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    Home » Dessert » Cookies

    Double Chocolate Oatmeal Cookies (13 cents/cookie)

    Published: Oct 7, 2021 · Modified: Oct 7, 2021 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe
    four chocolate oatmeal cookies stacked on a white plate next to a glass of milk.

    These Double Chocolate Oatmeal Cookies combine all that’s good in a cookie: hearty oats, earthy cocoa powder, and sweet chocolate chips. They get a little extra kick from cayenne pepper and ground cinnamon.

    One of many great cookies you can freeze, this chocolate oatmeal cookie recipe is great for packing in lunches or for serving as an afternoon snack. You can even include them in a gift to friends; for ultimate chocolate goodness, tuck in a jar of Malted Hot Chocolate Mix.

    stack of chocolate oatmeal cookies on a white plate next to a glass of milk. this …

    Pretty much everyone has a favorite cookie. Maybe it’s Crispy Chocolate Chip Cookie or Double Chocolate Magic Bars, classic you can depend on. Or Breakfast Cookies which help you start the day on a sweet note.

    There’s such a long list of cookies out there, but every once in awhile you have a hankering for something just a little different.

    These Chocolate Oatmeal Cookies are just the thing, a perfect mash up of the classic oatmeal cookie meets brownie with a little spice added for good measure. Be sure to add these to your next holiday cookie platter.

    Why You’ll Love This Recipe

    It’s packed with flavor. With warm spices and two kinds of chocolate, these chocolate oatmeal cookies are full of flavor. They may not be flashy, but they can be counted on to give you a dose of chocolate and a hint of spice.

    It makes a lot. This recipe makes a fair three dozen cookies, plenty to bake fresh as well as extra frozen cookie dough to stash for later.

    Ingredients

    Here’s what you’ll need for Double Chocolate Oatmeal Cookies:

    ingredients for chocolate oatmeal cookies on black table top.

    butter – I love baking cookies with butter, but you can use margarine or other plant-based butter if you like.

    brown sugar – Brown sugar gives cookies a rich flavor with a hint of molasses. Remember you can make your own brown sugar if you run out. In a pinch, you can substitute granulated sugar in these cookies.

    eggs – You just need two for this recipe, but you can use Flaxseed Meal Egg Substitute if needed.

    vanilla extract – Vanilla adds great flavor to the chocolate. It’s cheaper to make your own vanilla extract. You can use another extract if you prefer, such as coffee or rum.

    flour – I like to use unbleached, all-purpose flour. You can also use whole wheat pastry flour if you like.

    rolled oats – You can use either old-fashioned or quick-cooking oats in these chocolate oatmeal cookies. If you have leftover to use up, be sure to make Instant Oatmeal Packets for quick and easy breakfasts.

    cocoa powder – Be sure to use unsweetened baking cocoa, not hot chocolate mix. Leftover can be used to make stovetop hot cocoa.

    chocolate chips – You can use whatever baking chips you like. Dark chocolate chunks are delicious, but you can also use cinnamon, milk chocolate, white chocolate, or espresso chips.

    salt – Salt is such a great foil for chocolate. Don’t omit this.

    baking powder – You definitely need the baking powder to give some lift to these cookies.

    spices – The cinnamon and cayenne add wonderful warmth to the cookies, but if you prefer you can omit them.

    Step-by-Step Instructions

    Chocolate Oatmeal Cookies are super simple to make. Make sure you soften the butter before mixing.

    Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.

    1. Cream together the brown sugar and butter. Stir in the eggs and vanilla extract.
    • butter and brown sugar in mixing bowl.
    • creamed butter and sugar in mixing bowl with spatula.
    • adding egg to the butter and sugar in bowl.
    • egg and butter mixture with paddle beater in bowl.

    2. Add the flour, oats, chocolate chips, cocoa powder, baking powder, salt, and spices. Stir well to distribute the ingredients throughout the dough.

    • dry ingredients added to the mixing bowl.
    • spatula scraping the cookie dough in the metal bowl.

    3. With wet hands or a 1-inch cookie scoop, shape the dough into 1-inch balls. Place the cookie dough balls about 2 inches apart on the prepared trays.

    Press each dough ball with the bottom of a glass dipped in water, to flatten.

    Bake until set, about 8 to 9 minutes. Cool on a rack.

    • pressing cookies with bottom of wet glass.
    • pressed cookies on parchment-lined baking sheet

    How do I freeze these cookies?

    • cookie dough balls on tray to flash freeze.
    • frozen chocolate oatmeal cookie balls in ziptop bag

    There are several different ways to freeze cookies.

    • Store the dough in an airtight container in the freezer. Thaw and scoop as directed in the recipe.
    • Scoop the dough balls as directed and place on a lined tray in the freezer. Once frozen firm, remove to a labeled, ziptop freezer bag and store in the freezer. To bake: thaw slightly and proceed with the recipe.
    • Bake and cool the cookies according to the recipe. Place them in an airtight container and store in the freezer.

    FAQs

    Can I make these cookies dairy-free?

    To make these cookies dairy-free, go ahead and use your favorite dairy-free margarine (some do contain milk ingredients) or plant-based butter. For a vegan or egg-free oatmeal cookie, try my Classic Oatmeal Raisin Cookies.

    What kind of oats should you use in cookies?

    I find that you can use old fashioned rolled oats and quick oats fairly interchangeably in most cookie recipes. The old fashioned oats are less processed so they make for a heartier, more whole grain cookie.

    Recipe Costs

    You know me, I love to make Good Cheap Eats. And you know that commercially made items are often more expensive than homemade. The same is true for these chocolate oatmeal cookies.

