Chocolate Oatmeal Drops

Chocolate Oatmeal Drops – Tartelette

Chocolate Oatmeal Drops


Helene Dujardin

Helene Dujardin
(Senior Editor)

Having parted with the croissants after such a busy- frenzy -packed folding-rolling weekend (say 3 times fast), I needed something simple to bake and nibble on around the house. I brought back many books from France but I have not had the chance to sit down and really read them through so I picked up Dorie one more time because I was sure to find something homy and for which I would have all the ingredients on hand. So far her recipes have not failed me so my hopes were high and I have to say that one more time, she did not disappoint.
She describes these as “deeply and unswervingly chocolaty-closer to the chocolatiness of a brownie than of a cookie(…) a bit crips at the surface and oatmeal-and-brown-sugar chewy through and through.” Could not have said it better. These are delicious and great for a chocoholic!
Chocolate Oatmeal Drops, adapted from Dorie Greenspan, “Baking, From My Home to Yours”:
Makes about 50 cookies
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
2 sticks (8oz) butter
1 Tb. water
1 1/2 cups packed light brown sugar
9 oz. bittersweet chocolate, coarsely chopped
2 large eggs
1 1/2 cups old fashioned oats
Preheat oven to 350.
Sift together the flour, cocoa, baking soda and cinnamon.
Set a heatproof bowl over a pan of simmering water. Put the butter in the bowl and add the water, then the brown sugar and the chocolate. Melt on low heat, stirring occasionally. Don’t let the ingredients get too hot, the mixture will remain grainy.
Remove from the heat and whisk in the eggs, one at a time. Whisk in the dry ingredients, then the oats. Do not stir too much.
Drop by tablespoonfuls on parchement paper lined baking sheet and bake for about 12 minutes.
Remove from oven and let cool to room temp. The soft center will harden once the cookies are out of the oven.






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