Name: Double Chocolate Chip Oatmeal Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 48
Cuisine: US
Ingredients: 1.75 cups all-purpose flour; 2.5 cups quick-cooking rolled oats, ground in food processor; 0.5 teaspoon baking soda; 2 sticks (1 cup) unsalted butter, softened; 1 cup granulated sugar; 0.5 cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 1 cup white chocolate chips; Parchment paper (for lining)

Elevate your cookie game with these decadent Double Chocolate Chip Oatmeal Cookies! A delightful blend of chewy oats, rich chocolate, and a hint of vanilla, these cookies are perfect for satisfying your sweet cravings or sharing with loved ones.

Follow The Directions

01

Step

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. (5 minutes)

02

Step

In a medium bowl, whisk together flour, ground oats, and baking soda. Set aside. (5 minutes)

03

Step

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. (5 minutes)

04

Step

Beat in the egg and vanilla extract until well combined. (2 minutes)

05

Step

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

06

Step

Stir in the semi-sweet chocolate chips and white chocolate chips until evenly distributed throughout the dough. (3 minutes)

07

Step

Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie. (10 minutes)

08

Step

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. (12 minutes)

09

Step

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (5 minutes)

For a chewier cookie, chill the dough for 30 minutes before baking.
Feel free to experiment with different types of chocolate chips or add-ins like chopped nuts or dried fruit.
Store the baked cookies in an airtight container at room temperature for up to 3 days.
Grinding the oats ensures a more even texture in the final cookie.