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Why I Love This Double Chocolate Oatmeal Cookie Recipe
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!
Follow These Tips
Serving & Storage
To serve – Serve at room temperature so the centers stay fudgy and the oats give a nice chew. Stack them on a plate or tuck into a cookie jar for easy grabbing.
To store – Store in an airtight container for up to 5 days. Alternatively, freeze in a single layer, then transfer to a container with parchment between layers. Keep up to 2 months.
More Cookie Recipes to Try
- Peanut Butter Rollups
- Spiced Ginger Cutout Cookies
- Pumpkin Whoopie Pies
- Peanut Butter Cup Cookies
- Brown Butter Oatmeal Cookies
- Chocolate Chip Cookies
- Double Chocolate Oatmeal Cookies
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Double Chocolate Oatmeal 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
- ⅓ 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
