Winter Warmth Cocoa Burst Oatmeal (Print Version)

Cozy chocolate-infused oatmeal raisin with cinnamon

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 2 cups old-fashioned rolled oats

→ Wet Ingredients

07 - 1 cup unsalted butter, softened
08 - 3/4 cup packed brown sugar
09 - 1/4 cup granulated sugar
10 - 2 large eggs
11 - 2 teaspoons vanilla extract

→ Mix-ins

12 - 1 cup raisins
13 - 1/2 cup semi-sweet chocolate chips (optional)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Stir in the rolled oats.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined.
06 - Gently fold in raisins and optional chocolate chips.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are set but centers remain soft.
09 - Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like a warm hug wrapped in chocolate—familiar but surprising.
  • The combination of oats, raisins, and cocoa creates a texture that's chewy in the middle and just slightly crispy at the edges.
  • Ready in under 30 minutes from mixing bowl to cooling rack, no complicated techniques required.
02 -
  • Don't overbake these—the moment the edges look set is exactly when you should pull them out; they'll taste like chocolate-y clouds instead of hockey pucks.
  • Softened butter makes all the difference in the texture; cold butter won't cream properly and your cookies won't have that tender interior.
  • If your dough feels too soft, chill it for 15 minutes before baking; this prevents excessive spreading and gives you cookies with defined edges.
03 -
  • Room-temperature ingredients mix more smoothly and create a better texture overall—take two minutes to let eggs and butter sit out before you start.
  • If your kitchen is warm, the dough can spread too much; a quick 15-minute chill in the refrigerator helps you get cookies with defined edges and chewy centers instead of thin, spread-out rounds.

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