I had an epiphany in the shower a few days ago.
Remember when I first made oatmeal cookies? I was completely obsessed with them, I couldn't believe I had never made them before and I loved them. And remember when I made deep dish cookies? Yeah, me too. I'd loved those too. [but really, what's not to love about cookies?] Anyway I decided to combine those two things in a chocolate cookie. Not chocolate chip, just chocolate. Best decision ever. These Deep Dish Chocolate Oatmeal Cookies are somewhere in between a brownie and the best little chocolate cakes you've ever eaten. Do this. Reallllllly. Do it.
2 sticks butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (3.9 oz) package instant chocolate pudding mix
Preheat oven to 350 degrees. Lightly grease a muffin top/deep dish pan.
In a large mixing bowl, cream butter and both sugars until creamy. Beat in eggs and vanilla. Slowly ad flour, cocoa powder, salt, baking soda and pudding mix; beat until incorporated. Press handfuls of dough (roughly 1/4 cup) into each section of pan. Bake for 10 minutes. Cool in pan for 2 minutes, then remove to a wire rack to cool completely. Store in an airtight container. YIELD: 2-1/2 dozen large cookies