Dark Chocolate Oatmeal Cookies (2024)

3/4 cup all purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup sugar

1/2 teaspoon vanilla extract

2 tablespoons steel-cut oats

1/4 cup semisweet chocolate chips

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.

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• First of all, I read the reviews before starting and have to say there is a lot I love about collective knowledge. Getting to the point, I wanted to see if anyone had used coconut oil. I did, and understand why some mixtures looked too dry or grainy. You have to get in there with your hands and make it come together! I didn’t use chocolate chips only because I didn’t have any. I liked the crunch of the steel oats but get why some might want to soften them. I didn’t flatten them enough for true biscuits, but will make them again as I absolutely love the texture (without egg)! Yes it’s different from a cookie but it was crumbly delicious and I can imagine with tea it would melt in your mouth. I would add more oats next time and maybe those chocolate chips to send them over the edge.

  • bboden1

  • Louisville, KY

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  • 5/14/2020

• Ok, brought a 1/2 cup of water to boil, took it off the heat and added 4 Tblsp of Steele cut oats, covered and let it soak for 30 minutes. It produced a bit over 3/4 cup of oatmeal. Added that to the egg mixture and added 1/4 more flour. I really like that addition. So I will keep making this with the changes.

  • Winteryum

  • Colorado

  • 3/21/2020

• I was putting this recipe togeather and noticed there was no egg. I live above 6k and the recipes always need more moister. So I added an egg. The batter was more moist. Maybe that's why A Cook found them to be crumbly. They did spread on their own but didn't cover the pan. They turned out really good, may add more steele cut oats if I do, I'll soak them in a bit hot water first.

  • Winteryum

  • Colorado

  • 2/23/2020

• These came together beautifully. The neighbours have been having a bit of a rough time, and I just wanted a quick cookie to pop over with and express our support. They were made almost per the recipe, shy about 1/2 ounce of butter. I used a 3/4 oz (Vollrath size 40) scoooper and got a perfect dozen. I did not flatten the cookies and I cooked them *on parchment* at the prescribed temp, convection, for 7 minutes, centre rack, then turned them and cooked for an additional 6 minutes. I cooled them on the pan for 20 minutes, then transferred to a plate. They were both crisp and chewy and came out perfectly.

  • onaturelle

  • London, Ontario, Canada

  • 1/19/2020

• Followed recipe closely, but did bake on parchment paper as other reviewers did. They looked great while baking, but at the every end, they got super flat and ran all over the pan and look horrible. I ended up taking them out of the oven at 12 minutes for fear they would get even flatter. :( The taste is fine, nothing special. Probably won't serve these to any guests though.

  • Anonymous

  • 11/15/2018

• Very nice biscuit! Used old-fashioned oats, mini semi-sweet chips and didn't bother to flatten the cookie blob. Batter was dry-ish but easy to work with. I used a standard (medium) sized cookie scoop and got 18 cookies. Baked for 13 minutes on parchment in my electric oven. Definitely recommend baking one or two first to get the timing right. First test was over-baked at 14 minutes and too crispy. 13 minutes made a cookie that was crisp on the edges with a slight chew in the center. Will make again!

  • calidre

  • 1/28/2018

• i added crunchy peanut butter instead of so much butter and chocolate chips... yummmm

  • mudhoney

  • 8/21/2017

• These are intense, in a good way! Used Dark Chocolate chips rather than semisweet, and cooked for 12 minutes. You can taste the hint of oats and salt.

  • makela

  • Edina, MN

  • 4/4/2016

• I made these using Domata Gluten Free all purpose flour and the gluten free variations of all the other ingredients. Cooked for 13 minutes and cooled them on the tray. They came out really good. Crispy on the edges and soft in the middle with an excellent texture .

  • CindyQue

  • NJ

  • 3/1/2015

• Filled recipe to a tee using mini chocolate chips and loved them. Not too sweet, a little salty and that kinda dry "biscuit" texture.

  • mebul

  • DC

  • 2/7/2015

• Part of an "out of the park" luncheon. Love, love, love these cookies! I'm sure they're wonderful exactly as written, but I used Dagoba cacao powder with unsweetened chocolate bits, and dark chocolate chunks instead of the semi-sweet chips called for. The short-salt-deep chocoate-not too sweet combo hit on all cylinders for me! I made the dough last night & refrigerated; this morning softened just enough to portion out 1T measures. 14 mins at 325 convection was exactly right; pay attention that recipe specifies cooling on the sheet.

  • andie1024

  • San Rafael, CA

  • 9/13/2014

• I really like these - I've made them a few times. I borrowed the idea from a previous comment and doubled the oats in the recipe, and instead of an egg, I mix in a banana to bind. When baked, there's a slight banana taste and they're very crunchy and grainy.

  • andrewjlewan

  • Columbus, Ohio

  • 5/26/2014

• Delicious! I added a duck egg and doubled the oats and chocolate chips to make them less like a "biscuit" and more like a cookie.

  • missmichelle89

  • Bend, OR

  • 10/27/2013

• I have made these a zillion times and always get great reviews. I tried it once with rolled oats but found I prefer the chewy texture of the steel cut oats. Yes, I always double or triple the recipe and make the cookies slightly smaller than recommended to get more cookies out of the recipe. Cookies release easily from parchment paper (no need to butter it).

  • cyhla

  • Glendale, CA

  • 9/2/2013

• Made these according to the directions, 12 minutes in the oven... crunchy, grainy, chocolatey delish! If you live a healthy lifestyle, these are an excuse to ENJOY.:)

  • robinz

  • Phoenix, AZ

  • 8/1/2013

TagsCookieDessertCocoaOatChocolateNut FreeBakingBon Appétit