Double Chocolate Oatmeal Chocolate Chip Cookies
Classic oatmeal chocolate chip cookies have been begging to go 100% chocolate and these double chocolate oatmeal chocolate chip cookies are the answer. Yum!
Cookies!
To celebrate that I’m actually following through with the recipe, to celebrate (??) that school’s almost out for the summer, to celebrate the end of the rock pile in our driveway, to celebrate that my kids finally learned how to accurately sort the laundry, and mostly, to celebrate that these truly are some of the best cookies in the universe.
I texted my cousin, Tami, the recipe for these chocolate oatmeal chocolate chip cookies last week and she whole-heartedly agreed with me, so you don’t even have to take just my word for it. Plus, she made them dairy- and egg-free for her daughter, so check the notes of the recipe for those adjustments.
My virtual friend, Karen, who sent me the recipe in the first place waxed so poetic about them in her email, I think I was in the kitchen making them within 12 minutes of reading her note.
I’ve since made them four times. And I have a stash in the freezer, because, yes, I know firsthand that they are divine straight out of the freezer.
These chocolate oatmeal chocolate chip cookies are incredible. Soft, chewy, ultra-chocolatey. I’m thinking classic oatmeal chocolate chip cookies were meant to be chocolate all the way through.
Celebrate something (anything!) and make these today. You won’t regret it.
One Year Ago: Cajun Chicken Stroganoff
Two Years Ago: Slow Cooker Chicken Philly Sandwiches
Three Years Ago: Banana Pudding Caramel Cream Trifles
Double Chocolate Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- 1 cup (212 g) packed light brown sugar
- ½ cup (106 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ¼ cups (178 g) all-purpose flour
- ½ cup (43 g) natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (100 g) old-fashioned oats
- 1 cup (100 g) quick oats
- 2 cups (340 g) semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper.
- In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
- Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
- Drop the batter by heaping tablespoon-sized scoops (I use my #40 medium cookie scoop) about 2 inches apart.
- Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Repeat scooping and baking with remaining cookie dough.
Notes
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Recipe Source: adapted a little from The Kitchen is My Playground after a reader, Karen, emailed me about the recipe telling me I must (must!) make them immediately; and I did, of course
These were super good! I usually don’t save baking recipes, for someone who does a lot of baking, But this one made me start. I really liked them. They are the perfect spread for me, soft in the middle and a bit crunchy around the outside. I live in a high altitude.
I used all regular oats, and a full teaspoon of salt – as I like oats a bit saltier. I also used half the choco chips, and still found that was a decent amount. I will try with coconut oil next time for my dairy limited daughter. Thanks !
I made these again, substituting butter for coconut oil and sugars for coconut sugar, they’re still
Really good – more light, and still fudgey and delicious. Oh I also did half the oats with 1 cup coconut instead of 2 cups oats.
I attempted to make these but didn’t like how they turned out. They spread too much, I’m sure I messed up somewhere. Anyways most cookie recipes ask to refrigerate the dough before baking. What exactly does it do to the texture? Would you recommend it for this recipe?
Refrigerating the dough can deepen flavor and it can make a difference in texture (and possibly spreading). However, it might be that the cookies need a bit more flour – that can help with spreading, too, as well as increasing oven temperature by 25 degrees.
These are amazing! I just wanted to share that we subbed in Bobs Red Mill 1 to 1 Gluten Free Baking Flour for the all purpose flour, and it worked great! We also used enjoy life gf chocolate chips. We will definitely be making these again!
I made the Double Chocolate Chip Greek Yogurt cookies.
There were 32 cookies from the batter. Over the course of a few days, I ate 31 of the cookies. They are terrific.
I could sing these are SO good. Like, beyond good. Literally every recipe I’ve tried from Mel is a total win.
Yay! Loved reading this!
So, so yummy!
Very good. Wanted something easy and delicious, and I got it!
I halved the recipe, completely forgot about the chocolate chips, and rolled the dough balls in coconut. Turned out great anyway!
Miz Mel – you and your friend Karen are two very clever ladies. We now have a a new favourite cookie in our household – and I never thought anything could topple the original, chocolate chip version!
For a half-batch recipe, I only had old-fashioned porridge oats, so doubled up on those, had run out of chocolate chips so had to chop up a 6.5-ounce bar of dark chocolate, and switched out the white sugar for just under half an ounce of sucralose. I swear, we’ve never tasted a better cookie.
My half-batch made 22 cookies, and in one day we ate 12 of them – between two people! Just to ensure there’ll be any left for the weekend, we had to freeze the rest. Thank you, mesdames – you made a couple living under lockdown very happy!
I made these using the prescribed 50/50 split of old-fashioned oats and quick oats. I didn’t like the texture. It made me think of saw dust.
I then made them using just Old-fashioned oats. The texture was much better. I did not notice any difference in spread between the two formulations. I would definitely recommend using just old fashioned oats. There’s no need to buy a second kind of oats.
I also increased the chocolate chips by 25%.
I made these yesterday and they turned out great. I used 2 cups of quick oats as that is all I had. and They did come out puffy which is just fine with us. Thank you for a great recipe!