Indulge in the irresistible blend of oats and rich cocoa with these Double Chocolate Oatmeal Cookies. They are chewy with the perfect touch of sweetness and can be ready in under 30 minutes!
What is in Double Chocolate Oatmeal Cookies?
- Unsalted butter : Provides richness and moisture, making the cookies tender.
- Light brown sugar and Granulated sugar: A combination of sugars gives the cookies a perfect balance of sweetness and chewiness.
- Large eggs: Bind the ingredients together and contribute to the cookies' structure and texture.
- Vanilla extract: Enhances the overall flavor and adds a pleasant aroma.
- Old-fashioned rolled oats: Adds a delightful chewy texture and a nutty flavor, making these cookies hearty and satisfying.
- All-purpose flour: Provides structure to the cookies, ensuring they hold their shape.
- Cocoa powder: Infuses the dough with rich chocolate flavor, making these cookies extra chocolaty.
- Baking soda & Baking powder: Both leavening agents help the cookies rise and achieve a soft, fluffy texture.
- Salt: Enhances the flavors and balances the sweetness.
- Ground cinnamon: Adds a warm, spicy note that complements the chocolate.
- Semisweet chocolate chips: Provide pockets of melty chocolate in every bite
Easy Ingredient Swaps
Flavor Variations
- Double Chocolate: Add 1/4 cup of cocoa powder to the dry ingredients for an even richer chocolate flavor.
- Dried Fruit: Mix in 1/2 cup of dried cranberries, raisins, or chopped dried apricots for a fruity twist.
- Spiced Cookies: Add a pinch of nutmeg, cloves, or allspice to the dry ingredients for a spiced cookie variation.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned rolled oats? Yes, you can use quick oats, but the texture will be slightly different. Rolled oats provide a chewier texture.
Can I use a different type of flour? You can try using whole wheat flour or a gluten-free flour blend, but the texture and taste may vary.
How can I make these cookies dairy-free? Substitute the butter with a plant-based butter and use dairy-free chocolate chips.
What if I don't have parchment paper? You can lightly grease the baking sheet or use a silicone baking mat to help prevent sticking.
Tips & Tricks
- Soften Butter Properly: Make sure your butter is properly softened to ensure it creams well with the sugars.
- Room Temperature Eggs: Using room temperature eggs helps the ingredients blend more smoothly.
- Don't Overmix: Mix the dough until just combined to avoid overworking it, which can make the cookies tough.
- Cookie Scoop: Use a cookie scoop for uniform cookies that bake evenly.
How to Store These Cookies
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: For extended freshness, store the cookies in an airtight container in the refrigerator for up to 10 days.
- Freezer Instructions: Place the baked cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, and they’ll keep for up to 3 months. To enjoy, let the cookies thaw at room temperature for about 20 minutes or warm them in a 300°F oven for a few minutes.
- To freeze the dough: shape the cookie dough into balls and freeze them on a baking sheet before transferring to a freezer bag. You can bake them straight from the freezer, but you will need to add a couple minutes to the baking time.
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Double Chocolate Oatmeal Cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cup old fashioned rolled oats
- 1 1/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the rolled oats, flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
- In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Gently fold in the semisweet chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
- Use a cookie scoop or spoon to drop rounded tablespoons 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 edges are lightly golden but the centers are still soft. The cookies will continue to set as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
