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!
Oatmeal- You'll want to use old fashioned oats here if you are making your own flour. There are also great varieties of Oat Flour available to purchase. Either option would work great.
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.
Let's Make These Cookies!
Time needed: 10 minutes.
- Make the oat powder
If you don't have oat flour on hand, here's the simplest way to make the flour. Measure out 2 ½ cups of old fashioned oatmeal and blend it in the food processor until you have a fine powder. Re-measure to make sure you have 2 ½ cups of oat flour and place the flour in a bowl.
- Mix the dry ingredients
Into the bowl with the oat flour, add the baking soda, all purpose flour, salt, and baking powder. Mix the to combine and set it aside.
- Mix the wet ingredients
In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugars. Make sure the butter is at room temperature as it will be easiest to mix together. Beat that on medium for 2 minutes. Add the eggs, one at a time, mixing well between each addition. Add the vanilla and continue to mix the batter on low.
- Combine everything together
With the mixer on low, add the dry ingredients to the wet ingredients and continue mixing until just combined. Turn the mixer off once everything has come together.
- Add the chocolates
Roughly chop the Hershey Bars and add them to the mixing bowl. Add the chocolate chips and nuts (if you are using them). Mix once more to make sure everything is combined.
- Place them on the cookie sheet
On a cookie sheet lined with parchment paper or a silicone mat , scoop the cookie dough out and place them on the cookie sheet. Try to leave at least an inch between each cookie as they do tend to spread a lot.
- Bake 'em up!
Bake at 375 degrees for 10-12 minutes. When they are baked, allow them to cool on the baking sheet for a minute or two to firm up. Then allow them to cool completely on a wire rack. Enjoy!
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
Did you give these Double Chocolate Oat Cookies a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and let me know!
- 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
Equipment
Ingredients
- 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
Instructions
- 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.
Melissa
I like oatmeal in my oatmeal cookies, not just oatmeal flour. Can this recipe be made without making the old fashion oatmeal into flour? Would there be any changes to other ingredients? Thanks
lynnswayoflife
Definitely! It would be more of the classic oatmeal cookie chew but it sounds like that is what you are looking for. You would not need to change any other ingredients.