Double Chocolate Oatmeal Cookie

The “double chocolate” here is real, not a marketing gimmick. Cocoa powder goes into the dough itself, turning the base dark and fudgy, while semi-sweet chocolate chips stay intact during baking for melty pockets of chocolate in every bite. Two sources of chocolate, two different textures.

Three cups of quick-cooking oats make up the bulk of these cookies, giving them a hearty, chewy texture that’s more substantial than a standard chocolate chip cookie. The oats absorb moisture from the dough, so these stay soft and thick rather than spreading thin and crispy.

The ¼ cup of water in the dough might seem odd, but it serves a purpose. It hydrates the oats more evenly and creates a slightly cakier texture than an all-fat dough would. Combined with the margarine, you get a cookie that’s chewy in the center with slightly crisp edges.

Kitchen Tips

• Don’t overbake. Remove when “almost no indentation remains” when touched. They firm up as they cool.
• Remove from the cookie sheet immediately after baking. The residual heat from the pan continues cooking the bottoms.
• Space the drops 2 inches apart. These spread moderately.
• For a richer flavor, use butter instead of margarine. The cookies will spread slightly more but the taste is noticeably better.

Variations

• Add ½ cup chopped walnuts or pecans for nutty crunch alongside the chocolate.
• Stir in a cup of peanut butter chips instead of (or alongside) the chocolate chips.
• Use dark cocoa powder for a more intense, almost brownie-like chocolate flavor.