1 3/4 cups all-purpose flour

1 1/4 cups rolled oats

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar, packed

2 large eggs

1 tsp vanilla extract

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 3/4 cups semisweet chocolate chips (reserve 1/4 cup for topping)

Additional chocolate chips and rolled oats for topping

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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk together flour, oats, cocoa powder, baking soda, baking powder, and salt.
Cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Gradually add dry ingredients to wet mixture and mix until just combined. Fold in 1 1/2 cups chocolate chips by hand.
Drop mounds of dough onto prepared sheets, flatten slightly, and top with reserved chocolate chips and oats.
Bake 10-12 minutes until edges are set but centers are soft. Cool 5 minutes on sheets, then transfer to wire rack.

Add 1/2 cup chopped nuts like walnuts or pecans.

Swap semisweet chocolate chips for dark chocolate chunks or white chocolate.

Mix in 1/4 cup shredded coconut for a tropical twist.

Sprinkle sea salt on top for a salted chocolate experience.

Add 1 tsp instant coffee granules to enhance chocolate flavor.

Chill dough 15-20 minutes if kitchen is warm to prevent spreading.