How to Make Soft Oatmeal Cookies Infused with Chocobakes Chocolate

There’s something incredibly nostalgic about oatmeal cookies. The warm scent of cinnamon, the chew of rolled oats, and the buttery richness that hits just right. But to elevate this humble classic, adding a touch of indulgence in the form of rich chocolate can completely transform the experience. Enter the oatmeal cookies infused with Chocobakes chocolate. These cookies are the perfect combination of wholesome and decadent. Soft in the center, slightly crisp on the edges, and oozing with pockets of melted Chocobakes, they’re a dream for anyone who wants the comfort of oatmeal cookies with the surprise of chocolate truffle filling in every bite. So here’s a detailed, step by step guide to making these cookies, that are ideal for teatime treats, festive trays, or a cozy night in.

Ingredients:

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) brown sugar (packed)
• ¼ cup (50 g) white sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups (190 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon (optional but recommended)
• 3 cups (240 g) rolled oats
• 10 Chocobakes chocolate-filled cookies, chopped into chunks
• Optional: A handful of chopped walnuts or pecans if you like a nutty crunch

Method:

1. Chop the Chocobakes when they’re slightly chilled so the chocolate centers don’t get too messy. You want chunks that will hold their shape in the dough but melt into gooey, fudgy pockets when baked. Set aside in the fridge.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. This step is crucial for creating that soft cookie texture and aerating the dough slightly so the cookies don’t turn out too dense. Use a handheld mixer or stand mixer for ease, and beat for at least 2 minutes. The sugars should be well incorporated, and the butter should appear paler in color.
3. Crack the eggs one at a time, mixing well after each addition. Then add the vanilla extract. This not only contributes to the overall flavor but also ensures a silky dough that binds beautifully with the oats later.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
5. Gradually add the dry mixture to the wet mixture, beating on low speed until just combined. Overmixing at this stage can make the cookies tough, so stop as soon as no dry streaks remain.
6. Now it’s time for the stars of the show. Stir in the rolled oats by hand, using a wooden spoon or spatula. The oats give the cookies that iconic chewy texture. Once evenly distributed, gently fold in the chopped Chocobakes pieces.
7. For extra soft and chewy cookies, chill the dough in the refrigerator for at least 30 minutes, or ideally an hour. This helps solidify the fats in the butter, ensuring the cookies don’t spread too thin in the oven. It also gives the oats time to hydrate slightly, improving texture. If you're in a hurry, scoop the dough onto baking trays and freeze the balls for 15 minutes before baking.
8. Preheat your oven to 175 °C or 350°F.
9. Line baking trays with parchment paper or a silicone baking mat.
10. Scoop 1.5 to 2 tablespoon-sized portions of dough and place them at least 2 inches apart. Slightly flatten the tops so they bake evenly.
11. If you want extra pools of chocolate, gently press a few more chunks of Chocobakes into the top of each cookie just before baking.
12. Bake for about 12 minutes, or until the edges are golden and the centers are still soft. They will continue to firm up on the tray as they cool. Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring to a wire rack.
13. Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in zip lock bags and reheat slightly before serving. Or, you can freeze the dough. Instead of baking all the dough in one go, bake a bit and store the rest of the dough in the freezer. Pull it out whenever you feel like having cookies. Let them thaw at room temperature for a few minutes and then bake as usual.