This recipe for Double Chocolate Oatmeal Cookies comes from my dear friends, Jodi Willoughby and Carolyne McIntyre-Jackson and their mother Helen McIntyre. Carolyne and Jodi are the founders of Crave Cookies and Cupcakes. They have 6 (soon to be 7) bustling bakery stores in Alberta and Saskatchewan. Next year marks their 20th year in business.
When I was writing Eat Alberta First, I wanted to include treasured recipes and people I knew used tons of Alberta ingredients. At a time when many bakeries just bake off mixes they’ve purchased (I kid you not!), each location of Crave makes everything from scratch daily. They use at least 400 pounds of butter weekly, still hand crack every egg, and they all go through mountains of freshly milled Alberta flour.
Jodi and Carolyne grew up surrounded by great baking on their family’s ranch near High River, Alberta. Many of the recipes that have made them so wildly popular are from their Mom, Helen, and their grandmother. When I asked Carolyne if there was a special one she’d like to share, this Double Chocolate Oatmeal Cookie recipe is the first that popped in her mind. It’s easy to make, turns out beautifully, and also freezes well. Let me know how you make out. I love hearing from you.
PRO TIPs
Add a bit of crushed candy cane and you might just have a new holiday classic on your hands. Also, did I mention? These freeze really well. Happy baking.
PrintDouble chocolate Oatmeal Cookies
Easy, delicious and loaded with chocolate.
- Prep Time: 15 minutes
- Cook Time: 15 – 20 minutes
- Total Time: 30 to 35 minutes
- Yield: 36 cookies
- Category: dessert
- Method: baking
- Cuisine: canadian
Ingredients
1¼ cups flour
½ teaspoon soda
½ teaspoon salt
¼ cup + 2 tablespoons cocoa
1¼ cups butter
¾ cup white sugar
¾ cup brown sugar (lightly packed)
1 teaspoon vanilla
1 egg
2 tablespoons water
3 cups oatmeal
1 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350℉ and line 2 baking sheets with parchment paper.
- Combine the flour, soda, salt and cocoa in a large bowl, mix well with a whisk and set aside.
- Place the butter and sugars in the bowl of a stand mixer and beat on medium high until light and fluffy.
- Scrape down the sides of the bowl and add the egg and vanilla mix again on low to medium until well combined.
- Add flour mixture to the butter mixture and beat until just combined. Alternate adding oatmeal and water starting and ending with the oatmeal (3 additions of 1 cup oatmeal, 2 additions of water).
- Add the chocolate chips and mix just until evenly distributed.
- Bake for 12-13 minutes.
- Remove and cool on the pan a few minutes before transferring to a wire rack to cool completely.
- Enjoy with your favourite snack time beverage. Store in an airtight container.
Keywords: Double Chocolate Oatmeal cookies
