Double Chocolate Oatmeal Cookies

Double Chocolate Oatmeal Cookies
Chewy and chocolaty, these are a favorite cookie for both chocolate and oatmeal lovers. Made with cocoa powder and semi-sweet chocolate chips and lots of chewy oatmeal.
Recipe type: Drop Cookie, Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 5 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Chocolate Types

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  • 1 cup unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 1 large egg
  • ¼ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • 1¼ cups all-purpose flour
  • ⅓ cup Dutch processed cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups old-fashioned oats
  • 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg; beat until thoroughly mixed. Stir in milk and vanilla. Add flour, cocoa, baking soda, and salt; stir until mixed. Add oats and chocolate chips; stir to mix.
  2. Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 12 to 15 minutes or until cookies are set. Remove from oven and let cookies cool on baking sheet three minutes. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Tip: An ice cream scoop is ideal for making uniform-sized cookies.