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Dark Chocolate Oatmeal Cookies: A Rich, Chewy Treat

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Ingredients

Scale
  • 1 3/4 cups all-purpose flour (updated from 1 1/2 cups)
  • 1 1/4 cups rolled oats
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 3/4 cups semisweet chocolate chips (reserve 1/4 cup for topping)
  • Additional chocolate chips and rolled oats (for sprinkling on top)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures your cookies bake evenly and don't stick to the pan.
  2. In a medium bowl, whisk together the flour, rolled oats, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can toughen the cookies. Fold in 1 1/2 cups of the chocolate chips by hand, reserving the remaining 1/2 cup for topping.
  5. Use a cookie scoop or two tablespoons to drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each mound with your hand, then press a few of the reserved chocolate chips and a sprinkle of rolled oats onto the top of each cookie.
  6. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to set as they cool, so avoid overbaking them.
  7. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up while maintaining their chewy texture.

Nutrition

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