Cook’s Notes: One of my favorite cookies to make at the holidays — or any time — are these wonderful Dark Chocolate Oatmeal Cookies. The recipe was originally printed in Bon Appetit, May 2004. They have a chewy, crunchy texture. For a more tender cookie, use old-fashioned oats. Makes 12 cookies.
3/4 c all purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 stick (1/2 c) unsalted butter, at room temperature
1/2 c granulated sugar
1 T vanilla extract
2 T (1/8 c) steel-cut (Scottish pinhead) oats
1/4 c semisweet or dark chocolate chips
Heat oven to 350F. Line rimmed cookie sheets with parchment paper.Using an electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended.Sift flour, cocoa powder, baking soda, and salt together into medium bowl. Add flour mixture to the creamed butter 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.
Separate the dough into 12 pieces. Roll each piece into a ball, and then roll the ball in sugar. Place each ball 3 inches apart on a baking sheet. Gently flatten each cookie to a little less than a half-inch thick with the bottom of a glass. Reshape sides if necessary, and then sprinkle with more sugar.
Bake cookies center is slightly firm and top is cracked, about 14 minutes. (Be sure to rotate sheet about halfway through.) Sprinkle with more sugar, and then cool cookies on a wire rack.
Reducing the flour to 1/2 c + 1 T makes a crispier, flatter cookie
Adding an egg makes a chewier, flatter cookie.