double chocolate oatmeal cookies
C is a cookie person. He prefers cookies to any other dessert, including cake (which I have yet to really understand, and probably never will). I have vivid memories of one sixth or seventh grade math class, where he brought in a shoebox full of chocolate chip cookies to pass around the classroom. That was basically all he needed to get my attention…
Ten or eleven years later (yikes), he still makes that recipe on a fairly regular basis. It’s a big thing in his family, making that recipe as often as humanly possible. The cookies are really good, fluffy and yummy, but the strange thing is that they taste completely different from the Toll House recipe I always made, and the only difference is swapping baking powder for soda and margarine for butter. Anyway, when cookies are made in his house, it’s usually either that recipe or their oatmeal cookies (which have so much oatmeal in them that they’re basically granola bars, not cookies, but still manage to taste delicious).
Okay, so that’s a lot of rambling to say that this weekend, C decided he wanted to try a new recipe. After looking through our two go-to recipe sources—the ginormous backlog of recipes I have saved on my computer from other blogs and Cook’s Illustrated (with the occasional Alton Brown thrown in)—we/he settled on the latter and its oatmeal-cherry-chocolate chip cookie recipe. But he’d also decided he wanted to make it a chocolate-based cookie, since we have yet to get one of those in our arsenal. With a few tweaks, he wound up with a delicious, chewy, chocolate bomb of a recipe.
Basically, these are sooooo good!
Double Chocolate Oatmeal Cookies
1 cup plus 1 tablespoon all-purpose flour
3 tablespoons natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cup rolled oats, old-fashioned
5 oz. semisweet chocolate, chopped into chunks
1 1/2 sticks unsalted butter, softened
1 1/2 cups packed brown sugar
1 large egg
2 teaspoons vanilla extract
1. Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large baking sheets with parchment paper (we used waxed).
2. Whisk flour, baking powder, baking soda, cocoa powder, and salt in medium bowl. In second medium bowl, stir together oats and chocolate.
3. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat mixture; mix until just incorporated.
4. Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Source: adapted by C from Cook’s Illustrated