Double Chocolate Oatmeal Cookies
Chewy chocolate oatmeal cookies with melted chocolate folded into the dough plus chocolate chips in every bite. Brown sugar and oats create thick, bakery-style cookies with crisp edges and soft centers.
YIELD
32 cookiesPREP
20 minCOOK
14 minREADY
40 minThese are the cookies that caused my neighbor to knock on my door asking what smelled so good, and then leave with half the batch.
They’re double-chocolate in the best way: melted semi-sweet chocolate gets beaten right into the dough for deep cocoa flavor, while a full cup of chocolate chips adds pockets of melty richness.
The oats give them that satisfying chew and make them thick enough to stay soft in the middle while the edges get those coveted crispy-caramelized bits.
They’re substantial cookies that actually fill you up, not those sad thin wafers that crumble into dust.
Baking Tips
- Cool the melted chocolate completely before mixing it in, or it’ll melt your margarine and make flat cookies
- Use rolled oats (old-fashioned), not quick oats, for the right chewy texture
- Don’t overbake: pull them when they look barely set in the center at 12-13 minutes; they’ll firm up as they cool
- Let them rest on the cookie sheet for 2 full minutes before moving to a rack, or they’ll fall apart
- Store in an airtight container with a slice of bread to keep them soft for days
Ingredients
Directions
Heat oven to 350℉ (180℃).
In small saucepan, melt half the chocolate pieces (1 cup) over low heat; cool.
Beat margarine and sugar until creamy.
Blend in melted chocolate, egg and vanilla.
Gradually add combined dry ingredients except oats; mix well.
Stir in oats and remaining 1 cup chocolate pieces.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 12 to 14 minutes or until set.
Cool 2 minutes on cookie sheet; remove to wire rack.
Store tightly covered.
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