Table of Contents
  1. Watch how to make these chocolate oatmeal cookies.
  2. Double Chocolate Oatmeal Cookies Recipe

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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 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 is happy. Make a batch and store it, or save it all for yourself. Either way, enjoy!

Watch how to make these chocolate oatmeal cookies.

YouTube video
White surface with stack of double chocolate oatmeal cookies with more in the background along with a large glass of milk.

Double Chocolate Oatmeal Cookies

5 from 1 vote
An oatmeal cookie is great, but when you make it a chocolate oatmeal cookie, it's even better. One serving of chocolate is never enough, so these double chocolate oatmeal cookies are any chocolate lover's dream! They're thick, chewy, and incredibly delicious!
Prep Time 20 minutes
Cook Time 36 minutes
Total Time 56 minutes
Servings 16 cookies

Ingredients

  • 1 ½ cups granulated sugar
  • 16 tbsp (2 sticks) unsalted butter room temperature
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ¼ cups all-purpose flour
  • cup Dutch-process cocoa powder
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp kosher salt
  • 3 cups rolled oats
  • 6 oz chocolate chips

Instructions
 

  • 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 extract and beat to incorporate.
    1 ½ cups granulated sugar, 16 tbsp (2 sticks) unsalted butter, 1 large egg, 1 tsp vanilla extract
  • In a separate bowl, sift the flour, cocoa, baking soda, baking powder, and salt. Add dry ingredients to the creamed mixture. Do not over-beat, only until just mixed in.
    1 ¼ cups all-purpose flour, ⅓ cup Dutch-process cocoa powder, ½ tsp baking soda, ¼ tsp baking powder, ½ tsp kosher salt
  • 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.
    3 cups rolled oats, 6 oz 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.

Nutrition

Serving: 1cookieCalories: 341kcal
Course Cookies
Cuisine American
Difficulty Easy
Method Baking
White surface with stack of double chocolate oatmeal cookies with more in the background along with a large glass of milk.
A double chocolate oatmeal cookie resting on the rim of a large glass of milk with more cookies to the side.
Double chocolate oatmeal cookies stacked on top of each other showing craggy texture.

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Kaleb

Kaleb Wyse is a New York Times bestselling author behind the popular Wyse Guide website. Living on his fourth-generation Iowa farm, he loves sharing recipes and gardening tips that come from traditions that feel comfortably familiar. His down-to-earth style makes sustainable living and farm life feel like home!

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5 from 1 vote (1 rating without comment)

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