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I love the cookie of the month (and that’s a complete understatement). There are countless cookie recipes, not to mention numerous variations on classics like this take on an oatmeal chocolate chip cookie. The addition of cocoa takes this cookie to the next level of chocolate nirvana.
I love cookies because, if you happen to be able to save a few, they store so well in the freezer and thus can be used whenever a treat is needed!
These are always a hit. Chocolate lovers, oatmeal chip lovers, and honestly anyone needing a cookie fix are happy. Make a batch and store them or save them all for yourself. Either way: enjoy!
Watch how to make these chocolate oatmeal cookies:
Double Chocolate Oatmeal Cookies
- 1 ½ cups white granulated sugar
- 1 cup unsalted butter room temperature
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ⅓ cup cocoa
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp kosher salt
- 3 cups rolled oats
- 6 oz chocolate chips
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. This usually takes longer than one may think, about 3 minutes. Add egg and vanilla and beat to incorporate.
- In a separate bowl, sift flour, cocoa, baking soda, baking powder, and salt. Add dry ingredients to the creamed mixture. Do not over-beat, only until just mixed in.
- Add rolled oats. These may need to be folded in by hand as the dough becomes quite stiff and could be too thick for some mixers. Last, fold in chocolate chips.
- Using a cookie scoop or a spoon, make approximately 1 ½ tablespoon-size cookies and place on parchment-lined cookie sheets. Bake in a preheated 350°F oven for 10-12 minutes. While baking, the color will not change. Watch for the edges to be just set and for the centers to remain soft.
- Remove from oven and let finish baking and cool on pan for 5 minutes. Remove from pan and cool completely on rack.