Double Chocolate Chip Oatmeal Cookies

I am so afraid of losing this recipe that I am posting it here as a recipe and of course properly linking it back to the website. This recipe was so good, it comes across as a mix of crinkles and cookie. And apparently, Matt doesn’t know what a crinkle is. I need to get my hands on some powdered sugar and make him some 🙂

Double Chocolate Chip Oatmeal Cookies

Author: Amanda @ Running with Spoons
Yields: 24 cookies
    • 1½ cups old-fashioned rolled oats
    • 3/4 cup all purpose flour
    • 1/4 cup unsweetened cocoa powder
    • ½ tsp. baking soda
    • ¼ tsp. salt
    • ½ cup (1 stick) unsalted butter, softened
    • 1/2 cup brown sugar
    • ¼ cup granulated sugar
    • 1 large egg
    • 1 large egg yolk
    • ½ tsp. vanilla extract
    • 1 cup chocolate chips or chunks
  1. Preheat oven to 350F and line a large baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, whisk together oats, flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl using a hand-held or stand mixer, cream together butter and sugars until pale and smooth. Beat in the egg, egg yolk, and vanilla, mixing until light and fluffy — about 4 minutes.
  4. Slowly add oat mixture to wet ingredients, mixing until just combined. Do not over mix. Fold in chocolate chips.
  5. Drop dough by rounded tablespoon onto your prepared baking sheet. Bake for 10 -12 minutes, until edges begin to set.
  6. After removing from oven, allow cookies to cool on baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 1 week.

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