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High Altitude Double Chocolate Spiced Oatmeal Cookies

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Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1¾ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 2½ cups old-fashioned rolled oats
  • 1 cup white chocolate chips
  • 4 oz dark chocolate bar chopped into big chunks

Method
 

  1. Cream the butter and sugars together until light and fluffy—really let them get cozy.
  2. Add eggs one at a time, mixing well after each, then stir in the vanilla.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and spices.
  4. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
  5. Fold in the oats, white chocolate chips, and chopped dark chocolate chunks.
  6. Chill the dough for at least 30–60 minutes. This is non-negotiable unless you enjoy cookie pancakes.
  7. Preheat oven to 350°F. Line baking sheets with parchment.
  8. Scoop dough (about 2 tablespoons each) and space cookies generously apart.
  9. Bake for 9–11 minutes, until edges are set but centers still look slightly underbaked.
  10. If needed, immediately swirl an oversized round biscuit cutter around each cookie to tidy them up.
  11. Let cool on the baking sheet for 5 minutes, then transfer to a rack.