Double Chocolate Chip Oatmeal Cookies

This post may contain affiliate links. Read my full disclosure policy here.

I love the simplicity of an Oatmeal Cookie. But sometimes you need a super chocolaty one to take the edge off a rough day.

At least, that's the excuse as to why cocoa powder AND chocolate chips ended up in this particular recipe!

In all seriousness though—the next time you have a cookie craving {which is probably right now}, grab the ingredients from your pantry and immerse yourself into a baking frenzy. This recipe makes plenty to share, so you don't have to worry about eating them all yourself.

Although, you totally could.

How to Make Double Chocolate Oatmeal Cookies

Step 1: In small bowl combine flour, cocoa, baking soda and salt; set aside.

Step 2: In large mixer bowl, beat butter, sugars, and vanilla extract until creamy.

Step 3: Add eggs, one at a time, beating well after each addition.

Step 4: Gradually beat in flour mixture.

Step 5: Stir in chocolate chips and oats.

Step 6: Drop by slightly rounded measuring tablespoonfuls onto un-greased cookie sheets. Bake 9-10 minutes until edges are firm.

Step 7: Let stand on cookie sheets 2 minutes. Remove from sheets, and cool on wire racks. {If you can wait that long to eat one!}

Double Chocolate Chip Oatmeal Cookies

---

• Prep Time: 10 minutes
• Cook Time: 9 minutes
• Total Time: 1 hour
• Yield: 3 Dozen Cookies

Print Recipe

Pin Recipe

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 package (2 cups) Semi-Sweet Morsels
• 2 cups quick or old-fashioned oats, uncooked

---

Instructions

1. Preheat oven to 350 degrees F. In small bowl combine flour, cocoa, baking soda and salt; set aside.
2. In large mixer bowl, beat butter, sugars, and vanilla extract until creamy. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and oats.
3. Drop by slightly rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes until edges are firm. Let stand on cookie sheets 2 minutes. Remove from sheets; cool on wire racks.

Like all my other cookie recipes, {you have to try these M&M ones next!} these are incredibly easy to throw together, and store perfectly in the freezer. You can wait until they thaw out to snack on, but I prefer to nibble at them frozen.

Either way, they pack twice the indulgence and fulfill every chocolate craving you've ever had!

Did you try this recipe?

Share how you liked it in the comments below, and if you took a photo, tag @kalynbrookeco on Instagram so I can see!

Disclosure: Some of the links in the post above are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. Read my full disclosure policy here.