Double Chocolate Oatmeal Refrigerator Cookies are a chocolate slice-and-bake cookie dough with oatmeal and and mini chocolate chips.
No matter what you say, I have no qualms about eating raw cookie dough. I’ve been known to bake just because I wanted to lick the bowl. It’s even better straight out of the fridge or freezer and then there’s Blue Bell’s Chocolate Chip Cookie Dough Ice Cream.
I’ll admit it’s possible to go overboard. As a kid, I convinced my mom to let me make a batch of butterscotch refrigerator cookies with the express and agreed-upon purpose of consuming the raw dough. After a few slices, the novelty began to wear off. Long before I expected, I was sick of the dough and ready for real food. It turned out to be an exercise in aversion therapy (my mom is so smart) and I don’t remember ever eating a butterscotch refrigerator cookie after that– raw or baked.
Unfortunately, it didn’t ruin me for other varieties. This particular cookie tastes kinda like fudge before it’s baked. Although the raw slices appear to contain coconut, it’s actually oatmeal which gives a wonderful chewy texture. Keep a roll of dough in the freezer for a convenient lunch box cookie or a quick dessert for drop-in company.
Thanks to my friend Beth P. for putting me on to these cookies many years and memories ago. The subtle almond flavor caught my attention but I wasn’t immediately sure why. Deviations from the original recipe as published in Betty Crocker’s Cooky Book include substituting butter for shortening and adding mini chocolate chips.
- 2 squares unsweetened chocolate (2 ounces)
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup unbleached, all-purpose flour
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1 cup quick or old-fashioned oats
- 1/2 cup chopped pecans, toasted
- 1 cup mini chocolate chips
- Melt chocolate in microwave for 1 minute and set aside to cool.
- Mix butter and sugar until light and fluffy. Add egg and flavorings and continue to beat. Blend in cooled chocolate. Add flour, soda, and salt. Stir in oats, pecans, and mini chocolate chips.
- Mold into a long cylinder and wrap in waxed paper. Refrigerate at least 4-5 hours or overnight.
- Cut cookies with a sharp knife into 1/4-inch thick slices. Bake in preheated oven at 350 degrees F. for 10-12 minutes.
DO NOT OVERBAKE or they will be hard when cool. Mine are always done in 10 but your oven may be different. Check them.
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Nutrition Information:Yield: 24 Serving Size: 2
Amount Per Serving:Calories: 164 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 18mg Sodium: 81mg Carbohydrates: 19g Fiber: 2g Sugar: 12g Protein: 2g