Chocolate Oatmeal Cookies
These chocolate oatmeal cookies are a delightful blend of chewy oats and rich cocoa, sure to satisfy your sweet cravings. Enjoy the melty chocolate chips and customizable options for every occasion!
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups quick-cooking oats
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare ungreased baking sheets.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Blend in one egg thoroughly, then add the second egg along with the vanilla extract, mixing until fully incorporated.
- Slowly add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain—do not overmix.
- Fold in the quick-cooking oats and chocolate chips until evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop dough balls onto the baking sheets, spacing them about 2 inches apart.
- Bake each batch for 11-12 minutes, or until the cookies are set and the edges begin to firm up. The centers may look slightly soft, which is perfect.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Store these cookies in an airtight container at room temperature for up to a week or freeze for longer storage (up to 3 months).