Jun 5, 2016

Double Chocolate Oatmeal Chocolate Chip Cookies

If you like chocolate cookies, you'll like these. Another great recipe from Mel's Kitchen Cafe.

1 cup (2 sticks, 8 ounces) butter, softened to room temperature
1 cup (7 ounces) packed light brown sugar
1/2 cup (3.5 ounces) granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups (6.25 ounces) all-­purpose flour
1/2 cup (2 ounces) natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (3.5 ounces) old­ fashioned oats
1 cup (3.5 ounces) quick oats
2 cups (12 ounces) semisweet chocolate chips

Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11 x 17 ­inches or so) with
parchment paper. In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and
fluffy, 1 to ­2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2­ to 3
minutes. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking
soda, salt, and both kinds of oats. Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined. Drop the batter by heaping tablespoon-­sized scoops about 2 inches apart. Bake for 10 to ­11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Note: When I baked the first batch of these cookies, they weren't as flat as I liked, so after dropping the dough on the cookie sheet, I flattened each ball using the bottom of a glass cup. The shape was much nicer that way.