Double Chocolate Oatmeal Cookies

Double Chocolate Oatmeal Cookies packed with cocoa powder, rolled oats and chocolate chips. Thick, chewy cookies perfect for lunchboxes.

Prep Time 30

Cook Time 14

Total Time 44

Servings cookies

Calories 144kcal

Author Samantha Pickthall

Ingredients

3/4 cup all-purpose flour
3 Tbsp natural cocoa powder
1/2 tsp baking soda
1/4 tsp salt
125 g unsalted butter, softened to room temperature
1/2 cup lightly packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips, plus extra for decoration

US Customary - Metric

Instructions

Combine Dry Ingredients: In a small mixing bowl, whisk together the flour, cocoa powder, baking soda and salt until well combined. Set aside.
Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric hand mixer, add the softened butter, brown sugar and granulated sugar. Beat on high speed for 2 minutes until creamy and pale, scrape down the sides.
Add Egg and Vanilla: Add the egg and vanilla and beat until fully incorporated, for 15 seconds.
Add Oats: Add the rolled oats and mix on low speed for 10 seconds until well distributed.
Add Dry Ingredients: Add the flour mixture and mix on low speed until a thick, crumbly cookie dough forms, do not over-mix.
Add Chocolate Chips: Add the chocolate chips and use a spatula or wooden spoon to fold them through until evenly distributed throughout the dough.
Chill Dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes. If your bowl is too large for the fridge, wrap the dough directly in plastic wrap and chill.
Prepare Baking Tray: While the dough chills, preheat the oven to 350°F (180°C). Line a large baking tray with parchment paper and set aside.
Shape Cookies: Scoop approximately 1 heaped tablespoon of dough (30g / 1 oz) and roll into a ball and then gently flatten it with the palm of your hand into a thick disc. Place onto the prepared baking tray. Continue shaping the remaining dough, leaving approximately 1 inch (2.5cm) between each cookie to allow for spreading.
Bake: Bake for 12–14 minutes. The centres should still appear slightly soft. Avoid over-baking, as the cookies will continue to firm up as they cool.
Add Extra Chocolate Chips (Optional): Immediately after baking, gently press a few extra chocolate chips into the tops of the warm cookies for a bakery-style finish.
Cool: Allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.

Freezing: Wrap individual cookies in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition