Created by Jessica Krauss on December 10, 2017
Soft and Chewy Dark Chocolate Oatmeal Cookies Have you heard people call December, “cookie season?” Yup, me too. I even find that people feel an obligation to indulge on sweets just because it is the “norm” or expectation. If you have a sweet tooth like me, it becomes a real challenge to turn down every...
- Prep Time: 20m
- Cook Time: 12m
- Total Time: 3h 32m
- 1/2 c butter, 1 stick
- 1 egg
- 1 tsp. vanilla extract
- 1/2 c light brown sugar, packed
- 1/4 c coconut sugar
- 1 1/2 c old-fashioned whole grain oats
- 1/2 c whole wheat flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c dark chocolate m&m's
- In a large bowl, combine softened (or melted) butter, egg, vanilla, and sugars. Combine until creamy and smooth, stirring for 4 -5 minutes.
- Add oats, flour, baking soda, and salt to the wet ingredients and stir until just combined, about 1 minute.
- Add m&m's and stir until just combined.
- On a parchment lined baking sheet, line cookie dough. To make even size cookies, use an ice cream scoop or large tablespoon. Lightly press down on cookie mounds.
- Place cookie sheet in the fridge for a minimum of three hours. Chilling the dough prevents cookies from sinking in and becoming too thin when cooled.
- When ready to bake, preheat the oven to 350 degrees F. Bake cookies for 11 to 12 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
- Cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.