• Cooking Time: 14
  • Servings:
  • Preparation Time:


I found this recipe courtesy of Bon Appétit Magazine (May 2004). These cookies are, to put it simply, perfect. The texture is crisp, but also a bit tender. The outside is soft with a crunchier center. The chocolate is rich and dark, not too sweet.

Needless to say, I love them.

This recipe yields 12 cookies, but I have found that it doubles very well.

Market tip: 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.


  • 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


  • Preheat oven to 350°F.
  • Butter large rimmed baking sheet.
  • Sift first 4 ingredients into medium bowl.
  • Using electric mixer, beat butter in large bowl until fluffy.
  • Add sugar and vanilla; beat until blended.
  • Add flour mixture and beat until moist clumps form.
  • Mix in oats with spatula until evenly distributed (dough will be very firm).
  • Add chocolate chips and knead gently to blend.
  • Using moistened palms, shape 1 generous tablespoon dough into ball.
  • Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
  • Bake cookies until center is slightly firm and top is cracked, about 14 minutes.
  • Cool on sheet.

Categories: Cookies  Dessert  Mixer  Oven 
© 2006-2017 BakeSpace, Inc. All Rights Reserved