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.
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.
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.