Ingredients
Scale
- 1½ cups old-fashioned rolled oats
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- ½ tsp. vanilla extract
- 1 cup chocolate chips or chunks
Instructions
- Preheat oven to 350F and line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together oats, flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl using a hand-held or stand mixer, cream together butter and sugars until pale and smooth. Beat in the egg, egg yolk, and vanilla, mixing until light and fluffy — about 4 minutes.
- Slowly add oat mixture to wet ingredients, mixing until just combined. Do not over mix. Fold in chocolate chips.
- Drop dough by rounded tablespoon onto your prepared baking sheet. Bake for 10 -12 minutes, until edges begin to set.
- After removing from oven, allow cookies to cool on baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 1 week.
- Prep Time: 15 mins
- Cook Time: 10 mins
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