Chewy Chocolate Oatmeal Cookies
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These Chewy Chocolate Oatmeal Cookies are rich and fudgy, perfect for when you’re craving chocolate! Made with cocoa powder, chocolate chips and oats, these soft and chewy chocolate chip cookies have a double dose of chocolate.
Homemade cookies are my favorite dessert to bake from scratch. Especially when those cookies are double chocolate cookies, bursting with melty chocolate chips. You’re going to love these double chocolate oatmeal cookies!
These chocolate chip oatmeal cookies are easy to make, and they have the best soft and chewy texture. I made these cookies a little bit lower in sugar than your typical cookie recipe, but I promise you won’t even notice.
It’s amazing how much sugar many baking recipes call for, and you simply don’t need that much in these chocolate oatmeal cookies. They taste delicious and are plenty sweet, especially since you’ll get chocolate chips in every bite.
Why You’ll Love this Chocolate Oatmeal Cookie Recipe
- These cookies bake up soft, thick and chewy.
- Double chocolate – need I say more?
- These chocolate oatmeal cookies are a little bit lower in sugar than most homemade cookie recipes, yet 100% as delicious.
How to Make Chocolate Oatmeal Cookies
To make these chocolate oatmeal cookies, you’ll start by combining your dry ingredients. Whisk together all purpose flour, unsweetened cocoa powder, baking soda and salt in a bowl.
Next you’ll beat together your wet ingredients. Use an electric mixer to first combine the butter, brown sugar and granulated sugar until they are creamy. Then add two eggs and some vanilla extract and mix until those are incorporated.
Slowly add the dry ingredients to the bowl with the wet ingredients, and beat on low speed until just combined. Then mix in the old fashioned oats and chocolate chips.
Bake the cookies until they are almost set. I always err on the side of under-baking cookies rather than over-baking them. This gives you the best soft and chewy cookies!
How to Store Cookies
The best way to store extra cookies is to let them cool completely and then freeze them in an airtight container. When you freeze cookies they will taste just as fresh as the day you made them after thawing. Cookies will stay fresh in the freezer for about three months.
You can also store these chocolate oatmeal cookies at room temperature for about five days. Be sure to keep them in an airtight container.
Baking Tips for Oatmeal Chocolate Chip Cookies
- Use room temperature butter and eggs for best results. Letting the chilled ingredients come to room temperature helps them to incorporate into the dough evenly.
- Be sure to spoon and level your flour, rather than scooping it from the container with a measuring cup. This ensures an accurate measurement.
- Chill the cookie dough for at least one hour before baking. This dough will be sticky right after you make it, and chilling the dough makes it easier to scoop the cookies and also prevents the cookies from spreading too much.
- To make sure that your chocolate oatmeal cookies are soft and chewy, take them out of the oven when they look almost set. They will continue to bake a little bit more on the baking sheet. I find that 8-10 minutes is perfect for these cookies.
- As soon as the cookies come out of the oven, I like to press a few extra chocolate chips into the tops of the warm cookies. There’s nothing quite as tempting as a cookie that looks like it’s bursting with chocolate chips!
More Chocolate Chip Cookie Recipes to Love
- Best Chocolate Chip Cookies
- Soft and Chewy Almond Butter Chocolate Chip Cookies
- Loaded Whole Wheat Chocolate Chip Cookies
- Oatmeal Breakfast Cookies
Chewy Chocolate Oatmeal Cookies
- 2 cups all purpose flour (may sub up to 1 cup with white whole wheat flour)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter at room temperature (1 1/2 sticks)
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup old fashioned oats
- 1 1/2 cups chocolate chips divided
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (you can also use a large bowl and hand mixer), combine the butter, brown sugar and granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes.
- Add the eggs and vanilla and beat until well combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Mix in the oats and 1 cup of the chocolate chips on low speed (reserve remaining 1/2 cup of the chocolate chips for pressing into the tops of the cookies after baking, if desired).
- Chill the dough for at least 1 hour and up to 24 hours.
- When you are ready to bake the cookies, preheat the oven to 350 degrees F. Using a cookie scoop or spoon, drop heaping tablespoons of dough onto parchment-lined baking sheets. Press the tops of the cookies down just a little bit, as the cookies won't flatten much on their own.
- Bake the cookies for 8-10 minutes, until tops are almost set. Be careful to not over-bake the cookies. If you are baking more than one pan of cookies at a time, rotate the pans halfway through the baking time.
- As soon as the cookied come out of the oven, press a few chocolate chips into the tops of cookies. Let cookies cool on the baking sheets for 5 minutes and then transfer to a wire rack to finish cooling.
- Cookies freeze well. Let them cool completely and then freeze in an airtight container for up to 3 months.
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