Chocolate-Oatmeal Cookies 
For all of you that love the chewy corners from a batch of brownies, you'll enjoy these cookies.
This recipe makes just over 2 dozen small cookies.
LET'S GET RIGHT TO IT
- 3/4 cup sugar
- 1/2 cup (1 stick) butter, softened
- 2 tablespoons milk
- 1 small egg
- 1 1/3 cups old fashioned oats
- 1/2 cup all purpose flour
- 1/4 cup baking cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Heat oven o 350F degrees. Beat sugar, butter, milk and egg in large bowl with electric mixer on medium speed. Mix all the dry ingredients together in medium bowl, then stir into wet mix.
Use a 1 inch scooper to drop dough on an ungreased cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Just so you know: The dough is very soft.
That's why I recommend the 1 inch scooper for easy handling and uniform size cookies.
I love the ingredient quantities in these — not a whole lot of fat (okay, so anything under a cup gets my attention…)LOTS of oats. Your description of chewy brownie corners sounds scrumptious.
These were great for a chocolate / cookie fix. I did thing they were a little crumbly but that is not a reason to hate on a cookie. Overall I enjoyed then and I would definitely eat them if they appeared on the counter mysteriously. I did notice that they disappeared quickly in our home. So if you are a cookie fan and these show up, be sure to get your fill before the rest of the hungry mouths show up or you may be left in the cold. Just MHO.
These look delicious, and of course the brownie corners are always the best part. Especially if you frost them and there is an extra deep pile of frosting in the corner… but I digress. Can’t wait to make them.
Betsy, a true lover of food. You crack me up!
It’s hard not to speak of the intimate pleasures that food brings us.
Being carried away on slow, thick waves of frosting while we sit on soft chocolate cookies with crispy edges.