Double Chocolate Oatmeal Cookies
Indulge in the ultimate chocolate lover’s dream with these Double Chocolate Oatmeal Cookies—a rich, chewy treat that combines the hearty texture of old-fashioned oats with a decadent double dose of chocolate. This easy-to-make recipe features a perfectly balanced cookie dough infused with cocoa powder, packed with semisweet chocolate chips and chunks of milk or dark chocolate for ooey-gooey pockets of flavor. With just 15 minutes of prep time and simple pantry staples like brown sugar and rolled oats, these cookies bake up in less than 12 minutes, making them an ideal dessert for busy weeknights or last-minute gatherings. Serve them warm for a melt-in-your-mouth texture or store them for up to five days for a sweet snack that stays irresistibly soft and delicious. Perfect for cookie enthusiasts, chocolate fans, and anyone craving a comforting treat, these cookies are sure to become a family favorite.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams granulated sugar
- 120 grams brown sugar, packed
- 1 large egg
- 1.5 teaspoons vanilla extract
- 125 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 120 grams old-fashioned rolled oats
- 150 grams semisweet chocolate chips
- 100 grams milk or dark chocolate chunks
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract to the bowl. Mix until combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the rolled oats, semisweet chocolate chips, and chocolate chunks using a wooden spoon or spatula.
Using a tablespoon or cookie scoop, portion out the dough and roll into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Gently press down on the dough balls to slightly flatten them.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set. The centers may look slightly underdone, but they will firm up as the cookies cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Repeat with any remaining cookie dough.
Serve the cookies warm for a gooey texture, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 13.3 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
