Crispy Double Chocolate Oatmeal Cookies
As a kid, I was obsessed with the perfectly crispy and toasty chocolate oatmeal cookies from Aunt Stella’s. The fact that I could only have them when I visited relatives in Taiwan made them all the more special.
Well, it took me about twenty years, but I finally attempted to make something that would at least resemble the cookie of my childhood dreams. I have to say, this one comes pretty close in flavor and texture!
- 1 cup minus 1 tbsp all-purpose flour
- 1 tbsp dutch cocoa
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 2/3 cup sugar
- 1/3 cup light brown sugar
- 1 egg
- 1 cup mini semisweet chocolate chips
- 1 cup semi-finely chopped oats
- Preheat the oven to 375F. Line two baking sheets with parchment paper.
- Combine the flour, cocoa, baking soda, and salt. Set aside.
- Mix the butter, sugar, and brown sugar on medium speed until well blended. Add the egg and vanilla; mix until completely combined.
- Add the flour mixture and mix on low speed until just combined - I actually like to do this part by hand.
- Add the mini chocolate chips and chopped oats. Mix until they’re incorporated evenly (again, I recommend doing this part by hand so the batter doesn’t get overworked).
- Drop rounded tablespoonfuls of dough onto prepared baking sheets. Flatten each cookie with the palm of your hand - you want them to be about 1/4-inch thick.
- Bake in preheated oven for about 12-14 minutes, rotating the sheets halfway through the baking time. Keep an eye on them towards the end because there’s a tiny window between baking fully and burning.
- Cool the cookies on a wire rack - they’ll crisp up a bit more as they cool.
- Munch away.
(Recipe adapted from the Crispy Cookie recipe in Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Favorites)