That’s what the boyfriend said about these dark chocolate oatmeal cookies. He had put some in a container to take to work the next day and decided that he wanted his cookies to be soft…so he added some chunks of bread to the container. The chicken part occurred because the chunks of bread he used were pulled directly off of the chicken sandwich he’d also packed for his lunch. The next day we were discussing the cookies and how good they were. I thought they were crisp yet chewy and he described his particular cookies as “soft with a hint of chicken”. I did warn him that this phrase was being written down and would be blog fodder.
These cookies were the results of my efforts to find a cookie to make one night that didn’t require me to chill the dough for an hour…I also wanted to bake a new-to-me cookie. I flipped through numerous cookbooks and everything that appealed to me on that particular night required refrigeration and rolling of the dough. I went to the internet and looked at various sites for a while before I found this gem of a recipe at Epicurious. At that point, I was so tired of looking for a new cookie recipe that I was on the verge of giving up. I think I honestly just entered “cookie” into the Epicurious search bar. Thankfully the recipe for these cookies was only a few pages into the search results.
These may be my favorite of the new-to-me cookies I’ve baked this year. I added espresso powder to the dough and it really bumped up the flavor of the chocolate. As I previously stated, these were crisp yet chewy and in my baking experience that’s a difficult cookie combination to achieve. If you’re looking for a soft cookie, add some bread to the container…just make sure your bread isn’t chicken flavored. Unless you like chicken flavored cookies…
Also, the raw cookie dough was out of this world. We probably ate a quarter of the dough unbaked. Because these cookies contain no eggs, it was decided that all the raw dough wouldn’t hurt us. It was also decided that the dough would make a great filling layer in a really rich chocolate cake.
The original recipe was in Bon Appetit magazine in May 2004.
Dark Chocolate Oatmeal Cookies
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon espresso powder
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons old fashioned oats
- 1/3 cup semisweet chocolate chips
- 1/8 cup white chocolate chips
Preheat oven to 350°F.
Grease large cookie sheet. Whisk first flour, cocoa powder, baking soda, salt and espresso powder together in medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and white chocolate chips and knead gently to blend.
Using moistened palms (or a cookie scoop like I used), shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.