Chocolate Oatmeal Cookies
Rich, chocolatey, and chewy, these double Chocolate Oatmeal Cookies with chocolate chips are a sweet treat everyone loves. You have to love this chocolate lovers’ spin on the old-time favorite oatmeal cookie. The addition of cocoa to the batter and dark chocolate chips make this an irresistibly chocolatey cookie.
Today’s oatmeal cookie recipe comes with a little bit of embarrassment. Not embarrassment about the recipe–I’m pretty proud of this one, if I do say so myself. No, I’m embarrassed because it’s taken me a whole lifetime to make a chocolate oatmeal cookie! Why did I never think of adding chocolate to my oatmeal cookies before this???!!
I mean, REALLY! Chocolate in anything is good. In an oatmeal cookie?! Perfection.
Sure, I’ve made my share of oatmeal chocolate chip cookies. That combo of chewy soft oatmeal and sweet chocolate flavor is pretty much universally loved, right? This is the first time I’ve taken my oatmeal cookies to the next level of chocolate decadence by putting cocoa powder in the actual dough. And oh my goodness, I have no regrets.
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Chocolate Oatmeal Cookies
This oatmeal cookie recipe starts with a basic drop cookie dough. It has a little less flour than some oatmeal cookie recipes since the cocoa powder adds a little extra volume to the dry ingredients. Uncooked oats and dark chocolate chips folded into the batter make the cookie dough complete.
Drop onto a cookie sheet, bake, cool, and enjoy! Just a warning – these can truly be irresistible if you’re a chocolate lover. If you’re making these for a party, you may need to hide them from yourself to keep them from “accidentally” disappearing. These cookies are AMAZING when warm with a glass of milk, and taste like a fudgy brownie with oats.
Double Chocolate Oatmeal Cookie Ingredients
Gather together these pantry staples to make these easy, chewy cookies:
Unsalted butter, room temperature
Granulated white sugar
Brown sugar
Large eggs
Pure vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Rolled oats (also called old-fashioned oats)
Dark chocolate chips
I’ve put a detailed list of these simple ingredients in the recipe card at the end of the post, so make sure to check it out!
How to make Chocolate Oatmeal Cookies with Chocolate Chips
Prepare: First, preheat oven to 375 degrees F and prepare a baking sheet with nonstick cooking spray or parchment paper.
Dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or a separate large bowl), cream the butter and sugars together until light and fluffy, about 4 minutes. Add the eggs and vanilla and mix until combined, scraping down the sides of the bowl as needed.
Cookie Dough: Add the flour mixture to the butter mixture, beating just until combined. Then stir in the oats and dark chocolate chips with a wooden spoon.
Bake: Drop the cookie dough by rounded tablespoonfuls (or use a #60 cookie scoop to put the batter onto the cookie sheets) onto the prepared baking sheet and bake for 8-10 minutes until set.
Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Recipe Additions and Substitutions
While I highly recommend using dark chocolate chips, if you’re not a fan of dark chocolate, you can definitely swap them out. Semi-sweet chocolate chips would taste wonderful in these oatmeal cookies, and so would milk chocolate. You could also use white chocolate chips. Personally, I like a combination of ½ cup semi-sweet chocolate chips with ½ cup dark chocolate chips.
Add chopped nuts for a little crunch.
Dried fruit like raisins, cherries, or cranberries would also provide a great flavor and a nice chewy texture.
Rolled oats are the best choice for baking. Quick oats will get soft too quickly, and you’ll end up with a different texture.
FAQs
What’s the best way to store leftover Double Chocolate Oatmeal Cookies?
Store these cookies in an airtight container at room temperature. They will last for 4-5 days.
Can you freeze these cookies?
Yes! Double chocolate chip oatmeal cookies freeze wonderfully! Once cooled completely, transfer cookies to a freezer bag or other container and store them in the fridge for up to 3 months.
To thaw, place them on the counter for a few hours, then enjoy!
Can I cut down the sugar in the recipe?
Yes, if you’re worried these are too sweet, you can reduce the sugar in the recipe by 1/4-1/2 cup. However, the cookies may not spread as much and have a different appearance.
I know these Double Chocolate Oatmeal Cookies will be a regular feature in my kitchen from now on. In fact, I might just need to bake another batch of these right now. I hope you like them as much as I do!
More Oatmeal Cookie Recipes to Try
If you love oatmeal cookies, I have all sorts of varieties for you to try next time. Here are some of my favorites:
Apple Cinnamon Oatmeal Cookies
Oatmeal Cranberry White Chocolate Cookies
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Double Chocolate Oatmeal Cookies
Ingredients
Instructions
Notes
Any chocolate chips can be substituted. Personally, I like a combination of ½ cup semi-sweet chocolate chips with ½ cup dark chocolate chips.
These cookies are AMAZING when warm with a glass of milk, and taste like a fudgy brownie with oats.
When I first started blogging, I sometimes rated things I made on a scale of 1-4 with 4 being the best. These double Chocolate Chip Oatmeal Cookies earned 3 1/2 rolling pins and were a hit with my family!
This post was originally published on Semptember 26, 2016. It has been updated in format and with pictures on July 14.
The post Chocolate Oatmeal Cookies appeared first on 365 Days of Baking.