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Double Chocolate Oatmeal Cookies

June 20, 2011 | Desserts, Popular

Why is it that despite years of education, self help books and generally knowing better, eating something delicious still seems to lift our spirits and improve our outlook? I’ve been feeling sorry for myself lately after getting bad news about my arthritis, so what better “treatment” could there be than a chocolate cookie, or a chocolate chip cookie, or an oatmeal cookie, or even a Snickerdoodle? Well, actually this chocolate-chocolate-chip-oatmeal-cookie-with-cinnamon. It’s 5:47 pm as I write this post and I’m having to really focus not to run into the kitchen to try another one!I adapted this recipe from my Better Oatmeal Cookie recipe – except I was out of Splenda so just used sugar. Plus I’m trying to get rid of artificial sweeteners in my life anyway. Something else that happens to be not going so well for me. I guess like a doctor said to me about my arthritis – it could be something worse. And he’s right – it could always be something worse, something a lot worse. So I’m trying really hard not to feel sorry for myself.The addition of cocoa powder to the batter added the over-the-top satisfaction I was looking for, and I was tempted to just keep shoveling this batter straight out of the bowl and into my mouth.But alas, I got out my ice cream scoop – the only way to make uniform cookies if you’re asking me – and loaded up the baking sheets (lined with silicone mats, of course).I always refrigerate my cookie dough before baking off the cookies so that the butter doesn’t melt too quickly and the cookies spread out too flat. This batch has even better texture than without the cocoa, but I’m guessing (and I say guessing because I truly am not educated in the pastry arts) that might also have something to do with using real sugar rather than Splenda.Okay, I’ve held out for the 33-1/2 minutes it’s taken me to write up this post, so I need to go now. There are some cookies calling me from the other room!

Double Chocolate Oatmeal Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 42
  • 2 cups oats, rolled (raw)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon cinnamon
  • ¼ cup dark cocoa powder
  • 2 cups light butter
  • ¾ cup sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 cup whole wheat flour
  • 3 cups oats, rolled (raw)
  • 1 cup chocolate chips
  1. Combine 2 cups oats with baking soda, baking powder, salt, cinnamon and cocoa powder in a food processor and process until finely ground. Combine butter, sugar and brown sugar in a mixer and mix on high until fluffy. Add eggs one at a time mixing to incorporate, then slowly add ground oat mixture and whole wheat flour. Add remaining 3 cups oats and chocolate chips, mixing just to combine. Cover batter and refrigerate until chilled, at least 1 hour but preferably overnight.
  2. Preheat oven to 375 degrees F. Spoon heaping teaspoons of batter onto baking sheets lined with a silicone liner or parchment paper. Bake for 13 minutes. Let cool before handling. Cookies are best stored in the freezer.



3 Responses | TrackBack URL | Comments Feed

  1. Here we go, we are going to try your recipe! I’ll leave another post after we are done. Thanks. Mom and daughter baking party here we come!


  2. My kids are raveing about these cookies they love them! We rolled them in powdered sugar to make them nottier, they also look amazing! Thanks for making a Friday night that much better!


    • Loved hearing from a mother-daughter baking team – I teach kids’ cooking classes and love to see moms getting their kids in the kitchen!


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