These dark chocolate oatmeal cookies are made with oats, whole-wheat flour and deliciously dark chocolate in 3 different forms. Very fudgy and almost like a brownie in the form of a cookie!
Preheat oven to 180ºC and prepare two baking trays.
Break the chocolate in smaller pieces and in a thick bottom pot, melt the chocolate and butter together. Whisk frequently so that they don’t stick to the pan and remove from heat as soon as they have melted. Keep aside to cool.
In a large mixing bowl, whisk together egg, yogurt, and sugar until fluffy.
Add in vanilla extract, baking powder, and salt. Beat again.
Mix in the cocoa powder in the melted chocolate and butter mix and then add this mix to the mixing bowl. Combine first with a spatula and then beat with a whisk for a little.
Next, fold in the oats and whole wheat flour into the chocolate mix. I just use my spatula for this. The mixture will be thick and lumpy. Once well combined, fold in the chocolate chips.
Let the mix sit for 5 minutes for the oats to absorb some of the moisture.
Divide the dough into 15-16 small balls. Flatten them between your palms and place on the baking tray.
Bake for about 20 minutes. Since I was using two trays, one close to the top and other close to the bottom of the oven, at the 10-minute mark I switched the two trays. Just to ensure even cooking.
Remove from oven and let cool completely for another 10 minutes.
Store in a cookie jar!
Notes
The trick to fudgy cookies is to bake just a little less than what you think is needed. The oatmeal cookies continue to cook in their heat after you take them out of the oven. So even if you think they need a few more minutes in the oven, believe me, they don’t.
Nutritional Information is the approximate info for one single cookie.