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72
Servings
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8 - 10 minutes
Cook Time
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Chocolate Brownie Oatmeal Cookies are the perfect crossover between brownies and cookies. Two sweet treats in one. Add some nuts for a bit of crunch in this chocolatey dessert. Treat yourself, or treat the family, either way this brownie cookie will be a hit.
Ingredients
- One 8-ounce package cream cheese, softened
- 8 Tablespoon(s) (1 stick) margarine or butter, softened
- 1 Cup(s) firmly packed brown sugar
- 1/2 Cup(s) granulated sugar
- 2 Eggs
- 1/2 Teaspoon(s) vanilla
- 2 Cup(s) (12 ounces) semi-sweet chocolate chips, melted
- 1-1/2 Cup(s) all-purpose flour
- 1-1/2 Teaspoon(s) Baking Soda
- 3 Cup(s) Quaker® Oats-Old Fashioned
- 1 Cup(s) chopped nuts
- Powdered sugar (optional)
Cooking Instructions
- In large bowl, beat 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.
- Add oats and nuts; mix well.
- Cover; chill at least 1 hour.
- Heat oven to 350°F.
- Shape dough into 1-inch balls.
- Place 3 inches apart on ungreased cookie sheets - makes about 6 dozen.
- Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake)
- Cool 1 minute on cookie sheets; remove to wire rack.
- Cool completely.
- Sprinkle with powdered sugar, if desired.
- Store tightly covered.
Cook Note:
To melt chocolate chips, place in 1-quart glass measuring cup or microwaveable bowl. Microwave on HIGH 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.
Key Products
Missing a few ingredients? Find the perfect substitute with what you have on hand.
Ingredient Substitutions
