Double Chocolate Oatmeal Cookies are a chocolate lover’s dream come true – loaded with chocolate chips and cocoa, with a little oatmeal thrown in for good measure. Get ready to indulge!
Sometimes – just sometimes! – one has to give into the cravings, no matter what they are or how bad they might be. I’m not one to crave chocolate at all; in fact, I crave salty snacks more than those of the sweet variety. John.e though, he’s a different breed; I believe he craves chocolate daily! And, his cravings are open to interpretation. Sometimes he craves dark chocolate, sometimes he craves chocolate ice cream, sometimes he craves chocolate cookies, but it’s always chocolate!
This particular day though, I was the one who was craving chocolate. Like I said, it’s very rare, but only a chocolate cookie would do! I knew that a regular chocolate chip cookie wasn’t going to cut it. I wanted more chocolate than a cookie of that nature could give me. At first, I thought about baking chocolate chip cookies and then dipping them in melted chocolate. But, then I walked past a mirror and thought I’d better not. Still, though, the craving would not go away.
A double chocolate cookie was in order! I knew that I had a fantastic oatmeal cookie recipe, and that the oatmeal would make it healthier than dipping the cookie in chocolate. And, I knew I had some good quality cocoa powder on hand. That would certainly give me the extra chocolate boost I was looking for! I dug out my old oatmeal cookie recipe and made a few adjustments – the result was this chocolately decadent cookie (with the healthy oatmeal!)
Double Chocolate Oatmeal Cookies are the perfect cookie to have with a tall glass of cold milk. They are perfect for dunking, which kids love to do. Even though I love those rare moments when I allow myself to have cookies and milk, in most cases, I like to have a cookie with a hot coffee. The hotter the coffee, the better the cookie tastes. Isn’t that weird?
Speaking of weird, I’m a strange one with milk too. Let me explain. If I’m to enjoy a glass of milk – like, I mean truly enjoy it – that glass of milk needs to be really, really cold. Not just ‘fresh from the fridge’ cold, but a tall glass completely filled with ice first, and then the milk poured over top of the ice; that kinda cold! And then I like to drink the milk before it get’s watered down from the melting ice. Oh, and I can’t use crushed ice either, because I don’t like the idea of having bits of ice accidentally being swallowed with my extra cold milk. It’s the only way to drink milk, in my opinion!
Oh, and especially if you decide to eat these cookies a few minutes after they’ve been removed from the oven – you know, when they’re all warm and gooey. That most certainly requires a glass of cold milk.
When these cookies are completely cooled, they will still remain quite moist and chewy. They do not flatten out too much at all in during the baking process, and that helps to keep the moisture locked into the cookie. I belong to the group of cookie lovers who think all cookies should be chewy and moist. I have had my fair share of crispy cookies, and those are good too, but there’s nothing like a warm, gooey, chewy Double Chocolate Oatmeal Cookie.
I’m an oatmeal cookie fan. I think cookies are just better when they have oatmeal in them. In fact, a while back, I was thinking about writing a cookbook dedicated to the humble oatmeal cookie. All sizes, all shapes, all varieties, and all add-ins! Can you imagine being the taste tester for that particular endeavour? I’d so be up for the challenge. As long as there is very, very cold iced milk, of course!
If you’re interested in some of my other oatmeal-based cookies, I encourage you to take a look at my White Chocolate Oatmeal Cookies with Candy Coated Sunflower Seeds, or my Oatmeal Raisin Cookies, these Blueberry Almond Oatmeal Cookies, or these Oatmeal Coconut Chocolate Cookies! All of them are delicious and each one uniquely different. All you have to do, Dear Reader, is determine which one will satisfy your craving the most!
Double Chocolate Oatmeal Cookies
- 3/4 cup butter, room temperature
- 1/2 cup white sugar
- 1 1/2 cups brown sugar, lightly packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose unbleached flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups rolled oats
- 1 1/2 cups chocolate chips
Preheat oven to 375 degrees.
In a large bowl, using a handheld mixer, cream the butter and both sugars together.
Add the eggs and vanilla; mix until completely combined.
Add the flour, cocoa powder, baking powder, baking soda, and salt, and beat until combined.
Remove the mixer, and using a wooden spoon, mix in the oats and one cup of the chocolate chips.
Using a small ice-cream scoop, (about 1 1/2 tablespoons) position the mounds of cookie dough onto a Silpat or parchment-lined baking sheet.
Gently press a few chocolate chips into the top of the mounds of dough and bake for 10 minutes.
Allow to cookies to sit for two minutes before transferring to a wire cooling rack to cool completely.
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