My chocolate oatmeal cookies are what you need to try once you’re craving something chocolate and chewy that are easy to make. Imagine a bounty of chocolate and the goodness of oatmeal with raisins instead of more chocolate from any chips. The raisins seem to provide these cookies with a different fruity sweetness that beautifully sets off the chocolate in a surprisingly delicious way.
Besides how great these chocolate oatmeal cookies taste, they don’t spread wildly like some cookies can when baking. You also won’t need to grease your cookie sheets, which is a step saver that you also can appreciate.
You can use a rounded tablespoon to drop them onto your cookie sheets. However, I like to use a small ice cream scoop with a spring release for preparing these cookies. To keep the scoop functioning at its best, I keep a cup of cold water to dip it into once the batter starts sticking. This makes my ice cream scoop working without any trouble.
The reason that I prefer using the small ice cream scoop is because I want small cookies. I don’t know about you, but it helps me become more aware of how many I am eating. What I am saying is you can eat two small ones and tell yourself you had two without the same amount of calories over two bigger ones that you normally would eat. It just is a mental trick that helps give me more control of that need for sweets.
I love cooking and baking with oats. If you explore my recipe section, you will stumble on quite a few oatmeal related cookies such as peanut butter oatmeal cookies and my most requested oatmeal cookies recipe. I also make a lot cakes, breads and even a unique breakfast chocolate peanut butter oatmeal that will remind you of a peanut butter cup candy. Check it out.
The next time the baking mood strikes, I hope you print my cookies recipe out. I honestly think that you will be glad you once you taste these.
Chocolate Oatmeal Cookies
1 stick of butter (½ cups), softened
½ cups firmly packed brown sugar (light or dark)
1/4 cup sugar
1 large egg
½ teaspoons vanilla
3/4 cup of sifted flour
1/3 cup unsweetened cocoa powder
½ teaspoons of baking soda, leveled
1/4 teaspoon salt
1 ½ cups quick oats
½ cups raisins
Beat your margarine and sugars until creamy in your mixing bowl before adding the egg and vanilla to incorporate.
Add the sifted flour, cocoa, soda, and salt to combine next into your creamed mixture. Mix well.
Stir in the uncooked quick oats and raisins next before dropping by a rounded tablespoon or using a small ice scoop to deposit the cookie batter on your ungreased cookie sheets.
Bake in a 350-degree oven for about 10 to 12 minutes, depending on how your oven is regulated. Test with a toothpick or cake tester to see if they are done. This will be soft cookie once you take it out of the oven that firms up in about five minutes.
ENJOY!
- 1 stick of butter ½ cups, softened
- ½ cups firmly packed brown sugar light or dark
- 1/4 cup sugar
- 1 large egg
- ½ teaspoons vanilla
- 3/4 cup of sifted flour
- 1/3 cup unsweetened cocoa powder
- ½ teaspoons of baking soda leveled
- 1/4 teaspoon salt
- 1 ½ cups quick oats
- ½ cups raisins
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Beat your margarine and sugars until creamy in your mixing bowl before adding the egg and vanilla to incorporate.
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Add the sifted flour, cocoa, soda, and salt to combine next into your creamed mixture. Mix well.
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Stir in the uncooked quick oats and raisins next before dropping by a rounded tablespoon or using a small ice scoop to deposit the cookie batter on your ungreased cookie sheets.
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Bake in a 350-degree oven for about 10 to 12 minutes, depending on how your oven is regulated. Test with a toothpick or cake tester to see if they are done. This will be soft cookie once you take it out of the oven that firms up in about five minutes.
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ENJOY!
