High Altitude Double Chocolate Spiced Oatmeal Cookies (Because resolutions should never cancel cookies)

It seems like just a couple of weeks ago I couldn’t turn around without running into a cookie.

I made them.
Neighbors made them.
EVERYBODY made them.

Every surface was basically a cookie exchange waiting to happen.

And now? We’re one full week into the new year and suddenly everyone is in resolution mode, which has apparently led to a very real and very tragic cookie shortage. Salads everywhere. Joy? Questionable.

We can’t have that.

So I decided oatmeal cookies were the right answer—because they’ve got oatmeal, and oatmeal is resolution adjacent, right? Like, it’s basically breakfast if you squint. A wellness food. Practically a lifestyle choice.

But don’t worry, these are not sad oatmeal cookies.

These beauties are double chocolate, loaded with white chocolate chips, big dramatic chunks of dark chocolate (chopped by us, like the heroes we are), and cozy warming spices that will absolutely convert even the most stubborn oatmeal-cookie skeptics. They’re soft in the middle, a little chewy, deeply chocolatey, and exactly what January needs.

A quick word to the wise: these cookies can spread. Not emotionally—physically. So chill the dough and give them some personal space on the baking sheet. And if they come out looking a little… abstract? You’ve got options:

• Embrace that wabi-sabi vibe. Rustic! Intentional!

• Or grab an oversized round biscuit cutter and gently nudge them into place right when they come out of the oven. Cookie Botox. Zero shame.

Let’s bake.

High Altitude Double Chocolate Spiced Oatmeal Cookies

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

Instructions

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.

High Altitude Notes

• Extra chill time helps control spreading

• Slightly underbake for soft centers (they’ll set as they cool)

• Don’t overcrowd the pan—these cookies like boundaries

And there you have it. Resolution-friendly-ish cookies that feel indulgent, cozy, and deeply necessary. Because January is long, the world is weird, and sometimes the most responsible thing you can do is make cookies with oatmeal and chocolate.