    Look how this recipe pencils out, priced with non-sale prices at a mid-range grocery store:

    • butter – $1.38 ($3.69/lb)
    • brown sugar – $0.36
    • eggs – $0.50 ($2.99/12)
    • vanilla extract – $0.67 ($7.99/2 oz)
    • flour – $0.30 ($2.69/5 lbs)
    • oats – $0.50 ($3.50/42 oz)
    • cocoa powder $0.64 ($1.93/8 oz)
    • chocolate chips – $1.00
    • salt – $0.02 ($2.99/26 oz)
    • baking powder – $0.09 ($1.49/8.1 oz)
    • spices – $0.05

    So basically, if you weren’t really paying attention to the cost of ingredients, you can expect to spend about $5.51 for 3 dozen chocolate oatmeal cookies, about 13 cents per cookie!

    How to save even more on this recipe:

    Save even more using the Good Cheap Eats System! Here are some of the strategies you can use to make this recipe more economical:

    • Shop your kitchen. What ingredients do you already have on hand? Chances are you can bake these cookies without even going to the store. Out of something? Consider all the pantry staples you can make yourself. You may be able to find a substitute with what’s on hand.
    • Make a plan for leftovers. Eating up leftover cookies shouldn’t be a problem, but what about the rest of the ingredients in the package. Make sure you have a use for the brown sugar, flour, etc. so that you don’t waste what’s left.
    • Compare prices. The quote above is for a mid-range grocery store. Shopping someplace like ALDI will likely provide lower price points for the ingredients needed.
    • Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of sugar, oats, flour, raisins, and butter can help keep the price down.
    • Buying in bulk or on sale. It’s rare that I would buy just one bag of flour. Instead I stock up when I see a sale. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill.  I practice the same bulk buying for spices and other baking ingredients. Check for sales and stock up!
    • Make your own. Did you know that you can make vanilla extract much more cheaply at home? It’s true!
    stack of double chocolate oatmeal cookies on white plate.

    Cookie Recipes You’ll Love

    • How to Make Magic Bars with What You Have
    • Chocolate Biscotti with Almonds (23 cents each)
    • Molasses Crinkle Cookies (12 cents each)
    • Chocolate Coconut Bars (40 cents/ea)

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    stack of double chocolate oatmeal cookies on white plate.
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    5 from 7 votes

    Double Chocolate Oatmeal Cookies

    These Double Chocolate Oatmeal Cookies combine all that’s good in a cookie: hearty oats, earthy cocoa powder, and sweet chocolate chips. They get a little extra kick from cayenne pepper and ground cinnamon.
    Prep Time20 mins
    Cook Time8 mins
    Total Time28 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Servings: 36
    Calories: 130kcal
    Author: Jessica Fisher
    Cost: $5.51

    Equipment

    • stand mixer
    • hand mixer
    • large mixing bowl
    • rubber spatula
    • quick-release scoop
    • parchment paper
    • heavy duty sheet pan
    • wire rack
    • large airtight container

    Ingredients

    • 1 cup brown sugar
    • ¾ cup butter (1 ½ sticks)
    • 2 egg
    • 2 teaspoon vanilla extract
    • 2 cup unbleached, all-purpose flour
    • 1 ¾ cup rolled oats
    • 1 cup chocolate chips
    • ½ cup unsweetened cocoa powder
    • 1 ½ teaspoon baking powder
    • ½ teaspoon salt
    • ⅛ teaspoon ground cinnamon
    • ⅛ teaspoon ground cayenne pepper
    US Customary – Metric

    Instructions

    • Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.
    • In a large bowl cream together the brown sugar and butter. Add the eggs and vanilla and beat until well combined.
    • Stir in the flour, oats, chocolate chips, cocoa powder, baking powder, salt, cinnamon, and cayenne.
    • Form the dough into rounded tablespoons and place the dough balls 2 inches apart on the prepared baking sheets. Flatten each ball with the bottom of a wet glass.
    • Bake until set, 8 to 10 minutes. Cool on a rack.

    Notes

    Store baked cookies in an airtight container for up to a week. For longer keeping, store the airtight container in the freezer.
    To freeze unbaked cookies: scoop out the cookie balls and place on a lined tray in the freezer. Freeze until firm. Remove from tray and place in a ziptop freezer bag, labeled with baking instructions. To bake, thaw for a few minutes on the prepared baking sheet and flatten with the wet glass as instructed. Bake according to recipe.
    Nutritional values are approximate and based on 1 cookie.

    Nutrition

    Calories: 130kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 74mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on November 30, 2020. It has been updated for content and clarity.

    « Instant Pot Banana Bread with Chocolate Chips
    Spiced Pear Cake (47 cents/serving) »
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    Reader Interactions

    Comments

    1. Ann

      December 22, 2020 at 10:13 pm

      5 stars
      Wow!!! Fabulous cookies. Easy and yummy.

      Reply
      • Jessica Fisher

        December 31, 2020 at 1:54 pm

        Yay! So glad to hear you enjoyed it. Thanks for leaving a review, Ann. I appreciate your feedback.

        Reply
        • Dina

          January 15, 2022 at 10:41 am

          I bake alot. These cookies did not spread even after flattening. They were dry and not enough sweet.

        • Jessica Fisher

          January 15, 2022 at 11:37 am

          Hey Dina. I’m sorry to hear you were disappointed. Thanks for sharing your experience. I’ve made these cookies dozens of times and haven’t experienced what you report. They aren’t supposed to spread after flattening; that’s why I’ve included the instruction to flatten them. The dryness and not enough sweet may be a result from too much flour. The general rule of thumb for baking success is to weigh the flour for best accuracy. Hope that helps!

    2. Molly

      December 05, 2020 at 11:27 am

      5 stars
      YUM. These are delicious. Very chocolatey, rich, and tasty.

      Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I believe anyone can prepare delicious meals -- no matter their budget.

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