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Baking recipe · from the recipe book

Double Chocolate Oatmeal Drop Cookies

Deep cocoa cookies with chewy oats, crisp edges and melty pockets of chocolate chips.

Double Chocolate Oatmeal Drop Cookies

Ingredients

  • ½ cup113 gUnsalted buttersoftened
  • ½ cup packed110 gBrown sugarpacked
  • ¼ cup50 gGranulated sugar
  • 1 large50 gEggsroom temperature
  • 1¼ tsp5 gVanilla extract
  • ¾ cup95 gAll-purpose flour
  • ⅓ cup30 gUnsweetened cocoa powder
  • ¾ tsp3 gBaking soda
  • ¼ tsp2 gSalt
  • 1¼ cups100 gOld-fashioned rolled oats
  • ¾ cup120 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
  2. In a small bowl, whisk the all-purpose flour, unsweetened cocoa powder, baking soda and salt to make the dry mix.
  3. In a large bowl, beat the softened butter, brown sugar and granulated sugar until fluffy, about 2 minutes.
  4. Beat in the egg and vanilla until smooth.
  5. Stir the dry mix into the butter mixture until just combined.
  6. Fold in the oats and the chocolate chips.
  7. Drop the dough in 12 even mounds, about 2 inches apart, and flatten each slightly.
  8. Bake 11 to 13 minutes, until the edges are set and look dry and the centers are still soft.
  9. Cool on the sheet 5 minutes, then move to a rack to cool about 15 minutes more.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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