Ingredients:

  • 1 3/4 cups (165g) rolled oats
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 cup (95g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Whisk melted butter and brown sugar in a large mixing bowl until smooth.
  2. Beat in the egg and vanilla extract until the mixture looks glossy.
  3. Sift in the cocoa powder and all-purpose flour to avoid clumps, then fold in the rolled oats until just combined.
  4. Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
  5. Optional: Press a few dark chocolate chips into the top of each cookie mound.
  6. Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers remain soft.
  7. Allow cookies to cool on the baking pan for 5 minutes to firm up before transferring.