I tried this recipe today, since I needed some cookies to bring to a school event. The only change I made was to omit the nuts, as nut allergy can be an issue in large groups. Next time I make these cookies, I WILL add nuts. I'm thinking chopped hazelnuts would be awesome in this recipe.
CHOCOLATE BROWNIE OATMEAL COOKIES
One 8-ounce package cream cheese, softened
8 tablespoons (1 stick) margarine or butter, softened (I used butter)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
2 cups (12 ounces) semi-sweet chocolate chips, melted
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup chopped nuts
Preparation
In large bowl, beat cream cheese, margarine and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Add oats and nuts; mix well. Cover; chill at least 1 hour.
Heat oven to 350°F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheets. (I'm not sure why 3 inches apart--mine didn't spread much at all.)
Bake 9 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
NOTE: I'd recommend using "quick" oats, as the old-fashioned oats are rather large pieces, and they do "show" in the finished product. It's more a visual thing than anything else, as the taste will be the same no matter what.
Also, I chilled the dough overnight in a glass bowl, and it was very hard to work with at that point. Even after it was out of the fridge for an hour, it was quite cold.
These were a big hit with me and my kids. Little Brother thought they'd be even more delicious with sprinkles. (Of course, he thinks anything would be more delicious with sprinkles.)
