Oatmeal Cookies with Chocolate Frosting

oatmeal cookies with chocolate frosting
What separates a good oatmeal cookie from a oatmeal cookie of greatness? Rich, buttery European chocolate sauce. In this case the sauce is so good that the cookie could start to feel like a delivery mechanism for chocolate.

If a delivery mechanism they are, these cookies are still wonderful in and of themselves. They are moist and chewy with a caramel- like flavor.

I think that is all I need to say on the subject. Go forth and make the most decadent oatmeal cookies you have ever tasted!

Small Oatmeal Cookie Bars with Chocolate Frosting

Oatmeal Cookies with Chocolate Frosting
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Cuisine: American
Serves: 16
Ingredients
For The Bars
  • 2 sticks salted butter
  • ¾ cup granulated sugar
  • ¾ cup firmly packed light brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 cups old-fashioned rolled oats
  • 1 cup coconut, optional
For The Frosting
  • 1 cup semi-sweet chocolate chips, 6oz
  • 2 eggs
  • 1 cup powdered sugar
  • ¾ cup butter
  • ¼ tsp vanilla
Instructions
  1. To make the cookies: Preheat oven to 350 F.
  2. In a stand mixer beat butter, sugar, and brown sugar on high for three minutes. Beat in eggs and vanilla until smooth.
  3. Add the flour, baking soda, salt, oatmeal and coconut if using. Beat on medium speed until mixed. Scrape bowl as needed.
  4. Press the dough into a 9x13 baking dish and bake at 350 F until the edges are golden brown and the middle is just set, about 20-25 minutes.
  5. To Make The Sauce: Melt chocolate in a double boiler or the microwave. If you melt it in the microwave, stir at 30 second intervals until it is fully melted. Set aside
  6. Mix eggs and sugar in a medium sauce pan. This can be done by hand with a whisk or with a hand mixer on high.
  7. Add the chocolate to the egg mixture and stir to combine. Cook over medium heat - stirring constantly- until the mixture becomes very warm to the touch. Do not overcook as the egg will cook into chunks.
  8. Turn the heat down to low and stir in the butter and vanilla. Pour over the bars while still hot, smoothing to the edges.
  9. Cool bars to room temperature and then refrigerate until chilled. Cut and serve.
  10. Note: These bars are wonderful with or without the coconut! Enjoy to your preference.

The first year we were married, Jonathan gave me one of these side swipes for my kitchen aid.  I thought it was a silly kitchen gadget until I tried it.  The thing is actually quite genius and one of my favorite cookie making tools.

Oatmeal Cookies with Chocolate Frosting

If you love recipes with decadent chocolate frosting, this Dobos Torte is for you!
DobosTorteThis recipe is hanging out at the Weekend Potluck.

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20 thoughts on “Oatmeal Cookies with Chocolate Frosting

  1. WOW! So decadent! These are on my must-make-soon list. The side swiper is very cool too. How nice to not have to lift up the stand mixer to scrape the bowl. I always end up getting batter everywhere when I do that! Will check it out!

    • Thank you! I thought it was kind of silly originally but now I use it for most of what I make in the mixer! It really does an amazing job of wiping the edges.

  2. Oh, these look absolutely amazing!! I love bars that have oatmeal in them, somehow they just seem healthier and I love the texture it gives. And you can never go wrong with chocolate, especially a rich chocolate like this. Definitely pinning this one to try soon!

    • Thank you! We love this chocolate topping – as in sometimes I just make the chocolate part and eat it on anything that holds still – enjoy!

  3. I have never seen one of those side swipe gadgets before. How did I miss this? Your cookies look amazing by the way. I might have to make them this week!

  4. Hello Mirlandra: I’m hoping you can help with a missing recipe of my grandmother’s. It was for a bar cookie – they actually looked very similar to your oatmeal cookies with chocolate frosting. The frosting was probably firmer, and I think the crust was shortbread-like. The chocolate frosting was sprinkled with chopped nuts – walnuts, I think. If I had to guess, I think the “frosting” was probably melted chocolate morsels.

    Does any of thus ring a bell with you or any of your readers? I know it wasn’t my grandmother’s recipe. She got it from a book, or one of her friends.

    Thank you,

    Suzi

    • Thanks for asking, Suzi. I’m out of town at the moment but I’m going to do a little research and try to get back to you next week. I know how special those family recipes are!!!

  5. Just a heads up–butter is listed in the sauce ingredients, but the instructions don’t mention when to add it to the sauce mixture. I melted it in my saucepan before mixing in the eggs and sugar–not sure if that is right, but it came out looking delicious! Just waiting for it to cool so I can dig in . . . this is not an easy wait 😉

    • Thanks, Rachel! You were right and a line got cut of when I put the recipe into the printable tool. I have fixed it now. I’m so glad it turned out well for you and that you are enjoying it! This is a chocolate favorite of mine.

      • Thanks! They are so delicious, I have a feeling they won’t be lasting very long :-) Thanks for the yummy recipe! Anything with oats and coconut is sure to be a winner for me . . . and then the sauce on top–yum!

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