Chewy and chocolatey, these Double Chocolate Oat Cookies are a great recipe to keep on hand when you want something a little different than the traditional chocolate chip cookie.
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What Are The Ingredients?
Funny story about these cookies! I was going through my grandmother's cookbook and I came across a recipe called "$250 cookie recipe". I asked what that was about and I found out that back in the 70s, one of my grandmother's friends went to a restaurant. She liked the cookies she ordered so much that she asked for the recipe. The recipe was brought to her with a bill for $250! So she took the recipe and gave it to every person she knew! Here I am continuing to share the recipe!
Hershey Bars- During the summer we have Hershey Bars on hand all the time to make Smores. These bars are the second type of chocolate in these cookies, making the double chocolate. Chop them as thick or as fine as you would like. Since they aren't as hardy as chocolate chips, I think the thicker you chop them the better the cookies will be.
Everything else in these double chocolate oat cookies are the standard ingredients for making chocolate chip cookies. An optional ingredient in walnuts. If you enjoy walnuts and the crunchy texture in your cookies, feel free to add 1 ½ cups of chopped walnuts.
Questions About Double Chocolate Oat Cookies
Yes! This dough freezes perfectly. To make them ahead of time, make the dough until you are ready to bake them. You can place the dough in plastic wrap and roll it into a log and freeze it that way. Then when you are ready to use it, simply cut off pieces and place them on a cookie sheet. Or, you could scoop out the dough, freeze them on a cookie sheet, and then once they are frozen, take them off the cookie sheet and place them in a Ziploc bag in the freezer. They will keep for 3-4 months. If you bake these cookies, keep them in an airtight container for 3-4 days on the counter.
Brown sugar makes the cookies more chewy, so if you prefer that texture, feel free to add all brown sugar and eliminate the granulated sugar all together.
These would make a delicious cookie cake. To do that, take a large cast iron skillet or a large cake pan and pat the cookie dough into the pan. Bake for 35-40 minutes until the center is completely cooked. Cut it into slices as you would a normal cake. You could also make these giant cookies. Instead of using a small ice cream scoop, simply scoop out larger balls of dough and bake them until they are done.
Other Recipes to Try
- Salsa Verde Chicken Bake
- Homemade Cornbread with Kefir
- Chunky Applesauce
- Oreo Cheesecake Bars
- Death By Chocolate Zucchini Bread
- Whole Wheat Pasta Primavera
- Easy Pepperoni Pizza Meatballs
- Light and Crisp Sourdough Waffles
Double Chocolate Oat Cookies
- 2 Cups All Purpose Flour
- 2 ½ Cups Oat Flour See Note Below
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Cup Unsalted Butter Room Temperature
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 2 Eggs Room Temperature
- 1 teaspoon Vanilla
- 12 Ounces Chocolate Chips
- 4 Hershey Bars 1.55 ounces each
- 1 ½ cups Chopped Walnuts Optional
- Preheat the oven to 375°. Line a baking sheet with parchment paper or a silicone mat. Set that aside.
- Mix together the oat flour, all purpose flour, baking powder, baking soda, and salt. Set that aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together for 1-2 minutes on medium speed. The mixture should be completely combined.
- Add one egg at a time, mixing well between each addition. When both the eggs are added, add in the vanilla extract and mix to combine.
- With the mixer on low, add the dry ingredients to the wet ingredients. Mix until just combined, scraping down the bowl as necessary to make sure all the dry ingredients are completely combined.
- Chop the Hershey bars into rough pieces and add them to the bowl. Add the chocolate chips and walnuts (if using). Mix until everything is just combined.
- With an ice cream scoop, scoop the cookie dough onto the baking sheet, leaving about an inch between each cookie.
- Bake for 10-12 minutes and then cool them on a wire rack until completely cooled. Continue baking them until all the batter is done. Yields 4 Dozen cookies.