Double Chocolate Oatmeal Cookies
These chocolate oatmeal cookies have chewy edges, gooey fudgy centers and double chocolate in every bite! They're easy to make and a chocolatey twist on classic oatmeal cookies!
Servings: 16 Cookies
Cost: $5
Equipment
Ingredients
- ½ cup salted butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 1 ½ cups old-fashioned oatmeal
- 1 cup semisweet chocolate chips
Instructions
Make the Dough & Chill
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, brown sugar and granulated sugar for 1 minute.
- Add the egg and vanilla and beat for an additional 1 minute.
- Then, add the flour, cocoa powder baking soda, baking powder, sea salt and cinnamon and beat – starting on low speed and increasing to high, until the ingredients are incorporated. You may need to pause, scrape down the sides and continue beating.
- Beat in the oats until evenly distributed throughout the cookie dough.
- Then, stir in the chocolate chips.
- Transfer the dough to an airtight container and chill for at least 1 hour.
Bake, Cool & Serve
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line two baking sheets with silicone baking mats or parchment paper.
- Use a 2 Tablespoon cookie scoop to portion the dough, then roll each portion into a round ball.
- Place the balls evenly spaced on the two baking sheets (8 on each sheet).
- Bake in the preheated oven for 9-11 minutes, until tops are just barely set.
- Remove from oven and immediately tap the cookie sheet forcefully on the counter 3 times.
- Then, let the cookies cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
Video
Notes
Ingredient Substitution Notes
- All-purpose flour. Use 1:1 gluten-free baking flour to make the recipe gluten-free.
- Salted butter. unsalted butter works well too!
- Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
- Granulated Sugar. use white granulated sugar or organic cane sugar for the best results.
- Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but using them will make the cookies slightly more puffy/less chewy.
- Cocoa powder. Use unsweetened for the best results.
- Sea salt. I only bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Chocolate chips. You can use chips, chunks, chopped chocolate bars, whatever you prefer. You can also use milk, dark, semisweet, or white chocolate chips or peanut butter chips. You can also mix in nuts or dried fruit.
- Chocolate chips or chopped chocolate bars
- Flavored baking chips: peanut butter, white chocolate, butterscotch, etc.
- Dried fruit (raisins, cherries, cranberries)
- Nuts (walnuts, pecans, etc).
Nutrition
Serving: 1cookie | Calories: 211kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 161mg | Potassium: 128mg | Fiber: 2g | Sugar: 17g | Vitamin A: 198IU | Vitamin C: 0.003mg | Calcium: 24mg | Iron: 1mg