Double Chocolate Oatmeal Cookies

These Double Chocolate Oatmeal Cookies are for the chocolate lovers! Filled with mini chocolate chips and cocoa powder, these hearty cookies are soft yet chewy. They just may be the perfect chocolate cookie!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 254kcal

Author Deborah Harroun

Ingredients

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter softened
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups quick oats
1 1/2 cups mini chocolate chips
Flaked sea salt optional

Instructions

Preheat the oven to 350ºF.
In a bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy.
1 cup butter, 1 cup light brown sugar, 1/2 cup granulated sugar
Add in the eggs, one at a time, beating after each addition. Beat in the vanilla.
2 large eggs, 1 teaspoon vanilla extract
Add the flour mixture to the bowl and mix just until combined. Add the oats and chocolate chips, and stir until mixed.
2 1/4 cups quick oats, 1 1/2 cups mini chocolate chips
Use a 2 1/2 tablespoon scoop to scoop the dough onto baking sheets, making sure to keep the cookies at least 4 inches apart. Bake until just set on the edges, about 10-12 minutes. Do not overbake.
Once the cookies come out of the oven, sprinkle with flaked sea salt, if desired. Cool on the baking sheets for a couple minutes, then remove to a cooling rack to cool completely.
Flaked sea salt

Video

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition