Black Chocolate Oatmeal Cookies

Basically an oatmeal cookie in disguise, this chocolate-y oatmeal cookie is a winner for grown ups who love chocolate but don’t want too much sweetness. The bitterness of the cocoa powder results in a cookie that is slightly less sweet and slightly drier than its inspiration.

Black Chocolate Oatmeal Cookies
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Cook time: 
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Serves: 3 dozen
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons water
  • 2 ½ cup Quick or Old Fashioned Oats
  • 1 ½ cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups (12 ounces) semi-sweet chocolate chips
  1. Preheat the oven to 375 degrees.
  2. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the eggs, one at a time, and the water, mixing well between additions.
  4. Scrape down the sides of the bowl, add the remaining ingredients, except the chocolate chips, and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl, add the chocolate chips, and mix again.
  6. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  7. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 10- 12 minutes.
  8. Cool on the cookie sheet and repeat with remaining dough.