Some people enjoy warm chocolatey cookies with cold glasses of milk. We prefer ours with a splash of bourbon. 

This recipe adds to the already deliciously chewy texture of oatmeal cookies by including cocoa powder for another layer of flavor. A zip of cinnamon adds still another layer. We couldn’t wait for these to cool. We were rewarded with a scrumptious cookie with a rich melty center, thanks to the chocolate chips. Perfect on a day when a rare fog crept into Ulaanbaatar “on little cat feet” and froze to bare tree branches.

Double Chocolate Oatmeal Cookies

Ingredients

• 1 cup all purpose flour
• 3 tbsp dutch processed cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• generous pinch salt
• 1/2 tsp ground cinnamon
• 1/2 cup butter, unsalted
• 1 cup granulated sugar
• 2 tbsp honey
• 1 large egg
• 1 tsp vanilla extract
• 1 cup rolled oats
• generous 1/2 cup semi sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line baking sheet with parchment paper. Set aside.
3. Whisk together the following dry ingredients:  flour, cocoa, baking powder, baking soda, salt and cinnamon in a medium bowl. Set aside.
4. In a medium pot over medium heat, melt butter. When butter is melted, remove pot from heat.
5. Mix sugar and honey into melted butter.
6. Mix egg and vanilla into sugar mixture.
7. Stir dry ingredients into sugar mixture. Mix well.
8. Fold oats into dough.
9. Fold chocolate chips into dough.
10. Place tablespoon-sized scoops of dough onto prepared baking sheets. Press dough down to flatten slightly.
11. Bake for 8 – 10 minutes. Cool on cookie sheet for about 5 minutes before removing to wire rack to finish cooling. Enjoy while still warm and melty.