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
- 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
- Preheat oven to 350 degrees F (175 degrees C).
- Line baking sheet with parchment paper. Set aside.
- Whisk together the following dry ingredients: flour, cocoa, baking powder, baking soda, salt and cinnamon in a medium bowl. Set aside.
- In a medium pot over medium heat, melt butter. When butter is melted, remove pot from heat.
- Mix sugar and honey into melted butter.
- Mix egg and vanilla into sugar mixture.
- Stir dry ingredients into sugar mixture. Mix well.
- Fold oats into dough.
- Fold chocolate chips into dough.
- Place tablespoon-sized scoops of dough onto prepared baking sheets. Press dough down to flatten slightly.
- 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.