Chocolate Oatmeal Cookies with Cacao Nibs

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Are you craving cookies right now, but maybe something just a little different than a plain old chocolate chip cookie? How about a cookie full of lots of chocolate and nutty goodness? This recipe for Chocolate Oatmeal Cookies with Cacao Nibs is seriously addicting and full chocolate, cocoa nibs, pecans, and oatmeal that bake into a fabulous hearty cookie. 

There are several components to this recipe but the great thing is you just add the ingredients to a mixing bowl for a quick mix and no chilling is required.  Nope, you don’t have to find room in the fridge for your big mixing bowl and patiently wait for some magic chilling thing to happen with this dough.

Let’s start with the ingredients

• Butter
• Brown sugar
• White sugar
• Eggs
• Vanilla
• Oatmeal
• Flour
• Salt
• Baking soda
• Baking powder
• Chocolate
• Chocolate chips
• Cacao nibs
• Pecans

This cookie is all about texture. Yes, I know there are quite a few ingredients, but each one has a delicious purpose that results in a deeply rich chewy and crunchy chocolate chip oatmeal cookie that begs for a glass of cold milk or even a cup of coffee or tea.

There are three ingredients that make this a great cookie

Chocolate  – Cocao Nibs – Rolled Oats

Chocolate –

Grated chocolate – for the grated chocolate a large piece of chocolate works the best since you need to grate 4 ounces. I use milk chocolate for this step which mildly flavors the whole cookie and gives it a light chocolate color. Feel free to use your favorite chocolate.  I buy chunks of chocolate, but you can also buy 4-ounce bars such as Lindt, Ghiradelli, Valahrona at most stores.

Grating the chocolate does take a little time but is worth the effort.

Here are a few grating tips

1. Grating a block of chocolate is easier than a bar
2. Refrigerate the chocolate before grating to keep it from getting soft and it will grate easier
3. Watch your knuckles when grating and stop before you get close to the end piece of the chocolate

Chocolate Chips – use your favorite brand for the chips.  I like using semi-sweet to add a deep chocolatey flavor and to offset the grated milk chocolate. For today’s recipe is used Trader Joe’s semi-sweet chips.

Cacao Nibs – Lastly, what about those cacao nibs. I like to add cacao nibs to these cookies for a nice little crunch, and the nibs add another layer of chocolate flavor. You can find cacao nibs right next to chocolate and cocoa in most stores.

But what the heck are cacao nibs?  They are the roasted and husked cacao beans and are pure chocolate.  I actually like to eat them by themselves. Cacao nibs are crunchy and are not sweet at all, plus they are full of antioxidants; another good reason to eat chocolate!

Rolled Oats – Unlike other oatmeal cookie recipes, this recipe calls for putting the oatmeal in a food processor and grinding it down into smaller pieces. Grinding the oatmeal gives these cookies a lighter texture than regular oatmeal cookies but you still get that great nutty oatmeal taste. Seriously, I love this technique and I love the ground oats in cookies.

Ready to bake?  Get out your cookie sheets, turn on your oven and let’s mix up a batch of cookie dough.

Cookie making instructions

Step 1. Using a small food processor, grind the rolled oats to a medium to fine grind, this just takes a few whirls, and add the ground oats to a bowl along with the flour, baking soda, baking powder, and salt. Set this aside for a minute.

Step 2. Using a food grater, grate the 4 oz. bar of chocolate into a shallow pan or a pie plate. The grated chocolate tends to scatter so use a pan with edges that help keep it contained better.  Once grated set aside.

Step 3. In a bowl of a stand mixer, mix the softened butter along with the white and brown sugars on medium speed until the mixture is nice and creamy.

Step 4. Add the eggs and vanilla and mix on medium speed until the mixture is well blended.

Step 5. Add in the flour and oatmeal mixture to the creamed mixture then mix on low speed until blended.

Step 6. Add the grated chocolate, chocolate chips, cocao nibs, and pecans; mix on a low speed to incorporate all the ingredients.  At this point the dough will be very heavy and thick so mix slowly.

Step 7. Scoop out the dough onto parchment-lined baking sheets and bake at 375 degrees F. for 10 minutes.  I like using an 18/8″ cookie scoop for this, but a regular teaspoon will also work.

