Dark Chocolate Oatmeal Cookies

3/4  cup		all purpose flour
1/4  cup		unsweetened cocoa powder
1/2  teaspoon		baking soda
1/4  teaspoon		salt
1		unsalted butter, room temperature
1/2  cup		sugar
1/2  teaspoon		vanilla extract
3  tablespoons		steel-cut oats
1/4  cup		semisweet chocolate chips

Tip: Click on the ingredient links to learn the nutritional information for all the Dark Chocolate Oatmeal Cookies ingredients. The serving size for any ingredient in Dark Chocolate Oatmeal Cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350F. Butter large rimmed baking sheet. Sift first 4 ingredients into 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 knead gently to blend.

Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.

Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.

Market tip: Old-fashioned oats have been cut, steamed, and flattened with large rollers. Steel-cut oats are not as highly processed and look like tiny pellets. They produce a more al dente result.