Chewy, easy, and ready without chilling—these double chocolate oatmeal cookies combine a chocolate-oatmeal cookie base with plenty of chocolate chips for a deeply chocolatey, satisfying treat.
WHY YOU’LL LOVE THEM
Perfect texture. Chewy centers with slightly crisp edges give these cookies an ideal bite.
No dough chilling required. The dough comes together quickly and bakes right away—no waiting needed.
Double chocolate. Cocoa in the dough plus semi-sweet chips make these a must for chocolate lovers.
Step by Step Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, beat the butter with the white and brown sugars until light and fluffy, about a few minutes. Add the egg and vanilla and mix until combined.
In a separate bowl whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix just until combined.
Stir in the rolled oats and the semi-sweet chocolate chips until evenly distributed.
Scoop the dough into 1½ tablespoon portions (a medium cookie scoop works well) and place each ball on the lined baking sheet about 2 inches apart. Press a few extra chocolate chips on top of each dough ball for an attractive finish.
Bake for 9–10 minutes, or until the edges are set and lightly golden. The centers will still look soft when you remove them—allow the cookies to cool on the baking sheet so residual heat finishes the baking and the cookies set up.
Frequently Asked Questions
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spoon the flour into the measuring cup and then level it off with a straight edge. This prevents compacting and ensures you use the correct amount—scooping directly from the container can pack in extra flour and throw off the texture.
STORING THE COOKIES
Keep cookies in an airtight container at room temperature. Properly stored, they stay fresh for up to four days.
CAN I USE QUICK OATS?
Use rolled (old-fashioned) oats for the best texture. Quick oats will yield a different, less chewy texture.
HOW TO GET PERFECTLY ROUND COOKIES
Right after removing cookies from the oven, place a round cutter slightly larger than the cookie around it and gently rotate to nudge the edges into a circle. A glass or jar lid works well if you don’t have a cutter.
If you try these chocolate oatmeal chocolate chip cookies, please leave a rating and a comment below!
For more baking ideas, follow @jessiebakestreats on social media.
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Chocolate Oatmeal Chocolate Chip Cookies
Jessie M
Pin Recipe
10
10
24 cookies
Equipment
-
baking sheets
-
large bowl
-
medium bowl
Ingredients
- 1/2 C salted butter at room temperature
- 1/2 C white sugar
- 1/2 C brown sugar
- 1 large egg
- 1 & 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 C all purpose flour
- 1/4 C unsweetened cocoa powder
- 1 & 1/2 C rolled oats
- 3/4 C semi sweet chocolate chips plus extra for topping
Instructions
-
Preheat oven to 350°F and line baking sheets with parchment paper.
-
Beat butter, white sugar, and brown sugar together until light and fluffy.
-
Add the egg and vanilla and mix until combined.
-
Whisk flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl, then add to the wet ingredients and mix until just combined.
-
Fold in rolled oats and semi-sweet chocolate chips until evenly distributed.
-
Scoop 1½ tablespoon portions of dough onto the prepared sheets about 2 inches apart. Press extra chips on top if desired.
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Bake 9–10 minutes until edges are golden. Let cool on the baking sheet so cookies finish setting.
chocolate, chocolate chips, double chocolate, oatmeal, rolled oats