I feel like, after all these multiple cookie swap years, I should always know what to make for a swap. Yes, these Earl Grey Shortbread are a go-to, but I have a funny thing about not wanting to bring the same cookies to different swaps in the same year, despite the fact that totally different people are at each swap.
So, last week I found myself scrolling through all my recipes in Evernote and flipping through cookbooks. It’s not that I don’t have cookie recipes. I have tons of cookie recipes. But this swap required 8 dozen cookies. And you don’t have to tell me that 8 dozen is a lot, but the other organizers wanted lots of cookies. So I had two requirements: a recipe that would make a decent amount of cookies at once and something that would be popular with a variety of people.
In the collection of recipes my mother provided me when I first got married, I rediscovered the recipe for Chocolate Oatmeal Cookies. The recipe was from a family friend and exists in my collection as a photocopy of a handwritten recipe card. As much as I love all my online recipes, it’s pretty great to have these recipes from my mom.
This recipe fits both of my requirements and more. I had all of the ingredients on hand and they’re really simple to make, as far as cookies go. Each batch yields about 48 cookies, so two batches had me exactly where I needed to be. Even though I’ve had this recipe in my collection for years, I’ve never actually made the recipe before (though I’ve eaten lots at my mom). However, I think these Double Chocolate Oatmeal Cookies are going to become a staple in my holiday cookie baking regime.
Ingredients
- 1 1/4 cups flour
- 1/2 cup cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups chocolate chips
- 1 3/4 cups old fashioned oats, uncooked
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350 degrees. Grease 1-2 large cookie sheets.
- In a small bowl, combine flour, cocoa, baking soda and salt. Set aside.
- Using a hand or stand mixer, beat together the butter, brown sugar, sugar and vanilla.
- Beat in the eggs one at a time, until fully combined.
- Gradually beat in the flour mixture from step 2. Stir in the chocolate chips, oats and walnuts, if you're using them.
- Drop by rounded tablespoons onto greased cookie sheets. Cook for 10-12 minutes. Allow to cool for a few minutes before transferring to a cooling rack.
