Chocolate Oatmeal Cookies
Chocolate Oatmeal Cookies have a soft interior and are rich in chocolate flavour. They come together in one bowl with minimal ingredients and no electric mixer required.
Ingredients
- 1 cup unsalted butter melted and cooled
- 3/4 cups dark brown sugar
- 1/3 cup white sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1/4 tsp almond extract optional
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup unsweetened cocoa powder sifted
- 1 3/4 cups rolled oats
- 1/4 tsp salt
- 1 3/4 cups all-purpose flour
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/180℃. Line two baking trays with parchment paper and set aside. Melt the butter and allow it to cool as you prep the rest of your ingredients.
- In a large bowl, add all of the dry ingredients; flour, cocoa, oats, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.1 tsp baking soda, 1/2 tsp baking powder, 1/3 cup unsweetened cocoa powder, 1 3/4 cups rolled oats, 1 3/4 cups all-purpose flour, 1/4 tsp salt
- In another large bowl, add the butter, white sugar, and brown sugar. Whisk for 2-3 minutes until well combined and smooth.1 cup unsalted butter, 3/4 cups dark brown sugar, 1/3 cup white sugar
- Add in the eggs, vanilla, and almond extract (optional). Continue to whisk for another minute or two until smooth.2 large eggs, 1 tbsp vanilla, 1/4 tsp almond extract
- Add in the dry ingredients. With a spatula, gently fold to create a soft cookie dough. Do not over-mix!
- Add in the chocolate chips and mix just until combined. Do not over-mix!3/4 cups semi-sweet chocolate chips
- Scoop the cookies 6 at a time per tray. I used a 2 tbsp cookie scooper for reference. Add extra chocolate chips on top (optional).
- Bake the cookies for 15-18 minutes. The cookies are ready when the edges look dry, and the middles are soft and look underbaked. They will continue to bake from the heat of the pan once removed from the oven.
- Allow to cool, transfer to a baking rack, and enjoy!