These Chewy Chocolate Dipped Oatmeal Cookies are truly special. The base oatmeal cookie recipe is one of my favorites and a quick dip in bittersweet chocolate takes these cookies to the next level!
There are cookies and then there are “OMG, these cookies!”. You can probably guess into which category these beauties fall. I’ve had this recipe in my collection for a very long time and they rank high on the list of cookie favorites in this house.
It starts with my basic oatmeal cookie recipe which by the way is excellent on its own, but why stop there? I added some chocolate chips and then dipped the cookies halfway into a ganache-like bittersweet chocolate. True ganache has a much higher ratio of cream to chocolate but for this recipe I’ve added just enough cream to create a nice dipping chocolate that will still set up nicely when refrigerated.
At first bite you think “Wow, this is indulgent”. Then you keep eating it. Then you want another one.
Don’t say I didn’t warn you.
Start by using a mixer to cream together butter, white sugar, and brown sugar. It’s important to use both white and brown sugar to get the chewy cookie we are after here. Add a couple of eggs and pure vanilla extract. See the printable recipe below for the precise measurements.
In a separate bowl combine the dry ingredients – flour, baking soda, baking powder, and salt. Add it by the spoonful to your creamed butter mixture and mix with your electric mixer in between additions until it is all incorporated.
Use a spoon to stir in the old-fashioned (not quick cooking) oats and semi-sweet chocolate chips.
There is no need to refrigerate this dough before baking. You will love how wonderfully they hold their shape with no chilling time – it is an awesome thing.
Roll the cookie dough into small balls and place them a couple of inches apart on parchment paper lined or ungreased baking sheets. Bake the cookies in a preheated 350 degree oven for 11 to 12 minutes, or just until lightly golden brown. The key to being sure they will be chewy is to get them out of the oven before they brown too much. They will continue to set up a bit as they cool.
To make the Dipping Chocolate, place the contents of a 12 ounce bag of bittersweet chocolate chips in a large, heavy saucepan and place it over LOW heat. Cook, stirring, until slightly melted and then add 1/3 cup heavy cream. Stir until the chocolate has completely melted and the mixture is smooth.
Allow the cookies to cool completely before dipping them half way into the glorious Dipping Chocolate. The bittersweet chocolate does something magical to enhance the salt in the cookie and gives it that salted chocolate affect. Delicious.
If bittersweet chocolate is not your thing, feel free to use semi-sweet.
Transfer the dipped cookies to foil lined baking sheets and refrigerate them to set the chocolate. Once set, you can transfer the cookies to an airtight container and store them in the refrigerator.
Even chilled, they are still chewy and absolutely divine!
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- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 (12 ounce) package bittersweet chocolate chips
- 1/3 cup heavy cream
- Preheat oven to 350 degrees.
- In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine the flour, baking soda, baking powder and salt. Add the dry mixture to the butter mixture, in increments, and beat with mixer until well combined and creamy. Use a spoon to stir in oats and chocolate chips.
- Roll cookie dough into small balls and place them 2" apart onto parchment paper lined or ungreased baking sheets. Bake at 350 degrees for 11-12 minutes or until lightly golden brown. It's okay if cookies seem a bit soft in center; they will set up as they cool. Cool completely on wire racks.
- Place bittersweet chocolate chips in a small heavy saucepan. Place over LOW heat. Cook, stirring occasionally, until chocolate begins to soften and melt. Add heavy cream and cook, stirring, until chocolate is completely melted and smooth. Remove from heat.
- Line two large baking sheets with foil. Dip the cooled cookies about half way into the dipping chocolate and transfer to the prepared baking sheets, placing them as closely together as possible without touching. Transfer baking sheets to the refrigerator for at least an hour or until chocolate has completely set up. Transfer cookies to an airtight container and keep refrigerated for best results.
- These cookies keep well for up to a week or more if stored in the refrigerator but I guarantee they won't last that long!