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    Home » Chocolate » Double Chocolate Oatmeal Cookies

    Double Chocolate Oatmeal Cookies

    Jul 11, 2014 · Modified: Nov 22, 2020 · by Sarah Mir

    I made these cookies in a  rush as I was meeting some people at the park and had to get out of the door. When I got around to having them at said park I liked them, but I can't say I loved them you know. Then I came home and had half the  dough left so I baked more cookies and when I bit into them... oh my. These were good.

    Double Chocolate Oatmeal Cookies

    It's like a fridge is a magic machine - amazing things just happen sometimes when you let things be in there. Especially cookie doughs with butter and caramelly brown sugar. The flavors develop more, the cookies become more moist and presto we go from good to great.

    IMG_6351Moral of the story: rest the dough for a few hours 🙂

    These are thin, a little chewy, dark, deep and not too sweet. The oatmeal adds some texture to the cookie and the chips are purely optional - feel free to leave them out.

    Double Chocolate Oatmeal Cookies
    slightly modified from Allrecipes.com
    Makes 3 dozen

    ½ cup (1 stick) butter (room temperature)
    ½ cup brown sugar
    ½ cup white sugar
    1 egg
    1 tsp vanilla extract
    1 ¼ cup rolled oats
    1 cup all purpose flour
    3 tbsp cocoa
    1 tsp baking powder
    ½ tsp baking soda
    ½ tsp salt
    ½ cup semisweet chocolate chips

    IMG_6204

    Mix the oats, flour, cocoa, baking powder, baking soda and salt together and set aside.

    IMG_6207

    Beat your butter till light and fluffy - 2 to 3 minutes. Add your sugar and beat well until it looks almost frosting like. Beat in the egg and vanilla. With the mixer on the lowest speed (or by  hand) mix in the dry ingredients and the chocolate chips. Stop as soon as they are incorporated - avoid over mixing.

    IMG_6212

    Rest the dough in the fridge for a few hours. Pull it  out when you are ready to bake and then preheat your oven to 350 F. Grease your cookie sheets or use a parchment  paper or silpat.

    IMG_6216

    Drop the dough by a heaped spoonful on to your cookie sheet, leaving 2 inches between the cookies. Bake till the edges are crisp looking and the middle is set, 8 to 10 minutes. Let cool on the sheet for a few minutes then gently move to a wire rack to cool completely.

    IMG_6396

     

    IMG_6324

    IMG_6270

    Absolutely incredible when warm, but oh so good dunked in some cold milk.

    Double Chocolate Oatmeal Cookies

     

     

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    Reader Interactions

    Comments

    1. Anna says

      July 11, 2014 at 5:44 pm

      Double chocolate? Nom nom nom

      Reply
      • sarahjmir says

        July 12, 2014 at 4:22 pm

        🙂

        Reply
    2. arfamasihuddin says

      July 12, 2014 at 6:25 am

      Gonna try this soon 🙂

      Reply
      • sarahjmir says

        July 12, 2014 at 4:22 pm

        Keep me posted 🙂 Am debating remaking these for ice cream sandwiches... yummmm

        Reply
        • arfamasihuddin says

          July 14, 2014 at 1:36 am

          Sounds yummm!

          Reply
    3. aishasoasis says

      July 12, 2014 at 12:00 pm

      What a great lesson! Looks so delish! ♥♥♥;^)

      Reply
      • sarahjmir says

        July 12, 2014 at 4:21 pm

        Thank you - always happy to hear from you!

        Reply
    4. salmadinani says

      July 12, 2014 at 11:11 pm

      So yummy! As usual, pinned to try later 🙂

      Reply
      • sarahjmir says

        July 13, 2014 at 8:30 am

        Thanks 🙂

        Reply
    5. milkandbun says

      July 14, 2014 at 11:02 am

      Super-chocolate and super tasty cookies! 🙂

      Reply
      • sarahjmir says

        July 14, 2014 at 2:50 pm

        Thank you!

        Reply
    6. Teresa Blackburn says

      July 14, 2014 at 1:10 pm

      Such a fine and dandy chocolate cookie...it must be healthy as it has oatmeal! Right? Lovely photos.

      Reply
      • sarahjmir says

        July 14, 2014 at 2:50 pm

        Right! Thanks Teresa 🙂

        Reply
    7. Sadaf F K. says

      July 15, 2014 at 7:38 am

      I've never success in baking Butter cookies ever. Yours are looking perfect blast. Give me some tips, Sarah.

      Reply
      • sarahjmir says

        July 15, 2014 at 10:52 am

        Apparently refrigerating them is the way to go! I do have a cut out cookie recipe too that is awesome, will post it soon!

        Reply
    8. Faaiza.O says

      July 15, 2014 at 7:50 pm

      Looks so good!

      Reply
      • sarahjmir says

        July 15, 2014 at 8:31 pm

        Thank you!

        Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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