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Double Chocolate Oatmeal Cookies

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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 cookies

PREP

20 min

COOK

14 min

READY

40 min

These 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

12 346.8
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet pieces, divided, null, null
1 237
CUP ML MARGARINE
softened
¾ 177
CUP ML BROWN SUGAR
firmly packed *
1 1
LARGE EACH EGG
1 5
TEASPOON ML VANILLA EXTRACT
1 ¼ 296
2 10
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
optional
2 473
CUPS ML ROLLED OAT
uncooked

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 1172 55% from fat
 % Daily Value *
Total Fat 71g 110%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 820mg 34%
Total Carbohydrate 41g 41%
Dietary Fiber 13g 52%
Sugars g
Protein 43g
Vitamin A 42% Vitamin C 0%
Calcium 13% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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