Oatmeal Double Chocolate Chip Cookies
Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1 cup semi-sweet chocolate chips
1/2 cup cocoa powder (unsweetened)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
Cream Butter and Sugars:
In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add Egg and Vanilla:
Beat in the egg and vanilla extract until well combined.
Combine Ingredients:
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
Stir in the oats and chocolate chips until evenly distributed.
Shape Cookies:
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
The cookies will firm up as they cool, so be careful not to overbake.
Cool:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 30 minutes
Kcal: Approximately 120 kcal per cookie | Yield: About 24 cookies
