Double Chocolate Oatmeal Treasures

Two hits of chocolate, one chewy crumb. These take their ‘double’ name seriously, melting semisweet chocolate right into the dough and then folding in a second round of chips, so every bite is fudgy through and through.

The oats are what set them apart from a standard crinkle. They give the cookies a heartier, chewier bite and a little structure under all that chocolate, landing somewhere between an oatmeal cookie and a brownie.

The crackly white tops come from a roll in powdered sugar before baking. As the dough balls spread and puff in the oven, the sugar coating splits into that signature crinkle pattern. Pull them while the centers still look slightly soft, around 10 to 12 minutes. They firm up as they cool, and that short bake is the difference between fudgy and dry.

Chef Tips

• Roll the dough balls generously in powdered sugar; a thick coat gives the boldest crackle.
• Don’t overbake. Pull them when the centers still look a touch underdone, then let them set on the sheet for a minute before moving.
• Cool the melted chocolate before adding it so it doesn’t scramble the eggs or melt the butter.

Variations

• Stir in chopped walnuts or pecans for crunch against the chewy oats.
• Swap some of the chips for white chocolate or peppermint chips for a holiday batch.