Double Chocolate Oatmeal Chocolate Chip Cookies

Double Chocolate Oatmeal Chocolate Chip Cookies puts salted butter, packed light brown sugar and granulated sugar at the center of a cookie recipe and finishes in about 25 minutes, enough for 36 Cookies.

• Yield 36 Cookies
• Ready in 25 minutes
• Prep 15 minutes
• Cook 10 minutes

Ingredients

• 1 cup salted butter (softened to room temperature)
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 1/2 cup natural unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup old-fashioned oats
• 1 cup quick oats
• 2 cups semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper.
2. In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
3. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
4. Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
5. Drop the batter by heaping tablespoon-sized scoops (I use my #40 medium cookie scoop) about 2 inches apart.
6. Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Repeat scooping and baking with remaining cookie dough.

Let the center settle before you cut it, or the slices will slump.