Imagine biting into a cookie so decadent, so rich, that it instantly transports you to a world of pure chocolate bliss! These Double Chocolate Oat Cookies are not just another dessert - they're a game-changing treat that combines the wholesome goodness of oats with the irresistible allure of chocolate. Whether you're a serious chocoholic or just looking for a delightful sweet escape, these cookies promise to be your new obsession that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1/2 cup chocolate chips
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the rolled oats, all-purpose flour, cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie ball slightly with the back of a spoon or your fingertips.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough after adding dry ingredients, as this can make cookies tough.
- For extra indulgence, use high-quality dark cocoa powder and chocolate chips.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool completely to allow them to set and develop their rich, chewy texture.
- For a fun variation, try adding a sprinkle of sea salt on top before baking for a gourmet touch.
- Store cookies in an airtight container with a slice of bread to keep them soft and fresh.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
