Chocolate Oatmeal Cookies are a delightful twist on the classic oatmeal cookie recipe, adding a rich and indulgent chocolate flavor to the wholesome goodness of oats.
These cookies typically start with a base of rolled oats, which lend a hearty texture and nutty flavor to the dough. Cocoa powder or melted chocolate is then added, infusing the dough with a deep, chocolatey taste that is irresistible to chocolate lovers. And of course I love to add some chocolate chunks or chocolate chips!
Chocolate Oatmeal Cookies have a perfectly soft and chewy texture. These elevated classic oatmeal cookies are irresistible. They're always a hit, and the best part is, they're one of the easiest cookies to make!
I love oatmeal cookies, there's just something warm and wholesome about them. It's the humble oat turned into a handy, simple treat!
As a recipe developer (AKA cookie-obsessed baker!) I'm always looking for new ways to make old-timey favorite recipes or put my own twist on classic cookie recipes.
Well, these Chocolate Oatmeal Cookies take the humble oatmeal cookie to the next level, with rich cocoa powder and dark chocolate chunks.
It's the perfect recipe to satisfy that sweet tooth, served with a big glass of cold milk or a hot cup of coffee.
Ready in just 20 minutes, they're perfect for last-minute baking for parties, cookie platters, and movie nights!
For more easy recipes for treats using oats, check out my Mango Oatmeal Cookies, these Quaker Oats Oatmeal Cookies, Betty Crocker Lemon Oatmeal Bars, and of course, my Old Fashioned Iced Oatmeal Cookies.
Shopping List
Here's a list of the ingredients you'll need. Amounts needed are included in the recipe card below.
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Old-Fashioned Rolled Oats, Granulated Sugar, Brown Sugar, Cocoa Powder Dutch Process, Baking Soda, Salt
Chocolate. Chocolate Chunks
How to Make Chocolate Oatmeal Cookies
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl with an electric mixer or in a stand mixer, cream Butter, White Sugar, and Brown Sugar together.
Add the Egg and Vanilla Extract, creaming on low to combine.
In a separate bowl, combine the All-Purpose Flour, Cocoa Powder, Baking Soda, and Salt. Gradually add the flour mixture to the butter mixture, stirring until fully combined.
Add the Old-Fashioned Oats and stir to combine.
Stir the Chocolate Chunks into the cookie dough with a wooden spoon or spatula.
Using a #24 cookie scoop or about 3 tablespoons, place cookie dough balls on the prepared baking sheets, 2 inches apart to allow for spreading.
Tip: For a puffier-looking cookie leave cookie dough mounded from the cookie scoop. For a flatter cookie, use your fingers to press the cookie dough ball down. Flattened cookies will spread more during baking, so allow more space between each one on the baking sheet.
Bake oatmeal cookies at 375 degrees F for 9-11 minutes. The cookies are done when the edges are set and the center is no longer glossy.
Tip: For chewy cookies, bake for 9 minutes. For a crispier cookie bake for 11 minutes.
Let the cookies cool on the cookie sheet for a couple of minutes then move them to a wire rack to cool completely.
FAQs
Old Fashioned Oats and Quick Oats differ in the way they have been prepared. Old Fashioned Oats are a flattened grain, they hold their firm texture, and they cook in about 5-10 minutes.
Quick Oats are a thinner grain, they're softer and can cook in 1 minute. In most cases, these types of oats are interchangeable. However, if you use quick oats in these cookies, you may find that the result is chewier or gummier than intended, and have more of an oat taste to them.
Store oatmeal cookies in a single layer in an airtight container at room temperature for up to 7 days, though they are best if enjoyed within 2-3 days.
Yes! It's best to freeze the cookie dough unbaked - they can be baked from frozen!
Put the cookie dough balls on a tray in the freezer. Once frozen, put them into a freezer bag and store them in the freezer for up to 3 months. Wrap the balls individually in plastic wrap to keep the moisture in and prevent them from sticking together.
Simply bake the cookie dough balls from frozen for an extra minute, whenever you want a fresh Chocolate Oatmeal Cookie!
Substitutions & Variations
- Butter. I always use salted butter to make cookies. If you only have unsalted butter, add an extra ¼ teaspoon of salt to the cookie dough.
- Chocolate. You can use any kind of chocolate in these delicious cookies. Semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, or chopped mini peanut butter cups would work great.
- Nuts. Add some peanuts, chopped pecans, or chopped walnuts to the mix in place of some of the chocolate chunks for nutty cookies.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference.
Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup to make sure you get full measurements.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough. For chewy chocolate oatmeal cookies, bake for 9 minutes. For a crispier cookie bake for 11 minutes.
Cookies.
For a puffier-looking cookie leave cookie dough mounded from the cookie scoop. For a flatter cookie, use your fingers to press the cookie dough ball down. Flattened cookies will spread more during baking, so allow more space between each one on the baking sheet.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Chocolate Oatmeal Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
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Chocolate Oatmeal Cookies
Ingredients
- 1¼ cups Butter Softened
- ¾ cup Brown Sugar 160g
- ½ cup Granulated Sugar 100g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 2 cups All Purpose Flour 2740g
- ¼ cup Cocoa Powder 30g Dutch Process
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 cups Old-Fashioned Oats 160g
- 1½ cups Chocolate Chunks
Instructions
- Preheat oven to 375 degrees F.
- Combine Sugar, Butter, and Brown Sugar in a large mixing bowl and cream together with an electric mixer.
- Add Egg and Vanilla Extract, creaming on low to combine.
- In a separate bowl, combine All-Purpose Flour, Cocoa Powder, Baking Soda, and Salt. Gradually add the flour mixture to the butter mixture, stirring until fully combined.
- Add the Old-Fashioned Oats and stir to combine.
- Hand stir in the Chocolate Chunks (optional).
- Using a #24 cookie scoop, place cookie dough balls on a prepared baking sheet 2 inches apart.
- Bake at 375 degrees F for 9-11 minutes. The cookies are done when the edges are set and the center is no longer glossy.
- Tip: For a puffier-looking cookie leave cookie dough mounded from the cookie scoop. For a flatter cookie, use your fingers to press the cookie dough ball down. Flattened cookies will spread more during baking, so allow more space between each one.
- For chewy cookies, bake for 9 minutes. For a crispier cookie bake for 11 minutes.
- Let the cookies cool on the cookie sheet for a couple of minutes then move them to a wire rack to cool completely.
Notes
- Storage: Store oatmeal cookies in a single layer in an airtight container at room temperature for up to 7 days, though they are best if enjoyed within 2-3 days.
- Freezing: Put the cookie dough balls on a tray in the freezer. Once frozen, put them into a Ziploc bag and store them in the freezer for up to 3 months. Wrap the balls individually in plastic wrap to keep the moisture in and prevent them from sticking together. Simply bake the cookie dough balls from frozen for an extra minute, whenever you want a fresh Chocolate Oatmeal Cookie!
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