Double chocolate oatmeal cookies

For me, a surefire way to make an already good recipe involving chocolate even better is to add more chocolate!  So here we are with some chocolate chocolate-chip oatmeal cookies.  

When in doubt, I make cookies.  It's baking therapy - the simple act of whipping up a batch of chocolate-chip cookies always soothes me and makes me feel useful.  Then you realize you also have the bonus of fresh homemade cookies to share with your family and to tuck away into your cookie jar for times when someone needs a treat!

Chocolate-chip cookies and oatmeal chocolate-chip cookies are ones I make often because it's something no one ever gets tired of.  In fact, they're things we eat and often feel caught off-guard by in how good they are...they make us remember how nice and satisfying a simple cookie can be.  So I embrace all my cookie-making and eating moments.  This time, I jumped on the chance to try a batch of double chocolate oatmeal cookies. 

They're dark, soft, chewy, sweet and chocolaty...it's hard not to love them so basically, I heartily recommend making a batch, soon!


These cookies aren't all that different from your basic oatmeal chocolate chip cookies but it's fun to put a little twist on things, and all the better when I get to add extra chocolate/cocoa into a recipe.

A full spoonfuls of natural cocoa powder transforms our usual oatmeal chip cookies into double chocolate ones.  It adds a little something, an extra depth, that I really like.  As Mel suggests in her recipe post, I used a mix of old-fashioned oats and quick-cooking oats; I may have leaned a bit more on the oat-fashioned kind but I like the sound of a little mix of textures from the two combined.  I substituted half the all-purpose flour with white whole wheat, and for convenience, I tossed in ready chopped chocolate chunks.

I had these cookies baked and ready in no time.  Sometimes, you want cookies and you want them fast!  

My family and I really enjoyed these chewy double-chocolate oatmeal cookies.  I made half the recipe (I usually start with a stick of butter when I make cookies like this) and got 17 smallish cookies.  As of publication, all said cookies have been consumed and thoroughly enjoyed!

Recipe:

Double Chocolate Oatmeal Cookies
Adapted from Mel's Kitchen Cafe

- Makes approximately 16-18 cookies - 

1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup (3.5 ounces) packed light brown sugar
1/4 cup (1.75 ounces) granulated sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup plus 2 tablespoons (3.13 ounces) all-purpose flour (I substituted half with white whole wheat flour)
1/4 cup (1 ounce) natural unsweetened cocoa powder 
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1.75 ounces) old-fashioned oats
1/2 cup (1.75 ounces) quick oats
1 cup (6 ounces) semisweet chocolate chips or chunks

Preheat oven to 350 degrees, with racks positioned in the upper and lower thirds. Line 2 baking sheets with parchment paper or silicon baking mats.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar together until light and fluffy, 1-2 minutes.  Add vanilla and egg, beat together until creamy and light in color, 2-3 minutes, scraping the bowl as needed.

In a separate bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, and oats.

Add dry ingredients into the batter, mixing on low-speed until just incorporated.  Mix in chocolate chips until just combined.

Drop about 1 1/2 tablespoons cookie dough mounds onto the prepared baking sheet, spaced about 2 inches apart.  Bake until edges are just set and the middles are still soft, about 10-11 minutes, rotating the baking sheets midway.  Let cool on a wire rack until cookies set, then remove cookies directly onto the rack.