When oatmeal is present in a cookie or other sweet treat, do not mistake its presence as a means to force health onto unsuspecting confection ingesting participants who simply want to satisfy a sweet tooth.
While, yes it might stand as a comforting mental trick to quell feelings of guilt that might accompany the consumption of butter, sugar, and flour in baked disc form; I prefer to approach eating any cookie with the understanding that this is meant to be delicious and satisfying on a purely superficial level, nutrition and calories be darned.
To make a long convoluted story short, this double chocolate chunk oatmeal cookie is chocolatey through and through and only contains oatmeal because it adds a delightful textural experience that makes this cookie extra scrumptious.
Double Chocolate Chunk Oatmeal Cookies
aka Cocoatmeal Cookies
1 Cup All Purpose Flour
1 Tbs. Unsweetened Cocoa Powder (I used Hershey’s Specialty Dark)
1 Tsp. Fine Sea Salt
1 Tsp. Baking Powder
3 ½ Cups Whole Rolled Oats
2 Sticks Unsalted Butter, Room Temperature
1 ½ Cups Dark Brown Sugar
1 Tsp. Vanilla
2 Eggs, Room Temperature
1 Package Chocolate Chunks, 11.5 oz.
- Preheat the oven to 350°F and prepare baking sheets with a little baker-friendly cooking spray or butter
- Sift together the AP flour, cocoa powder, salt, and baking powder then set aside
- Using a stand mixer or electric handheld mixer, cream together the butter and sugar
- Add the eggs one at a time followed by the vanilla
- Gently incorporate the dry ingredients
- Using a rubber spatula, fold in the oats then fold in the chocolate chunks
- Use a medium scoop to distribute the cookie dough onto the baking sheets, leaving a couple of inches in between each cookie
- Bake for 8 – 10 minutes, switching the pans around in the oven halfway through if they are on different racks (every oven is a little different, so just keep an eye on these babes to prevent over cooking)
- Upon removal, allow to cool on the baking sheets before transferring to a write cooling rack and/or into your mouth