Description
Delight in these rich and chewy Chocolate Oatmeal Cookies made with melted semisweet chocolate, creamy cream cheese, and hearty quick cooking oats. Infused with a hint of vanilla and enhanced by crunchy nuts, these cookies offer a perfect balance of softness and texture, ideal for satisfying your sweet tooth any time of the day.
Ingredients
Scale
Chocolate Mixture
- 12 ounces semisweet chocolate chips
- 8 ounce package cream cheese (softened)
- ½ cup butter (softened)
- 1 cup light brown sugar (firmly packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 3 cups quick cooking oats (not old fashioned)
- 1 ½ cups all-purpose flour (spooned and leveled)
- 1 cup walnuts or pecans (chopped)
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
Garnish
- Powdered sugar (as needed)
Instructions
- Melt Chocolate: Place the chocolate chips in a small microwave-safe bowl. Microwave for 1 minute 30 seconds on 50% power. Stir and then continue microwaving in 30-second intervals at 50% power, stirring between intervals until the chocolate is completely smooth and melted. Set aside to cool.
- Mix Cream Cheese and Sugars: In a large bowl using an electric mixer, beat together the softened cream cheese, butter, light brown sugar, and granulated sugar until the mixture is creamy and well combined. This creates a smooth, flavorful base for the dough.
- Add Eggs and Vanilla: Beat in the eggs and pure vanilla extract thoroughly to incorporate moisture and enhance the cookie’s flavor profile. Then add the melted, slightly cooled chocolate and mix again until fully combined with the batter.
- Combine Dry Ingredients: In a separate medium bowl, use a spoon to mix the quick cooking oats, all-purpose flour, chopped nuts, baking soda, and salt to evenly distribute all dry components.
- Form Dough: Stir the dry ingredient mixture into the chocolate batter with a spoon until just combined. Cover the dough and chill it for at least 1 hour, which helps develop flavor and makes it easier to shape.
- Prepare Oven and Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Shape the chilled dough into 1 ½ inch balls and place them a couple of inches apart on the prepared baking sheet to allow for spreading.
- Bake Cookies: Bake the cookies for 10 to 12 minutes, or until cracks begin to appear on the surface and the cookies are nearly set but still soft on top. Baking time may vary depending on dough temperature and cookie size.
- Cool Cookies: Let the cookies cool on the baking sheet for 1 to 2 minutes, then transfer them to a wire rack to cool completely, helping them set properly without overbaking.
- Finish and Store: Once cooled, lightly sprinkle the tops of the cookies with powdered sugar for a sweet finishing touch. Store the completely cooled cookies in an airtight container to maintain freshness.
Notes
- Using quick cooking oats instead of old fashioned ensures a softer, chewier cookie texture.
- Chilling the dough is crucial for flavor development and maintaining cookie shape during baking.
- Microwave chocolate slowly at 50% power to prevent burning and achieve a smooth melt.
- Cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage.
- For a nut-free version, simply omit the walnuts or pecans.
