Double Chocolate Oatmeal Cookies

These easy Double Chocolate Chip Cookies are crunchy cookies with double the chocolate and rolled oats! Only 30min chill time & 12min to bake!

Course cookies

Prep Time 20

Cook Time 12

Chill Time 30

Total Time 1 2

Servings cookies

Calories 141kcal

Author Samantha Pickthall

Ingredients

3/4 cup (90g) plain all-purpose flour, scoop & leveled
3 Tbsp Dutch-process cocoa powder, or unsweetened natural cocoa powder
1/2 tsp baking soda
1/4 tsp fine salt, or Kosher salt
125 g unsalted butter, softened to room temperature
1/2 cup lightly packed brown sugar, use light brown sugar
1/4 cup golden or white caster sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup dark chocolate chips, plus extra for topping/decoration

US Customary - Metric

Instructions

In a small mixing bowl, add flour, cocoa, baking soda, and salt. Whisk until well combined.
In either the bowl of a stand mixer with the paddle attached or a large mixing bowl with an electric hand beater, add softened butter and both sugars to the mixing bowl.
Beat on high for 2 minutes until well combined, pale, and fluffy. Scraping down the sides as needed.
Add egg and vanilla, and beat until well combined, about 15 seconds, scraping down the sides.
Pour in oats and beat on low speed for 10 seconds until incorporated into a crumbly dough.
Add dry flour mixture and beat on low speed until incorporated and a crumbly dough forms, about 20 seconds, ensuring not to over-beat.
Add chocolate chips and beat on low until the chips are just combined, do not overbeat the dough.
Cover the bowl with plastic wrap and place chill the dough in the fridge for 30 minutes. Tip: Wrap the dough in plastic wrap and refrigerate if your bowl is too large for the fridge.
While the dough chills, preheat the oven to 180ºC (356ºF) and line a large baking tray with parchment paper and set aside.
Remove dough from the fridge.
To form cookies, scoop up and roll into a ball 1 heaping tablespoon of dough that weighs about 30g (1oz).
Place onto the lined baking sheet and flatten it down using the palm of your hand into a thick disc.
Repeat with remaining dough, leaving a small 1-inch gap between each cookie.
Bake for 12-15 minutes until the tops are set in the middle with slight cracks on top.
Have some extra chocolate chips ready to add to your baked cookies if desired.
Remove from oven and take a few extra chocolate chips and press them into the tops of the warm cookies. They’ll turn shiny from the warmth of the cookies and will hold in place whilst the cookies cool down.
Cool on tray for 5 minutes then transfer to a wire rack to cool completely.
Serve and enjoy!
Store in a sealed airtight container, at room temperature, for 1 week.

Notes

Measure your ingredients correctly, especially the flour. Too much flour = hard cookies.

Have your butter and egg at room temperature before starting. This ensures they emulsify properly with the rest of the ingredients.

Do not over-beat the cookie dough or your cookies will turn out too hard as it will over-develop the gluten.

Want to skip chilling the dough? You can, however, your cookies will spread out more when they bake. If you're short on time, pop your cookie dough in the freezer for 15 minutes instead!
Store in a sealed airtight container, at room temperature, for 1 week.
For freezing and make-ahead instructions, refer to the detailed instructions in the blog post.

Nutrition