Tuesday, February 7, 2017

Double Chocolate Oatmeal Chocolate Chip Cookies

I made these for Sunday afternoon baking therapy! :-)  They turned out very good.  I used all quick oats since that is what I had in the house.
Double Chocolate Oatmeal Chocolate Chip Cookies
Yield: Makes about 3 dozen cookies


1 cup (2 sticks, 8 ounces) butter, softened to room temperature
1 cup (7 ounces) packed light brown sugar
1/2 cup (3.5 ounces) granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups (6.25 ounces) all-purpose flour
1/2 cup (2 ounces) natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (3.5 ounces) old-fashioned oats *
1 cup (3.5 ounces) quick oats *
2 cups (12 ounces) semisweet chocolate chips


Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper.

In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.

Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.

Drop the batter by heaping tablespoon-sized scoops (I use my #40 medium cookie scoop) about 2 inches apart.

Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Repeat scooping and baking with remaining cookie dough.

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