recipe from Lisa@The Cutting Edge of Ordinary
2 sticks (1 cup) butter, softened
1 cup granulated sugar
1/2 cup lightly packed brown sugar
1 and 1/2 teaspoons vanilla extract
1 and 1/2 cups all purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon instant espresso powder (optional but I think it gives the cookies a rich flavor)
3 cups rolled oats (not quick cooking oats)
1-1/2 cups chocolate chips
Preheat oven to 350F. Line a few baking sheet with parchment and set aside. I alternate with 3 baking sheets when I'm making cookies. One for cooling cookies, one in the oven and a third to rotate so I am never putting cookie dough on warm cookie sheet.
In a large bowl, mix softened butter and sugar with a hand mixer on medium speed until creamy. Add in eggs and vanilla and mix it well. In a separate bowl whisk together the flour, cocoa powder, espresso powder (if you are using it) soda, and salt. Add the dry mixture to the wet. Mix until just combined. Mixture will be thick. Fold in oatmeal using a heavy wooden spoon or large spatula, again, this batter is what I call spoon-breaking batter so make sure you are using a strong stirrer. Add in the chocolate chips and mix until just combined.
Use a cookie scoop or drop by rounded tablespoon on the baking sheet. Bake for 11- 13 minutes. Mine we perfect at 13 minutes. Don’t over bake! Remove from oven and let them sit on the baking sheet for about 3 minutes. Transfer to a rack to cool completely.