These Chocolate Brownie Oatmeal Cookies have the texture and flavor of brownies in cookie form. Two kinds of chocolate, cream cheese, oats, and nuts create this deliciously rustic cookie.
I’m sneaking in a sweet treat for you all just in time for Valentine’s Day because it’s common knowledge that there is no better way to say I love you than with chocolate!
I’ve never been one to spend time on fancy decorated desserts for the holidays. I’m more of a simple, classic dessert kind of girl. Cookies, brownies, bars, easy cakes, and a pie or two every now and then. Regardless, I always feel the need to bake up something involving chocolate for Valentine’s Day.
This year it is these yummy cookies. They are a snap to make and dependably delicious.
Tips for Baking Chocolate Brownie Oatmeal Cookies
The dough must be chilled for at least an hour or longer before baking. This will help the cookies hold their shape as they bake.
After rolling the dough into 1-inch balls, use the palm of your hand to flatten them slightly.
The key to ensuring a chewy brownie-like texture is pulling the cookies out of the oven after cracks begin to form but the surface is still soft. They’ll continue to set up a bit as they cool. Avoid the urge to bake them any longer.
Allow the cookies to cool on the baking sheet for a minute or two and then transfer them to a wire rack to cool completely before dusting them with a little powdered sugar.
Nuts are completely optional but I like to do these with chopped walnuts for an even more intense brownie experience. Pecans are also an awesome option.
These are definitely a cookies and milk type of cookie for my guys so I’ve always got to be sure I’ve got a good amount of milk on hand for dunking.
Chocolate Brownie Oatmeal Cookies
- 12 ounces dark (bittersweet) chocolate chips
- 8 ounce package cream cheese softened
- ½ cup butter softened
- 1 cup firmly packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 3 cups quick cooking oats (not old fashioned)
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts or pecans
- powdered sugar optional
- Place the dark (bittersweet) chocolate chips in a small microwave-safe bowl. Microwave for 1 minute 30 seconds on 50% power. Stir and then microwave in 30 second intervals at 50% power, stirring in between, until completed smooth and melted. Set aside to cool.
- Meanwhile, in large bowl, beat cream cheese, butter and sugars until creamy. Add eggs and vanilla and beat well. Add melted, slightly cooled chocolate and mix again until well combined.
- In a separate bowl use a spoon to combine the flour, baking soda and salt. Add the oats, semi-sweet chocolate chips, and nuts and stir again to combine. Add the dry mixture to the chocolate mixture and stir with a spoon until well combined. Cover and chill at least 1 hour or longer.
- Heat oven to 350 degrees F. Shape chilled dough into 1-inch balls and place them a couple of inches apart on an ungreased or parchment paper-lined baking sheet. Use the palm of your hand to flatten them slightly. Bake 10 to 12 minutes or until cracks begin to form on the surface and cookies are almost set but still soft on top. Cool for 1 to 2 minutes on the baking sheet and then transfer to wire a rack to cool completely. Sprinkle with powdered sugar, if desired.
- Store completely cooled cookies in an airtight container.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Adapted from QuakerOats.com