Double the Chocolate Oatmeal Cookies
Indulge in the ultimate chocolate lover’s dream with these irresistible Double the Chocolate Oatmeal Cookies. Packed with rich cocoa and loaded with melty semi-sweet chocolate chips, these cookies feature the perfect balance of chewy oats and a decadent chocolate base. With just 20 minutes of prep time and a simple one-bowl mixing method, this recipe is as easy as it is delicious. The soft and fudgy centers paired with lightly crisped edges make these cookies a crowd-pleaser for any occasion. Whether enjoyed warm with a glass of milk or stored for later, these double chocolate oatmeal cookies are guaranteed to satisfy your sweet tooth. Perfect for bake sales, family desserts, or midnight cravings, this recipe hits all the right notes in both flavor and texture.
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup (packed) brown sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1.5 cups semi-sweet chocolate chips
- 2 tablespoons (optional, if dough is too thick) milk
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to combine.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Gently fold in the old-fashioned rolled oats and semi-sweet chocolate chips using a spatula. If the dough feels too thick and difficult to mix, add up to 2 tablespoons of milk to loosen it slightly.
Using a medium cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still soft in the center. Do not overbake; they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your Double the Chocolate Oatmeal Cookies with a cold glass of milk or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 750.2 g | 273% | |
| Dietary Fiber | 80.8 g | 289% | |
| Total Sugars | 400.8 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 456 mg | 35% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 2973 mg | 63% | |
*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.
