Dark chocolate oatmeal cookies

Eating fibers and grains is a key element for one’s good health – I have no problem there, but know that many people can’t stand them, especially kids. And my husband. :S

One alternative is tricking the kids into eating oats by adding them to baked goods - I have already done that with my nieces, without much success.
It’s like Brad Pitt’s “rich” acting skills - they only become tolerable with these gentlemen I love so much.

So, for those who don’t like oats I recommend these cookies. They taste amazing and will be gone in no time – oats and all. :)

Dark chocolate oatmeal cookies
slightly adapted from here

1 ½ cups (210g) all purpose flour
½ cup (45g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (226g/2 sticks) unsalted butter, room temperature
1 cup (200g) sugar
1 teaspoon vanilla extract
4 tablespoons thin rolled oats
1 cup semisweet chocolate chips or chunks

Preheat oven to 180ºC/350ºF; line two large baking sheets with baking paper.

Whisk first flour, cocoa powder, baking soda and salt together in medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and white chocolate chips and knead gently to blend.

Using moistened palms or a cookie scoop, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 5cm (2-inch) round. Repeat with remaining dough, spacing rounds about 5cm (2 in) apart.

Bake cookies until center is slightly firm and top is cracked, about 14 minutes – mine needed 16. Cool on sheets.

Makes about 2 dozen