How to Make Chocolate Brownie Oatmeal Cookies

This new take on the oatmeal cookie from the Quaker Oatmeal Kitchens makes a moist and chocolaty treat. This recipe makes about 6 dozen cookies.

Instructions

Difficulty: Easy

Things You’ll Need:

• Groceries
• Airtight Containers
• Cookie Sheets
• Cooling Racks
• Double Boilers
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Mixing Spoons
• Oven Mitts
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 cup packed brown sugar
• 1/2 cup softened butter or margarine
• 8-oz. package softened cream cheese
• 2 eggs
• 1/2 cup granulated sugar
• 1 cup chopped nuts
• 3 cups rolled oats
• 2 cups (12 oz.) semisweet chocolate chips
• 1/2 tsp vanilla
• powdered sugar

1. Melt the chocolate, either in a double boiler or in the microwave on medium power for 30 seconds at a time, stirring until smooth. (In the microwave, the chocolate will appear to hold its shape when it is actually melted.)
2. Beat together cream cheese, butter or margarine, and sugars in a large mixing bowl until creamy.
3. Add eggs and vanilla and beat well.
4. Add melted chocolate, mixing well.
5. Combine flour and baking soda in a smaller bowl.
6. Add flour mixture to chocolate mixture and blend well.
7. Stir in oats and nuts.
8. Cover mixing bowl and place in refrigerator. Chill for at least 1 hour.
9. Heat oven to 350 degrees F and line some cookie sheets with baking parchment.
10. Shape chilled dough into 1-inch balls.
11. Place balls 3 inches apart on parchment-lined cookie sheet.
12. Bake 8 to 10 minutes or until cookies are almost set. Don't overbake.
13. Cool 1 minute on cookie sheet and remove to wire rack.
14. Cool cookies completely, then sprinkle with powdered sugar.
15. Store in tightly covered container.