When done remove from the oven and let cool for 5 minutes then move the cookies to a cooling rack. Store in an airtight container for several days.

These didn’t last long…we started eating them right off the cookie sheet when they were nice and warm with all the gooey chocolate.

Please pin for later!

Bake these other chocolaty One Hot Oven Cookies

Cacao Nibs and Sea Salt Shortbreads

Decadent Chocolate Chocolate Chip Cookies

Cookie Questions

Can you freeze these cookies? Yes and I do it two ways.

1. Make the cookie batter and scoop out the cookie dough onto a parchment paper or wax paper that is sitting on a plate or tray.  Place these cookie dough scoops in the freezer and freeze for about 1/2 hour. Remove from the freezer and place the frozen dough balls in a storage bag or container, pressing the air out of the bag. When ready to bake remove from the freezer, place on the baking sheet, and bake as directed, adding  2-3 minutes for the cookies to bake.
2. Bake the cookies as directed and let cool completely.  Transfer the cookies to a freezer container or bag, press to remove the air and seal tightly.  When ready to eat remove the cookies from the freezer and let defrost for about a half-hour.  You can pop the cookies into a 350 degree F. oven for 5 minutes to heat up if you like warm cookies.

What about the nuts

1.  Chopped walnuts or almonds are a good option
2. You can also leave the nuts out and the cookie with be just as tasty

Do you have to grind the oatmeal?

For these cookies yes. The recipe is calculated for the flour to the ground oatmeal ratio for the right consistency

Do you have to grate the chocolate?

I suggest doing this step, otherwise, it isn’t a chocolate cookie, and plus the grated chocolate adds great flavor

Chocolate Suggestions

Cacao Nibs adds a wonderful crunch to these cookies and they make a delicious snack.

Using blocks of chocolate are perfect for recipes like this when you need grated or shaved chocolate.

You can also buy smaller bars of chocolate like these 4-ounce bars.

Print Pin

5 from 5 votes

Chocolate Oatmeal Cookies with Cacao Nibs

Chocolaty oatmeal pecan cookies with the extra chocolate flavor and crunch from cacao nibs.

Course Cookies

Cuisine American

Keyword Cacao Nib Cookies, Ground Oatmeal Cookies, How to make chocolate chip cookies

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Servings 36

Calories 202kcal

Author Jere' Cassidy

Equipment

• Food grater
• Food chopper
• Kitchen Aide Mixer
• Baking sheets
• Cookie Scoop

Ingredients

• 1 cup butter
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 2 tsp. vanilla
• 2 cups Old Fashioned Rolled Oats Quick oats will also work
• 2 cups flour
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 4 oz milk chocolate
• 8 oz. semi-sweet chocolate chips
• 1 cup chopped pecans
• 1/2 cup cacao nibs

Instructions

• Preheat oven to 375 degrees. This is a very heavy dough and mixes best in a stand-mixer.
• Grate the 4 oz. chocolate bar over a large plate. The grated chocolate is light and tends to scatter so use something like a pie plate that has sides to it. Set aside.
• In a food processor grind the oatmeal to a medium to fine grind, then pour the oats into a medium-sized bowl and add the flour, baking soda, baking powder, and salt. Set aside.
• Cream the softened butter and the white and brown sugars together over medium speed until smooth and creamy
• Add the eggs and vanilla and beat until combined, scraping the bowl and remixing until you have a smooth mixture.
• Add in the oatmeal flour mixture along with the grated chocolate, chocolate chips, cacao nibs, and pecans. Beat on a low speed to slowly incorporate all the ingredients.
• Scoop out the cookie dough on parchment-lined baking sheets and bake for 10 minutes until the cookies are golden brown
• Let the cookies cool on the baking sheet for about 5 minutes then remove to a cooling rack until cool. Store in an airtight container for several days.

Notes

This cookie batter if very thick, so it is best to use a stand-mixer.

 

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 21.8g | Fat: 11.9g | Cholesterol: 25mg | Sodium: 115mg

First Published: Nov 9, 2015… Last Updated: May 21, 2020

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About Jere’

From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.

Have any questions or just want to chat about the recipe? Contact me here, and I’ll be happy to help!