Crisp Dutch cocoa cookies

Total Time
5 hr 15 min
25 min
10 min
These decadent chocolate treats are made with a touch of real butter instead of a buttery substitute which gives them their rich and satisfying flavor. The oats and whole wheat flour add a nutty dimension of flavor while giving them a fiber boost. Bake them all at once to serve a crowd. Refrigerate the leftover butter in its original wrapper, which will prevent it from spoiling or from picking up the flavors of other foods. Well wrapped, it will keep up to 3 weeks. For longer storage, overwrap the butter in heavy foil or place in a zip-close plastic bag and freeze up to 3 months.


Old-fashioned rolled oats

¼ cup(s)

White whole wheat flour

1 cup(s)

Unsweetened cocoa powder

½ cup(s), Dutch process

Baking soda

¼ tsp

Table salt

¼ tsp

Unsalted butter

½ cup(s), (1 stick), softened


1 cup(s)


1 large egg(s)

Vanilla extract

2 tsp

Cooking spray

2 spray(s)


  1. Put oats in blender and process until finely ground.
  2. Whisk together flour, cocoa, baking soda, and salt in small bowl; stir in ground oats.
  3. With electric mixer on medium speed, beat butter and sugar in large bowl until creamy. Beat in egg and vanilla. Reduce mixer speed to low and stir in flour mixture just until blended. Refrigerate until dough is firm enough to shape, about 40 minutes.
  4. Shape dough into 11-inch log and wrap tightly in plastic wrap. Refrigerate until very firm, at least 4 hours or up to overnight.
  5. Preheat oven to 350°F. Spray two large baking sheets with nonstick spray.
  6. Cut log into 1/4-inch slices and place 2 inches apart on prepared baking sheets. Bake until cookies are slightly puffed, about 10 minutes. Transfer cookies to wire racks and let cool completely.
  7. Per serving: 1 cookie