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It's no secret that I've got a thing for cookies. Maybe it's because cookies are like personal size, portable desserts. If you have a sweet tooth, you can just grab one and go. And it doesn't hurt that they are easier to sneak, too. ;)
These cookies some how slipped under my radar when they were made by the blogging group Tuesdays with Dorie last year. Luckily, when I was browsing my friend Jessica's blog last week I stumbled across her post for these cookies. I liked that they were different from regular oatmeal cookies. And I loved that they were chocolate! I am happy to report that they were just as delicious as I hoped they would be. Jessica said they were like eating a spoonful of oatmeal and ganache. I'd have to agree!
Chocolate Oatmeal Cookies
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup (8 ounces) unsalted butter, cut into 16 pieces
1 Tbsp water
1 1/2 cups packed light brown sugar
9 ounces bittersweet chocolate, coarsely chopped
2 large eggs
1 1/2 cups old-fashioned oats
Directions
Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Sift together the flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
To a double boiler, or in a glass bowl set over top of a saucepan of simmering water (do not let the water actually touch the bottom of the glass bowl), add the butter and sprinkle with water, then add the brown sugar and chocolate. Heat just until the chocolate is melted, stirring occasionally. Careful not to overheat (let the butter separate).
Remove from the heat and, one at a time, whisk in the eggs. The mixture should look shiny now. Using a rubber spatula stir in dry ingredients, followed by the oats. Refrigerate the dough for 15 minutes. Drop by the tablespoonful onto the prepared cookie sheet 2-inches apart.
Bake for 11-12 minute, rotating pans halfway through. Transfer cookies to a wire rack to cool.
