on the cookie sheets, about 2 inches apart. Lightly dampen your fingertips and slightly flatten each mound, so they're about .5 inches thick.
- Bake one sheet at a time on the middle rack until the cookies are puffed and still moist-looking on top, about 11 minutes.
Tips:
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Use parchment paper: Lining the baking sheet with parchment paper will prevent the cookies from sticking and make cleanup a breeze.
- Bake the cookies until the edges are set and the centers are still slightly soft: Overbaking the cookies will make them dry and crumbly.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely: This will help the cookies set and prevent them from breaking.
- Store the cookies in an airtight container at room temperature for up to 3 days: You can also freeze the cookies for up to 2 months.
Conclusion:
These soft chocolate oatmeal cookies are the perfect treat for any occasion. They're easy to make, delicious, and packed with chocolatey goodness. Whether you're enjoying them as a snack, dessert, or anytime in between, these cookies are sure to satisfy your sweet tooth. So next time you're craving something chocolatey and satisfying, give these soft chocolate oatmeal cookies a try!
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