Introduction
Oatmeal Double Chocolate Chip Cookies are a perfect fusion of rich chocolate and wholesome oats, making them a delightful treat for all ages. These cookies offer a chewy texture with bursts of gooey chocolate in every bite. Whether you’re preparing a snack for your family, a dessert for a party, or just indulging yourself, this recipe is simple, quick, and incredibly delicious.
Packed with rolled oats, cocoa powder, and a generous amount of chocolate chips, these cookies bring together the best of both worlds—healthier whole grains with decadent chocolate. The oats provide a slightly nutty flavor, adding complexity to the sweetness of the chocolate, creating an irresistible cookie that everyone will love.
Ingredients:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups (240g) old-fashioned rolled oats
- 1 1/2 cups (270g) semi-sweet chocolate chips
- 1/2 cup (85g) white chocolate chips (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add this mixture to the wet ingredients and stir until just combined.
- Fold in Oats and Chocolate Chips: Gently fold in the oats, semi-sweet chocolate chips, and white chocolate chips (if using).
- Scoop and Bake: Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookies are set around the edges but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes:
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough for up to 3 months. Just thaw it before baking.
- Texture Tip: For chewier cookies, avoid overbaking. They might look underdone when you take them out, but they will firm up as they cool.
- Variations: Feel free to add nuts such as walnuts or pecans for a crunchy twist, or use dark chocolate chips if you prefer a richer flavor.
FAQs:
- Can I use quick oats instead of rolled oats?
- Yes, but the texture will be slightly different. Quick oats will make the cookies less chewy compared to rolled oats, as they are more processed and absorb moisture faster.
- Can I substitute butter with a dairy-free alternative?
- Absolutely! You can use dairy-free butter or margarine in place of regular butter for a vegan-friendly version of this recipe.
- How can I make these cookies healthier?
- You can reduce the sugar by 1/4 cup or substitute some of it with natural sweeteners like honey or maple syrup. Additionally, you can replace half of the flour with whole wheat flour for more fiber.
- Why are my cookies spreading too much in the oven?
- If your cookies are spreading too much, it may be because the butter was too soft. You can chill the dough for 30 minutes before baking to help control the spread.
I hope this recipe and the detailed article will be helpful! Let me know if you’d like to adjust or add anything further.
