I love the thought of combining chocolate chip cookies with oatmeal cookies into one sweet treat and that’s what these Double Chocolate Oatmeal Cookies remind me of. The texture of the oatmeal beautifully complements the cocoa and chocolate chips for one sensational cookie!
Filled with rich, deep chocolate flavor, these cookies are irresistible. Watch out, they will disappear before you know it. In fact, you might want to double the recipe just to be sure you have enough. If you need more than that, make two double batches – it is safer than trying to quadruple a recipe!
The original recipe came from my friend Liren of Kitchen Confidante. If you haven’t discovered her blog yet you need to pop over and check it out. She is incredibly talented and has wonderful, well-tested, self-photographed recipes. You will be delighted and be sure to tell her Hi from me!
If you haven’t experienced baking with silicone baking mats (commonly called by one of the brand names, Silpats) you are missing out. They are totally nonstick and perfect for all your baking projects and candy making.
If I’m making caramels or peanut brittle etc. I immediately reach for the Silpats. Nothing sticks to them! They are washable and reusable for many years. The initial price is somewhat high but they are worth the investment if you bake or make candy often!
This recipe contains two different kinds of chocolate for deeper, richer flavor. The first is natural unsweetened cocoa powder. This provides the base of chocolate and the darkness of the cookie. The second form of chocolate is semisweet chocolate chips. They create pockets of chocolate goodness in every bite.
Do NOT use Dutch or dark cocoa for this recipe. Dutch doesn’t play well with baking soda and you will wind up with a soapy tasting cookie! You want ordinary natural unsweetened cocoa powder such as Hershey’s or Guittard brands.
If you haven’t already gotten a few different sizes of cookie scoops, run out and pick them up! They are incredible for panning a batch of cookies, giving you equally sized dough balls that bake into perfect round cookies. Be sure you get the kind with a sweep arm that clears the bowl of the scoop to easily and quickly deposit the dough on your baking sheets!
I hope you give these Double Chocolate Oatmeal Cookies a try. You likely have all the ingredients already in your pantry and fridge. They are so simple to make and you can whip them up in no time. Imagine being able to quickly have hot, fragrant cookies ready when your kids walk in the door or when you have friends stopping by. There is nothing better!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Double Chocolate Oatmeal Cookies:
- Butter, brown sugar, white sugar, eggs, vanilla,
- Applesauce, flour, unsweetened cocoa powder,
- Salt, baking soda, oats, chocolate chips
PRO Tip:
Do NOT use Dutch cocoa or dark cocoa for this recipe. Dutch cocoa (alkalized) doesn’t play well with baking soda and you will wind up with a soapy tasting cookie!! Trust me on this!
How to make Double Chocolate Oatmeal Cookies:
- Whisk together the flour, cocoa, salt, and baking soda; set the bowl aside. Beat the butter until light and creamy, add both sugars, beating until light and smooth. Mix in the eggs and vanilla beating until fully incorporated. Add the applesauce and mix well. The mixture will look curdled, that is OK.
- Add the dry ingredients to the butter/sugar mixture on low speed until just combined. Stir in the oats and chocolate chips.
- Using a cookie scoop, form balls of dough about the size of a walnut and place on a parchment-lined baking sheet 2-inches apart.
- Bake at 350°F (180°C) for 10 to 15 minutes until the cookies are cooked through and slightly firm to the touch on top but not dry. Remove from the oven and let them rest on the sheet pan for about a minute before transferring to a wire rack to cool completely.
PRO Tip:
The times listed in the recipe are for a stand mixer with a powerful motor. If you are using a hand mixer or beating by hand, it will take longer to get to the desired consistency.
PRO Tip:
You can make your own homemade slice and bake cookies! Just form the dough into logs, wrap in parchment, note on the parchment what type of cookies they are and how long to bake at what temperature, then wrap tightly in plastic and freeze for baking later. Then you won’t have to find the recipe and look it up – just slice and bake when you want to eat hot-from-the-oven cookies!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Stand mixer or hand mixer
- Medium cookie scoop
- Parchment paper sheets or silicone baking mats
- Baking sheet pans
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
** Do NOT use Dutch cocoa (or dark cocoa) for this recipe. Dutch doesn’t play well with baking soda and you will wind up with a soapy tasting cookie!! Trust me on this! Use a natural cocoa like Hershey’s or Guittard for the best results.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Double Chocolate Oatmeal Cookies (GF)
I love the thought of combining chocolate chip cookies with oatmeal cookies into one sweet treat and that’s what these Double Chocolate Oatmeal Cookies remind me of. The texture from the oatmeal beautifully complements the cocoa and chocolate chips for one sensational cookie!
Ingredients
- 1-1/2 cups (180g*) gluten-free all-purpose flour blend or all-purpose flour
- 1/2 cup (42g) unsweetened natural cocoa powder**, such as Hershey or Guittard brands
- 1/4 tsp kosher salt
- 1 tsp baking soda
- 1 cup (2 sticks; 227g) butter, at room temperature
- 1 cup (213g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs (100g)
- 2 tsp vanilla bean paste or extract
- 1/2 cup (128g) unsweetened applesauce
- 2-1/2 cups (223g) old-fashioned oats
- 1 cup (170g) semisweet chocolate chips
Instructions
Preheat the oven to 350°F (180°C). Line a baking sheet pan with parchment paper or a silicone baking mat.
In a bowl, whisk together the flour blend*, cocoa powder**, salt, and baking soda until completely blended. Set the bowl aside.
In the bowl of your stand mixer or a large bowl if using a hand mixer, beat the butter on medium speed until lightened and creamy, about 2 minutes. Scrape the bowl. Add both the sugars, beating until lighter in color and fluffy.
Mix in the eggs and vanilla and beat until well incorporated. Scrape the bowl. Add the applesauce and mix well. It will look curdled which is fine. Scrape the bowl and beater thoroughly.
Add the dry ingredients to the butter/sugar mixture and beat on low speed until just combined. Scrape the bowl. Stir in the oats and chocolate chips. The dough will look wet but the cookies bake up beautifully.
Using a medium cookie scoop, form rounded balls of dough about the size of a walnut and place on a parchment paper-lined baking sheet pan 2-inches (5 cm) apart. You can fit 8 on a sheet tray. This makes 3-inch (8 cm) cookies.
Bake for 12 to 15 minutes or until the cookies are baked through, slightly firm to the touch on top and edges are solid. Watch carefully until you know how your oven bakes – it is hard to tell when chocolate cookies are done!
Remove from the oven and let them rest for about 2 minutes on the baking sheet pan to finish baking and cool slightly. Transfer to a wire rack to cool completely.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
** Do Not use Dutch cocoa or “dark” cocoa for this recipe. Dutch cocoa doesn’t play well with baking soda and you will wind up with a soapy tasting cookie!! Use a natural cocoa such as Hershey’s or Guittard for the best results.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
You can make your own homemade slice and bake cookies! Just form the dough into logs, wrap in parchment, note on the parchment what type of cookies they are and how long to bake at what temperature, then wrap tightly in plastic and freeze for baking later. Then you won’t have to find the recipe and look it up – just slice and bake when you want to eat hot-from-the-oven cookies!
The original recipe came from Liren of Kitchen Confidante
Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 53Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 9mgSodium: 43mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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