Glazed Chocolate Oatmeal Cookies

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A classic oatmeal cookie dressed in chocolate. It’s a classic for the chocolate lovers. They’re everything you love about a traditional oatmeal cookie with a blend of rich cocoa powder in the mix. These are an upgrade you didn’t know you needed!

Each cookie is filled with hearty old-fashioned oats, blended with cocoa powder, and cooked to chewy perfection and dipped in a vanilla powdered sugar glaze. The result feels familiar but is a bit more indulgent. 

 Its a recipe that’s unique enough it will have people asking you for the recipe. They’re perfect for weekend baking, parties or the next time you’re craving something chocolatey. 

Why You’ll Love These Glazed Chocolate Oatmeal Cookies

• They’re a unique twist on a classic. If you’re into recipes that are like the classics but are unique, this recipe has your name written all over it. The simple addition of the cocoa powder transforms these cookies into something that is familiar but very unique.
• They’re perfectly soft and chewy. There is nothing like a soft, chewy cookie straight from the oven. These Neapolitan cookies have slightly crunchy edges and a soft, chewy center, making them irresistible!
• They’re shareable (if you want to share)! This recipe makes a large batch of cookies, making them the perfect dessert or for snacking!

How to Make Glazed Chocolate Oatmeal Cookies, Step by Step

Step 1: Cream butter and sugars.

The first step in making cookies is to always cream butter and sugar together. This step is very important because it whips air into the cookies, making them fluffy, so you don’t end up with a flat cookie. You will whip the butter and sugar together until it is smooth and creamy.

After your butter is creamy, mix in eggs and vanilla until you have a smooth mixture. 

Step 2. Mix in the cocoa-flour mixture.

In a separate bowl, whisk cocoa powder, espresso powder, flour, baking powder, baking soda, and salt in a separate bowl. This will allow each ingredient to blend more evenly into the creamed butter.

Pour the cocoa-flour mixture into the creamed butter and mix until incorporated. If you see any loose flour, make sure to scrape the sides of the bowl to mix it into the dough. 

Step 3. Mix in oats. Scoop dough balls.

Lastly, mix in 3 cups of oats into the dough. The dough will be pretty thick at this point, so make sure that the oats are evenly blended.

Tip: Mix in oats on the low so that you don’t overwork the gluten.

Using a cookie scoop, scoop dough balls and place them onto a parchment-lined baking sheet.

Step 4. Chill the dough and bake cookies until edges are slightly golden brown.

Once all the cookies have been scooped and rolled, chill for at least 10-15 minutes. Chilling the dough will help the dough solidify so it doesn’t spread too much while baking.

After the dough balls have chilled, place 4-6 cookie dough balls on a parchment-lined baking sheet and bake in a preheated oven at 350ºF for 12-15 minutes. 

Make sure each cookie is spaced a couple of inches apart from one another. When the cookies are nice and golden on the edges, they are done!

Take the cookies out of the oven and let them cool on a cooling rack for 5-10 minutes before enjoying. Repeat this step for the rest of the cookies and enjoy!

Tips for the Perfect Chewy Cookie Texture

We mention these tips in all of our cookie recipes, but they are essential steps for getting the perfect cookie each time!

• Cold butter! This is essential. If your butter is too warm, the cookies can spread too much when baking.
• Room temperature eggs. Make sure to set your eggs out ahead of time to get to room temperature. They will blend easier into your batter.
• Chill the cookie dough. A little extra chill of the cookie dough is an extra step we never skip! Even if it is just chilling for 10 minutes, it helps to solidify the dough. Chilled dough helps to reduce the spread of the cookies. If your dough is too warm, the butter will melt and your cookies will spread.

How to get perfectly round cookies every time….

If your cookies spread out in the oven and look a bit wonky, try this!! Use this tried-and-true trick to make sure all our cookies look perfectly rounded every time.

1. Using a large circle cookie cutter or a small bowl. Place the cookie cutter around the shape of the cookie. It may take some gentle molding to fit.
2. Gently move the cookie cutter in a circular motion until the abstract edges become more rounded. 
3. Lift the cookie cutter from the pan and repeat for the rest of the odd-shaped cookies.

Tip! It’s important to do this immediately when you pull them out of the oven, or else they will cool and won’t be pliable. 

How to store glazed chocolate oatmeal cookies…

• Freeze uncooked cookie dough: Scoop cookie dough balls onto a cookie sheet lined with parchment paper. Chill the dough for about 15-20 minutes to harden a bit before you store the dough in freezer-safe storage bags or an airtight container. Uncooked frozen dough is good for up to 3 months in the freezer. When you’re ready to cook, bake as directed in the recipe.
• Storing baked cookies: Let cookies cool completely and store in an airtight container or plastic bag in a cool, dry place. They will be good for 3-4 days. 

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