Double Chocolate Oatmeal Cookies
Oatmeal cookies get spruced up with dark cocoa powder and chocolate chips for chocolate lovers everywhere. These double chocolate oatmeal cookies are chewy, delicious, and naturally gluten free!
Equipment
- Stand Mixer with the Paddle Attachment
- Spatula
- Measuring spoons
- Measuring cups
Ingredients
- ½ cup unsalted butter, room temperature
- ⅔ cup brown sugar
- ⅓ cup sugar
- 1 large egg
- 2 ⅓ cup quick cooking oats
- ¼ cup dark cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan (or two) with a silicone baking mat or parchment paper. Set aside.
- In the bowl of a stand mixer cream the butter and both sugars on medium speed until light and fluffy about 4 minutes.
- Add the egg and beat until incorporated. Stop the mixer to scrape down the sides of the bowl with a spatula to make sure everything is mixed together well.
- Add the dry ingredients to the mixer and beat until a cookie dough forms and all the ingredients are evenly dispersed throughout the batter.
- Finally add the chocolate chips and turn the mixer on for another 15 to 30 seconds just until the chips disperse throughout the batter.
- Scoop 1.5 tablespoon sized balls onto the sheet pan 2 inches apart and bake for 10 minutes. Let the cookies cool before transferring to a serving plate.
Nutrition
Calories: 134kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 53mgPotassium: 85mgFiber: 1gSugar: 11gVitamin A: 131IUCalcium: 16mgIron: 1mg
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