Chocolate Oatmeal Cookies

By Elizabeth Waterson // Dec 15, 2012 (Updated Nov 18, 2024) // Leave a Comment

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Get ready for an unexpected cookie flavor, you will love these fudgy, brownie-like chocolate oatmeal cookies are easy to make and delish!

oatmeal chocolate cookies on a light pink surface.

This unexpected cookie made me swoon. I adore a chewy oatmeal cookie but have never had a chocolate oatmeal cookie before. This recipe was developed from my pumpkin oatmeal cookies and my chocolate marshmallow cookies. The result is a chewy, chocolatey cookie that my friends dubbed a brownie-like cookie.

Let's get to the recipe

Ingredients

For this cookie recipe you will need your standard cookie ingredients.

Salted Butter. Your butter needs to be at room temperature, so it can properly cream with the sugar.
Brown Sugar. The brown sugar provides, sweetness and a chewy cookie.
Granulated Sugar. The white sugar helps sweeten the cookie dough and the cookies spread while baking.
Large Eggs. You'll need one whole egg and one additional egg yolk for this cookie dough. The extra egg yolk helps provide extra chew and a rich cookie dough. Your eggs should be at room temperature.
Vanilla Extract. The vanilla pairs beautifully with the chocolate.
All Purpose Flour. The flour needs to be measured properly to ensure you have enough, but not too much. I suggest using a scale to weigh your flour.
Rolled Oats or Old-Fashioned Oats. Using the rolled oats as opposed to the quick oats to ensure a nice chewy oatmeal cookie.
Dutch-Process Cocoa Powder. Dutch-process cocoa powder has had the acidity removed for a smoother, more intense chocolate flavor. You cannot swap in natural cocoa powder.
Salt. The salt brings out all of the other ingredients flavor profiles.
Baking Soda. The baking soda helps the cookies spread, rise, and brown while baking.
Baking Powder. The baking powder helps the cookies rise while baking.
Cornstarch. Cornstarch tenderizes the dough for a soft, sweet cookie.
Chocolate Chips. Use the best quality chocolate chips you can! I use Callebaut Chocolate Callets and Callebaut Milk Chocolate Callets.

For another fun oatmeal cookie check out my peanut butter oatmeal cookie recipe.

ingredients for chocolate oatmeal cookies in small glass bowls on a light surface.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat the butter and sugars for 2-3 minutes, scraping down the bowl halfway in between.

butter and sugars in metal bowl on a light surface with an orange and white linen.

You want the mixture to be very light and fluffy. Add in the whole egg, egg yolk, and vanilla extract, mix to combine.

eggs and vanilla added to creamed butter and sugar in metal bowl on a light surface with an orange and white linen.

In a separate bowl mix together the flour, oats, cocoa powder, salt, baking soda, baking powder, and cornstarch.* I suggest sifting your cocoa powder in a fine mesh sieve because it can be quite lumpy*

dry ingredients mixed together and added to wet ingredients on a light surface with an orange and white linen.

Slowly add the flour mixture to the wet mixture, mixing just until combined then stir in the chocolate chips. Place the dough covered in the fridge and turn on the oven. The dough will chill will you preheat the oven.

chocolate oatmeal cookie dough with chocoalte chips added in a metal bowl on a light surface with an orange and white linen.

Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.

double chocolate oatmeal cookies before and after baking on a sheet pan on a light pink surface.

Once the oven is hot, about ten minutes later, scoop 2 tablespoon balls of dough and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. Bang the tray on the counter if your cookies are very puffy. Add extra chocolate chips on top right after baking if desired.

If you want a perfectly round cookie use a larger cookie cutter or mug that fits around the cookie to circle it around to gently shape the cookie into the perfect circle, you need to do this right after coming out of the oven so the cookies will take on the new shape.

After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover cookies in an airtight container for 5 days.

stack of chocolate oatmeal cookies on a plate on top of a linen on a light surface.

This cookie dough can be made ahead of time, scoop it and store it in an airtight container for up to 5 days. You can also freeze the cookie dough for up to three months.

Check out this post on my Cookie Baking Tips

More oatmeal recipes

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Chocolate Oatmeal Cookies

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Print Recipe

Get ready for an unexpected cookie flavor you will love these fudgy, brownie-like chocolate oatmeal cookies are easy to make and delish!

Total Time: 30 minutes

Instructions

In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat the butter and sugars for 2-3 minutes, scraping down the bowl halfway in between. You want the mixture to be very light and fluffy. Add in the whole egg, egg yolk, and vanilla extract, and mix to combine.
In a separate bowl mix together the flour, oats, cocoa powder, salt, baking soda, baking powder, and cornstarch.* I suggest sifting your cocoa powder in a fine mesh sieve because it can be quite lumpy*
Slowly add the flour mixture to the wet mixture, mixing just until combined then stir in the chocolate chips. Place the dough covered in the fridge and turn on the oven. The dough will chill will you preheat the oven.
Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
Once the oven is hot, about ten minutes later, scoop 2 tablespoons balls of dough and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. Bang the tray on the counter if your cookies are very puffy. Add extra chocolate chips on top right after baking if desired. After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover cookies in an airtight container for 5 days.