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.
1 cup brown sugar, ¾ cup butter, 2 egg, 2 teaspoon vanilla extract
Stir in the flour, oats, chocolate chips, cocoa powder, baking powder, salt, cinnamon, and cayenne.
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
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.