If you’ve ever craved a warm, gooey cookie that satisfies both your chocolate and oatmeal cravings at the same time, you’re in the right place. Thin and chewy oatmeal double chocolate chip cookies are the perfect treat for any chocolate lover who also adores the hearty, satisfying texture of oatmeal cookies. They combine the rich, melty goodness of double chocolate chips with the wholesome comfort of oats, creating a deliciously balanced dessert that’s sure to become a favorite in your baking repertoire.
Why These Cookies Are the Best of Both Worlds
What makes these oatmeal double chocolate chip cookies stand out from the usual chocolate chip cookie or classic oatmeal cookie is the balance between softness and chewiness. The thinness of the cookie keeps them light, but the chewiness comes from a combination of ingredients that allow the oats to shine through without overwhelming the other flavors. The inclusion of both milk and dark chocolate chips adds an indulgent depth of flavor, giving you the best of both worlds.
Ingredients You’ll Need
To create these delectable cookies, you’ll need a few pantry staples and a couple of key ingredients that will bring out the best in your cookies:
- Old-fashioned rolled oats – These provide the chewy texture and rustic flavor that define an oatmeal cookie. Be sure to use rolled oats, not quick oats, for the ideal chewiness.
- All-purpose flour – For structure and lightness. It’s best to measure the flour correctly by spooning and leveling to avoid dense cookies.
- Baking soda – A leavening agent to help your cookies spread and bake evenly.
- Butter – For that rich, melt-in-your-mouth texture. Opt for unsalted butter to control the saltiness.
- Brown sugar – Adds moisture and a hint of caramel flavor, which enhances the chewiness.
- Granulated sugar – Provides a slight crispness to balance the softness.
- Eggs – To bind the dough and provide structure.
- Cocoa powder – For that deep chocolate flavor that pairs so perfectly with oats.
- Chocolate chips – A mix of semi-sweet and milk chocolate chips gives the cookies a wonderful chocolatey bite.
- Vanilla extract – For an added depth of flavor.
- Salt – A pinch of salt to help balance the sweetness and bring out the flavors in the chocolate.
How to Make Thin and Chewy Oatmeal Double Chocolate Chip Cookies
Step 1: Prepare Your Ingredients
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
In a medium-sized bowl, whisk together the flour, baking soda, cocoa powder, and salt. In a separate large mixing bowl, cream the butter with both the brown and granulated sugar until light and fluffy. This will take about 2-3 minutes with an electric mixer on medium speed.
Step 2: Combine Wet and Dry Ingredients
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. It’s important not to overmix at this point to keep the cookies tender.
Step 3: Fold in the Oats and Chocolate Chips
Now comes the fun part! Fold in the oats and chocolate chips with a spatula, ensuring that the oats are evenly distributed throughout the dough. You’ll notice the dough will have a nice, thick consistency—perfect for chewy cookies.
Step 4: Portion and Bake
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets. Keep them spaced about 2 inches apart, as they will spread slightly during baking. Flatten each dough ball gently with the back of a spoon to encourage even spreading and ensure a thin, chewy texture.
Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to firm up as they cool, so don’t worry if they seem a little underdone when you take them out of the oven.
Step 5: Cool and Enjoy
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This short cooling time helps the cookies set while still maintaining their chewy texture.
Tips for Perfect Oatmeal Double Chocolate Chip Cookies
- Don’t Overbake: For the perfect chewy texture, be sure to pull the cookies out of the oven while they still look slightly soft in the middle. They’ll firm up as they cool, so it’s better to underbake slightly than overbake.
- Use Quality Chocolate: Since chocolate is a key component, use high-quality chocolate chips. A mix of milk chocolate and dark chocolate will give the cookies a more complex flavor profile.
- Add-ins: Feel free to mix in other fun ingredients like chopped nuts (pecans, walnuts), dried fruit (raisins, cranberries), or even a sprinkle of sea salt on top of the cookies before baking for an extra burst of flavor.
Conclusion
Thin and chewy oatmeal double chocolate chip cookies are the ideal treat for those who crave the heartiness of oatmeal and the indulgence of chocolate in one delightful bite. Whether you’re baking for yourself or sharing with friends, these cookies are sure to impress. With their irresistible texture and rich chocolatey goodness, they are perfect for any occasion—from an afternoon snack to a holiday treat. So, grab your mixing bowl, preheat that oven, and get ready to bake up a batch of pure cookie bliss!
