What do you get when you cross cookie butter, an oatmeal cookie with a classic chocolate chip cookie? Dorie’s chocolate oatmeal cookie butter cookies! With a crispy top and soft and chewy middle, these bars are sure to be on your favorite cookie list!
Dorie Greenspan has done it again. She created another phenomenal cookie that I just can’t stop eating. I told you about my delight when our librarian found a copy of Dorie’s Cookies for me a little while ago. I’ve been baking my way through that cookbook since I took the book home.
As an added thank-you, I packaged up some of these cookies for the librarian and her coworker (who leads the weekly story times that we used to attend). She was so excited and said that she might eat them all by the time we left the library.
Addie and I were attending a fun activity at the library that day. Kids were invited to read to service dogs that morning, and we were one of the select few who secured a spot. We arrived first and got to pick which dog we wanted to partner with.
I brought these cookies to the story time librarian (who arranged the service dog activity). I had them in a zip-top bag and in a paper bag so I thought they were safe. Well, as Addie was reading, the service dog turned his head and kept sniffing my paper bag. He knew something smelled good. And he kept interrupting Addie because he wanted to know what was in the bag.
I eventually moved the bag so the dog couldn’t smell them, and the librarian was grateful for our gift. We had a few left over and devoured these in a matter of days. The cookies had a nice crispy top and a soft and chewy interior. The oatmeal and chocolate chips provided some nice textural contrasts. Addie initially complained about the oatmeal but realized she was being silly after not being able to taste it. Note that the dough will need to chill for at least 2 hours so plan accordingly.
Dorie's chocolate oatmeal cookie butter cookies
- 1 1/2 cups (120 grams) old fashioned oats (not quick-cooking)
- 1/2 cup (68 grams) all-purpose flour
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 stick (8 Tablespoons) unsalted butter, room temperature
- 1/2 cup (12 grams) cookie butter (do NOT use homemade)
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar, packed
- 1/4 teaspoon salt
- 1 large egg room temperature
- 1/2 cup (85 grams) chopped semisweet or bittersweet chocolate, or chocolate chips
- In a large bowl, whisk the oats, flour, cocoa powder and baking soda together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, cookie butter, sugars and salt together on medium speed until light and fluffy, about 3-4 minutes. Add in the egg and mix for an additional minute.
- Turn the mixer off and dump in all of the dry ingredients. Turn the mixer on and off to pulse the ingredients together. Then turn the mixer on low until everything just comes together.
- Cover and refrigerate the dough for at least 2 hours.
- When you are ready to bake, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
- Using a cookie scoop (or two spoons), scoop out even portions of dough and roll them into balls. Place them on your prepared cookie sheet and make sure you leave at least an inch between each cookie dough ball.
- Bake in your preheated oven for 6 minutes, then rotate the pans top to bottom and front to back. Bake another 6 minutes. The cookies will appear underdone - that is OK. Take the cookies out of the oven.
- Allow the cookies to cool for at least 3 minutes before transferring to a wire rack to cool completely.