Chocolate Oatmeal Cookies

Ingredients

• 0.75 cup unsalted butter – softened
• 0.5 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs – beaten lightly
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 0.75 teaspoon fine salt
• 2.5 cups old-fashioned rolled oats
• 1.5 cups semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and fine salt until evenly combined.
3. In a large bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar until light and creamy, 2–3 minutes.
4. Add the beaten eggs one at a time, mixing until smooth after each addition, then mix in the vanilla extract.
5. Add the dry mixture to the butter mixture and mix on low just until no dry streaks remain.
6. Fold in the old-fashioned rolled oats until evenly distributed, then fold in the semisweet chocolate chips.
7. Scoop 2-tablespoon portions of dough onto the prepared sheets, spacing about 2 inches apart; lightly flatten each mound to about 0.5 inch thick.
8. Bake, one sheet at a time, until edges are set and centers look slightly soft and matte, 10–12 minutes.
9. Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.