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Double Chocolate Oatmeal Chocolate Chip Cookies

Yield: 36 Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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

Let's Talk Substitutions: I found I liked the texture of the cookies best using half old-fashioned oats and half quick oats as noted in the ingredient list; the original recipe uses all old-fashioned oats so you might try it that way (too spready for me). I think using all quick oats may make a super puffy cookie but again, feel free to experiment.
Adaptable: Karen, who sent me the recipe, says she uses 100% white whole wheat flour and coconut sugar so there is that, if you are interested. AND, one more - my cousin Tami has a dairy-free, egg-free allergy and she made these with coconut oil in place of the butter, dairy free chocolate chips (the Kirkland chocolate chips from Costco in the white bag), and an egg substitution of...wait for it...just 3 tablespoons water (there's a long explanation why - she sometimes uses a flaxmeal sub or an oil + water + baking powder sub but for this recipe all she needed to do was nix the eggs and add enough water to make the dough no longer crumbly, thanks to the oats, which often make cookies egg-free friendly). Keep in mind she lives at high altitude so your results may vary, but she declared them the best cookies ever which is pretty awesome.
Just Make Them: phew! That's a lot of notes for a super simple cookie recipe. Just make them already, ok?