Chocolate Oatmeal Drop Cookies

I was disappointed with these cookies when I first made them, but they were a huge hit at my small group tonight. I will definitely use them again, because of that. I think I was expecting the flavor you get when you add unsweetened cocoa to cookies, rather than these, which use melted chocolate.

Here’s the recipe I started with. I did use fat free cream cheese, and I’ll admit that’s one of the reasons I chose this cookie.  I had some cream cheese in the fridge that needed using promptly.

I strongly recommend using a double boiler method for the chocolate melting. I did it in the microwave, but some of the chocolate did scorch. I think it might have added character to the cookies, almost a coffee-like flavor, but the scorching was not good. I just couldn’t keep that much chocolate stirred, when I’m used to melting an ounce at a time rather than a whole bag.

I also used all store brand ingredients (Laura Lynn in my case, but any would do.) For the oatmeal, I love the extra texture from old-fashioned oats, but I bet that if you used quick oats, they would almost disappear (for that discriminating, oatmeal hating child).

Also, I was in a hurry and did not chill the cookie dough. This usually is a good, important step, and I have 4 dozen cookies of dough in the fridge to be cooked up for later. However, I did not chill the ones I made. Therefore I cooked them for only 7 minutes, rather than 8-10.

Also, I only used 1/4 cup chopped walnuts, because that’s all I had in the house. It was still a good addition and very noticeable, but cheaper than a full cup, for sure.

Here’s my start, getting ready to cream the sugars together.

It was very tasty right before adding the chocolate! (I do not advocate others eating cookie batter that contains raw eggs. That is a personal choice.)

Just pouring in the flour…

The finished dough!


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