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
- Peanut Butter Oatmeal Cookies
- Oatmeal Butterscotch Cookies
- Oatmeal Cranberry White Chocolate Cookies
- Toffee Coconut Oatmeal Bars
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Double Chocolate Oatmeal Cookies
Ingredients
- ¾ cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 ½ cups packed brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups rolled oats
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- In the bowl of a mixer fitted with the paddle attachment, cream butter and sugars together, about 4 minutes.
- Add the eggs and vanilla and beat until thoroughly combined.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture, beating just until combined.
- Mix in the oats.
- Mix in the dark chocolate chips.
- Using a #60 cookie scoop, place dough onto a baking sheet about 1 1/2 inches apart and bake for 8-10 minutes, until set.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use a #60 cookie scoop to put the batter onto the cookie sheets. The recipe makes 81 cookies.
- 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.
Comments & Reviews
I love oats and chocolate together! These look fantastic!
Those look really delicious – yum! Going to give this a try.
Brilliant! I’ve had chocolate chip oatmeal cookies but not double chocolate. Love it!
Genius! I can’t believe I’ve never thought of putting chocolate right in the oatmeal cookies either… I guess oatmeal chocolate chip is just so ingrained in my brain that I didn’t even think of other ways to add chocolatey goodness to the mix. Derp. 🙂
All these need to achieve total perfection is a big glass of milk for dunking!
Double chocolate always gets me 🙂 These cookies sound awesome!
Would love to add walnuts/raisins to the mixture…sounds good?
Miss SG, you could definitely do that. What a great idea!
Can I use quick cooking oats instead?
Brenda, you definitely can use quick oats. They’re just going to be a softer consistency. I interchange them all the time in my cookies. 🙂
How many cookies does this make? sounds beautiful <3
Ramsha, unfortunately, the family started eating them before I could get a count. I’m thinking around three dozen give or take.
Oatmeal is always great. I will try your recipe for my breakfast.
I tried this recipe today with the following changes. 1/2 cup butter and 1/4 cup Natural Peanut Butter, 1 cup flour(instead of 1 1/2-I used 1/2 white whole wheat flour), 1 1/4 cup sugar(2 cups seemed like a lot).
They are delicious!! They didn’t spread quite as nicely as the picture, probably due to less sugar. However, I know 2 cups would have been too sweet for me. I will probably use 1/4-1/2 cup less oatmeal next time and they will be perfect.
Thank you!!
That’s awesome! Thanks so much for commenting and letting me know. I like the idea of cutting down on the sugar as I think it was a bit too sweet for me as well.
These cookies are absolutely fantastic. This is my second time to make them – even the dough is good. After two failed attempts at cookies earlier today, this recipe is the perfect one to adjust my frazzled state. Thank you!
Oh, Athelas, I’m so glad to hear that, but sorry for your frazzled state! Thank you so much for letting me know.
I hate days like that in the kitchen. I had one the other day when I had to redo a recipe four times in order to get it right. I was SO done by the time it actually worked that I couldn’t stand to look at it anymore. haha
Keep at it girl!
Just made these! So delish! I used mini chocolate chips and steel cut oats since that what’s I had and love them!!!! Resisting from eating all the batter!
Lauren, that’s awesome! Thanks so much for letting me know. Don’t worry, your secret would be safe with me if you ate all the batter. 😉
Made theses today and they were very good. Can you freeze theses.??
And can I use my old oatmeal recipe ” Vanishing Oatmeal Cookies”. From Quaker. Has pretty much the same ingredients.
If I were to omit the chocolate chips would I need to add in anything to compensate?
Excellent! These are delicious. A perfect treat as we are isolated. Thank you!
Wonderful! I add a few chocolate chips, but also toffee bits and pecans. My husband loves the dough so I started using flaxseed eggs so they are safe, and simply put the dough balls in the fridge. They are a staple here now. Thank you!
used peanut butter chips instead of choc ones, and made them into bar cookies, yum