These chocolate oatmeal chocolate chip cookies are chewy, easy to make, and is a no chill recipe! Chocolate oatmeal cookie base full of chocolate chips!
WHY YOU’LL LOVE THEM
Perfect texture. They have a chewy centre with slightly crispy edges.
No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.
Double chocolate. With a chocolate oatmeal cookie base and chocolate chips, this cookie is definitely for chocolate lovers!
Step by Step Instructions
Start by preheating your oven to 350 F and lining your baking sheets with parchment paper.
In a large bowl beat butter and sugars together until light and fluffy, this usually takes a few minutes. Add in the egg and vanilla extract and continue to mix.
In a separate bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Add the dry ingredients into the wet and mix together.
Mix in the rolled oats and chocolate chips.
Spoon dough in 1 & 1/2 tbsp balls (I like to use a medium sized cookie scoop) and place them on a lined baking sheet 2 inches apart. Top with extra chocolate chips.
Bake cookies for 9-10 minutes or until edges are golden brown. The middle of the cookies will still seem soft when removed from the oven. Allow cookies to cool on the pan, the residual heat will finish cooking the cookies.
Frequently Asked Questions
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
STORING THE COOKIES
Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.
CAN I USE QUICK OATS?
No, you want to be sure to use rolled oats, also called old fashioned oats. These give the best texture.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
If you make these chocolate oatmeal chocolate chip cookies please leave a star rating and comment below!
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Chocolate Oatmeal Chocolate Chip Cookies
Equipment
- baking sheets
- large bowl
- medium sized bowl
Ingredients
- 1/2 C salted butter at room temperature
- 1/2 C white sugar
- 1/2 C brown sugar
- 1 large egg
- 1 & 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 C all purpose flour
- 1/4 C unsweetened cocoa powder
- 1 & 1/2 C rolled oats
- 3/4 C semi sweet chocolate chips plus extra for topping the cookies
Instructions
- Start by preheating your oven to 350 F and lining your baking sheets with parchment paper.
- In a large bowl beat butter and sugars together until light and fluffy, this usually takes a few minutes.1/2 C salted butter, 1/2 C white sugar, 1/2 C brown sugar
- Add in the egg and vanilla extract and continue to mix.1 large egg, 1 & 1/2 tsp vanilla extract
- In a separate bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt.1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 3/4 C all purpose flour, 1/4 C unsweetened cocoa powder
- Add the dry ingredients into the wet and mix together.
- Mix in the rolled oats and chocolate chips1 & 1/2 C rolled oats, 3/4 C semi sweet chocolate chips
- Spoon dough in 1 & 1/2 tbsp balls (I like to use a medium sized cookie scoop) and place them on a lined baking sheet 2 inches apart. Add additional chocolate chips on top of the cookie dough.
- Bake cookies for 9-10 minutes or until edges are golden brown. The middle of the cookies will still seem soft when removed from the oven. Allow cookies to cool on the pan, the residual heat will finish cooking the cookies.
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