These cookies were fantastic! I was very lucky that I’d already promised them to someone else or there’s a good chance I would have eaten all of them myself! I was actually a little surprised by how much I loved them as I’d tasted the cookie dough before it went into the oven and wasn’t terribly impressed. However, once the cookies were baked it was an entirely different story. I think Dorie explains it better than I ever could when she says “They are deeply and unswervingly chocolaty – closer to the chocolatiness of a brownie than of a cookie. Then there’s the texture – a teensy bit crispy at the surface and oatmeal and brown sugar chewy through and through.”
Chocolate Oatmeal Drops
from Baking: From My Home to Yours, by Dorie Greenspan
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 sticks (8 ounces) unsalted butter, cut into 16 pieces
1 tablespoon 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
Position the racks to divide the oven into thirds and preheat the oven to 350 F. Line two baking sheets with parchment or silicone mats.
Sift together the flour, cocoa, baking soda, salt and cinnamon.
Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl and sprinkle over the 1 tablespoon water, then add the brown sugar, followed by the chocolate. Stir occasionally until everything is just melted. Don’t let the ingredients get so hot that the butter separates from the sugar and the chocolate, and don’t be concerned if the mixture looks grainy.
Remove from the heat and whisk in the eggs one at a time; the mixture will look shiny. Whisk in the dry ingredients, stirring only until they disappear into the dough. Stir in the oats. Drop the dough by tablespoonfuls onto the baking sheets, leaving 2 inches between each spoonful.
Bake for about 12 minutes, rotating the sheets from top to bottom and front to back at the midway point, until the cookies are dark around the edges and just slightly soft in the middle. Using a wide metal spatula, transfer the cookies to a rack to cool to room temperature.
Repeat with the remaining dough, cooling the baking sheets between batches.
Makes about 50 cookies. (I made a half batch of the dough and got about 18 cookies out of it.)