Chocolate Brownie Oatmeal Cookies
Submitted by diane2
Fudgy cookies loaded with melted chocolate, cream cheese, oats, and nuts get chilled then baked until centers stay moist for brownie-textured treats.
YIELD
72 servingsPREP
80 minCOOK
10 minREADY
100 minThese cookies blur the line between brownie and cookie in the best way possible.
Cream cheese and margarine get creamed with brown and white sugars, then melted chocolate gets beaten in for deep cocoa flavor. Oats and chopped nuts fold in for texture, and the whole dough chills for at least an hour to firm up. Shape into balls, bake just until set (don’t overbake or you lose the fudgy centers), and dust with powdered sugar while they’re still warm.
Makes 6 dozen, which means you’ll have enough to share (or freeze half the dough for later).
Pro Tips
- Chill dough for at least 1 hour for easier shaping
- Bake until almost set with moist centers (they firm up as they cool)
- Space cookies 3 inches apart (they spread)
- Cool 1 minute on sheet before transferring to prevent breakage
Ingredients
Directions
Beat together cream cheese, margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add melted chocolate; mix well.
Add combined flour and baking soda; mix well.
Stir in oats and nuts; mix well.
Cover; chill at least 1 hour.
Heat oven to 350℉ (180℃).
Shape dough into 1-inch balls.
Place 3 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until cookies are almost set.
(Centers should still be moist. Do not overbake.)
Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely.
Sprinkle with powdered sugar, if desired.
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