Dark chocolate oatmeal cookies
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Ingredients
- 1 1/2 cups (210g) all purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g/2 sticks) unsalted butter, room temperature
- 1 cup (200g) sugar
- 1 teaspoon vanilla extract
- 4 tablespoons thin rolled oats
- 1 cup semisweet chocolate chips or chunks
Details
Servings 2
Adapted from melissamckelvey.com
Preparation
Step 1
Preheat oven to 180ºC/350ºF; line two large baking sheets with baking paper.
Whisk first flour, cocoa powder, baking soda and salt together in medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and white chocolate chips and knead gently to blend.
Using moistened palms or a cookie scoop, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 5cm (2-inch) round. Repeat with remaining dough, spacing rounds about 5cm (2 in) apart.
Bake cookies until center is slightly firm and top is cracked, about 14 minutes – mine needed 16. Cool on sheets.
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