These Double Chocolate Oatmeal Cookies are everything you would want from an oatmeal cookie. Crispy on the edges and chewy on the inside. If a no bake chocolate oatmeal cookie and a baked oatmeal cookie had a baby, this would be it! The cookie dough is made with both brown and white sugars, plenty of oatmeal and Rodelle’s rich Dutch-processed cocoa powder.

  • 1 stick butter (113 g)
  • 1 cup brown sugar (182.5 g)
  • 1 cup granulated sugar (219 g)
  • 2 large eggs (100 g)
  • 1 tsp Rodelle almond extract (5 ml)
  • 1 ½ cup all-purpose flour (198 g)
  • ¼ cup Rodelle Dutch Processed Organic Baking Cocoa (50 g)
  • 1 tsp baking soda (6.5 g)
  • 1 tsp sea salt (6 g)
  • 3 cups old-fashioned oatmeal (267 g)
  • 1 cup 60% cacao bittersweet chocolate chips (167 g)
  1. Preheat an oven to 350 F. Combine room temperature butter and both sugars in a bowl. Beat on medium-high speed for 5-7 minutes. Scrape down the sides of the bowl often. The butter mixture should be light, creamy and have no grittiness.
  2. Add in the eggs one at a time and beat after each addition until emulsified. Add in the almond extract and beat briefly.
  3. Combine the dry ingredients from the all-purpose flour to the sea salt in a bowl.
  4. Add the dry ingredients to the butter mixture and beat on low speed until just combined.
  5. Add in the oatmeal and chocolate chips. Beat on low until just combined.
  6. Using a 1 oz cookie scoop, drop six level cookie scoops onto a parchment-lined baking sheet—Bake for 8 minutes. Then allow the cookies to cool on the hot baking sheet for 5 minutes to set. See note below on how to make perfectly round cookies. Remove cookies to a cooling rack.


  • Place a large circle cookie cutter around each cookie as soon as they exit the oven. Swirl the cookie cutter around the edges of the cookie to pull the edges in for a perfectly round cookie.

Note: this recipe was prepared for Rodelle by Amanda at @frommetovuu.