Chewy Chocolate Oatmeal Cookies
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.
Enjoy one of these oatmeal chocolate chip cookies with a glass of cold brew coffee or a cup of tea. Then try my best chocolate chip cookies recipe or peanut butter oatmeal cookies.
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.
These look really good! I am planning to make them this weekend.
This recipe is excellent. Kind of a mix between a brownie and an oatmeal chocolate chip cookie. Best of both worlds.
These look yummy! I’ve recently started on an oatmeal kick and have been using oatmeal in cookie recipes, so good!
I love baking with oatmeal. I’m always adding it to cookies and muffins, as well as making big batches of granola, one of my latest obsessions!
I made these and they are absolutely delicious ?
This cookie was hit in my household. Brownie texture and little taste of oatmeal. This has been move to favorite box.
These are amazing!
Delicious cookies.. Enjoyed making and eating them. Thanks
Could I make them without brown sugar??
You could substitute granulated sugar instead. If you just leave out the brown sugar the cookies will have almost no sweetness and the texture won’t be as good.
Hi Kristine, I made a batch of these and they were absolutely delicious. I used 1 cup wheat flour, 1 cup oats and 1 cup all purpose flour. The result was a bit more crispy and chewy cookies. I absolutely loved them.
I would like to make them again but can I substitute eggs with flax eggs? Please let me know. Thank you.
I’m so glad you enjoyed these! I’ve used flax eggs in breakfast cookie recipes, but haven’t tried them in this cookie recipe. They may work, but I can’t say for sure. If you try it, let me know how they turn out. 🙂
Made these the other day and I’m now making them again. Super yummy. I added some walnuts and it took these cookies to the next level. Definitely keeping this recipe. So yummy!!!
Hi, Kristine – I love this recipe! It was a favorite when I was in high school, and I lost the recipe over the years. I found one that was too flat and then tried your recipe This is exactly what I remember! Thank you many times over!
I use a dutch process blend cocoa and half chocolate chips, half Andes mints pieces. Dangerously delicious! My teenage son just asked me to make them the second time this week. They have kicked peanut butter cookies out as his favorite.
I’m glad you’re enjoying this recipe! I bet they are so good with the Andes mints pieces.
These were perfect. Tasty and a tiny bit healthy!
It was hard for me to find a chocolate oatmeal cookie and I’m so glad to find this recipe. Taste like a brownie/cookie amazing. I love the fact that it had oatmeal in it. Good chocolate cookie with the added fiber of oatmeal. I added walnuts to the mix to take it to the next level. This will always be in my cookie rotation. Also adding chocolate chip pieces after baking is just the right extra touch. Thank you for this great recipe.