Our Cookie Carnival recipes this month were both loaded with a special ingredient — chocolate! Both Chocolate Mint Sandwiches and Chocolate Brownie Oatmeal Cookies were on the March menu. While this thought might be pure bliss for many, I usually shy away from chocolate-based desserts. Don’t get me wrong, I love things like chocolate chip cookies, but if given the choice between chocolate and vanilla, I will go for the vanilla every single time. Oddly enough, several days ago, my husband decided that he was craving brownies to go along with his ice cream, thus we decided to give these cookies a go (see below for his cookie-ice cream creation).
Our verdict: the cookies on their own were just okay. Of course, they were good when served straight out of the oven with ice cream, but the ones that I baked separately as traditional cookies were a little eh. They weren’t bad, but they also are not a cookie that I will be moving to my “make again” list. To be completely fair, I did change the recipe by increasing the butter-cream cheese ratio because I was a little short on the amount of cream cheese called for in the recipe, however I don’t think this would have greatly affected the taste.
You win some, you lose some, and I think that my experience with these cookies is more personal taste than anything else. Check out the others’ results after the 1st of April on Tami’s blog. I’ve seen a couple other bloggers, including Tami, that have made these cookies and really enjoyed them!
Chocolate Brownie Oatmeal Cookie
1 pkg. (8oz) cream cheese
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1/2 tsp. vanilla
2 cups (12 oz) semi-sweet chocolate chips
1-1/2 cups all-purpose flour
1-1/2 tsp. baking soda
3 cups oats (quick or old fashioned)
1 cup chopped nuts (optional)
powdered sugar (optional)
In a large bowl, combine flour and baking soda; set aside. In a separate large bowl, beat cream cheese, butter, and sugars until creamy. Add in eggs, one at a time, beating well after each addition. Add vanilla; beat well. Add melted chocolate; mix well. Stir in the flour and baking soda mixture. Add oats and nuts (if using). Stir until just incorporated. Cover and chill for at least 1 hour.
Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place cookies 3 inches apart on an ungreased cookie sheet. Bake 8-10 minutes or until cookies are almost set. Centers should still be moist. Do not overbake. Cool 1 minute on cookie sheets. Remove to a wire rack to cool completely. Sprinkle with powdered sugar, if desired. Store tightly covered.
Yield: 6 dozen