Ingredients:

  • 2 cups (180g) Old Fashioned Rolled Oats
  • 1 cup (125g) All-Purpose Flour
  • 1/2 cup (45g) Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1/2 cup (113g) Unsalted Butter, melted
  • 3/4 cup (150g) Light Brown Sugar, packed
  • 1/4 cup (50g) Granulated Sugar
  • 1 Large Egg
  • 1 tbsp Vanilla Extract

Instructions:

  1. In a large mixing bowl, whisk the melted butter with the brown sugar and granulated sugar. Add the egg and vanilla extract, beating vigorously until the mixture is glossy and slightly thickened.
  2. Sift the cocoa powder directly into the wet mixture. Add the all-purpose flour, baking soda, and sea salt. Fold the mixture gently until halfway combined.
  3. Add the rolled oats to the bowl. Stir until no dry streaks of flour remain and the oats are fully coated in the cocoa batter.
  4. Let the dough rest for 5 minutes to allow the oats to hydrate. This ensures a cohesive, chewy texture.
  5. Preheat your oven to 350°F (175°C). Use a 2-tablespoon cookie scoop to drop rounded mounds of dough onto prepared baking sheets, spaced 2 inches apart.
  6. Bake for 10 minutes. The cookies should be puffed and set at the edges but remain soft in the middle. Let them cool on the baking sheet to firm up.