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 treat. And personally, I love a gooey, soft, fresh-from-the-oven, cookie. So, be the person who brings healthy(isn) cookies to your holiday party and feel free to celebrate the season, guilt free!
Here’s the truth behind how these cookies came to be – the candy aisle at the local pharmacy was calling me name. I love the combo of dark chocolate and peppermint, around the holidays most of the candy has this flavor combo. So, while I’m strolling around CVS, a bag of dark chocolate M&M’s catches my eye and a bag of peppermint M&M’s catches my eye. The impulsive shopper that I am, I buy both. I know very well I cannot keep these bags of candy in my home for long, and on one lazy, Sunday afternoon I decided to make cookies using the dark chocolate M&M’s. I had a large container of oats, some whole wheat flour, coconut sugar that needed to be used up, and the baking experiment began. Low-and-behold, I think I found my new favorite cookie!
These cookies kinda check all the boxes for me. They stay fresh and soft days after being baked, they have dark chocolate (the best kind of chocolate), wholesome oats, and they’re not too sweet, but satisfy my sweet tooth. I’ll be honest, I’m making myself pretty hungry right now. So, BRB – going to go get my bake on.
Happy Holidays, little clementines!
- 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.