Double Chocolate Oatmeal Chocolate Chip Cookies
User Reviews
4.6
Double Chocolate Oatmeal Chocolate Chip Cookies
Description
Double Chocolate Oatmeal Chocolate Chip Cookies use a blend of old-fashioned oats and quick oats along with cocoa powder and chocolate chips to create a deeply chocolate-flavored cookie with a hearty, chewy texture. The batter starts by creaming softened butter with brown sugar and granulated sugar, then adding eggs and vanilla extract to build a moist base. Dry ingredients including flour, cocoa powder, baking powder, baking soda, salt, and the two types of oats are incorporated to provide structure and texture.
The dough is portioned into heaping tablespoon-sized scoops spaced apart on parchment-lined baking sheets and baked until the edges are set but centers remain soft. Once cooled, the cookies offer a balance of chewiness from the oats and melty bits of chocolate from the chips.
This cookie recipe is adaptable for variations such as using all old-fashioned oats for firmer texture or substituting ingredients for dietary needs. The recipe notes suggest that partial egg replacement with water and use of dairy-free chocolate chips can accommodate allergies without sacrificing the chewy texture contributed by oats.
Overall, these cookies are a rich, chocolaty option that melds traditional oatmeal cookie chew with deep cocoa and chocolate chip indulgence.
Ingredients
- 1 cup butter softened to room temperature, salted
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg large
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder natural
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup old-fashioned oats
- 1 cup quick oats
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper.
- In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
- Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
- Drop the batter by heaping tablespoon-sized scoops (I use my #40 medium cookie scoop) about 2 inches apart.
- Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Repeat scooping and baking with remaining cookie dough.
Notes
- Using half old-fashioned oats and half quick oats gives the best cookie texture; feel free to try all old-fashioned oats for a different result.
- For dairy-free and egg-free versions, substitute butter with coconut oil, use dairy-free chocolate chips, and replace eggs with about 3 tablespoons of water to keep the dough from crumbling.
- Variations can include using white whole wheat flour and coconut sugar instead of all-purpose flour and brown sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 176kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 126mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
