If you’ve ever craved a cookie that’s deeply chocolatey, soft in the center, and just a little crisp on the edges — meet your new obsession: Chewy Chocolate Oatmeal Cookies. These decadent delights bring together the bold richness of cocoa, the texture of hearty rolled oats, and the sweetness of gooey chocolate chips in every single bite. 🤎
No fancy ingredients, no complicated techniques — just pure chocolate comfort in cookie form. They come together fast, require only an hour of chilling, and bake up beautifully soft. Sprinkle a little flaky sea salt on top before baking for that perfect sweet-salty combo. 😍
💛 Why You’ll Love These Cookies
- Rich Chocolate Flavor – Double the chocolate with cocoa + chips 🍫
- Chewy + Crispy Texture – Soft centers, golden edges — the best of both worlds
- Quick & Easy – Simple pantry ingredients and no-fuss steps
- Oatmeal Boost – Adds heartiness, structure, and chew
- Freezer-Friendly – Make ahead and enjoy whenever your cravings strike
🛒 Ingredients You’ll Need
🧁 For the Dough:
- 2 cups all-purpose flour – For structure and softness; swap up to 1 cup with white whole wheat if desired
- ½ cup unsweetened cocoa powder – Choose Dutch-processed for deeper flavor
- 1 tsp baking soda – Helps the cookies rise gently
- ½ tsp fine sea salt – Balances the sweetness
🧈 Creaming Base:
- ¾ cup (1½ sticks) unsalted butter, room temp – For a rich, tender texture
- ¾ cup light brown sugar, packed – Adds moisture and a hint of molasses
- ¼ cup granulated sugar – Helps crisp the edges just a bit
🥚 Wet Ingredients:
- 2 large eggs – For structure and moisture
- 2 tsp vanilla extract – Enhances the chocolate flavor
🍪 Texture + Chocolate:
- 1 cup old-fashioned rolled oats – Adds chewiness and a rustic texture
- 1½ cups chocolate chips, divided – Use dark, semi-sweet, or a mix. ½ cup is reserved for topping
👩🍳 How to Make Chewy Chocolate Oatmeal Cookies
Step 1: Prep Dry Ingredients
In a medium bowl, whisk flour, cocoa, baking soda, and salt. Break up any cocoa lumps.
Step 2: Cream the Butter & Sugars
Using a mixer, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Step 3: Add Eggs & Vanilla
Mix in eggs one at a time, then vanilla, scraping the bowl as needed.
Step 4: Combine Wet & Dry
Reduce mixer speed and gradually add dry ingredients. Don’t overmix.
Step 5: Stir in Oats & Chips
Fold in oats and 1 cup of the chocolate chips. Dough will be thick and rich.
Step 6: Chill the Dough
Cover and refrigerate dough for at least 1 hour (up to 24 hours).
Step 7: Shape & Bake
Preheat oven to 350°F (175°C). Scoop heaping tablespoons onto lined baking sheets. Flatten slightly.
Bake for 8–10 minutes, until edges are set and centers look soft.
Step 8: Finish with Extra Chocolate
While warm, press a few reserved chocolate chips on top. Let cool 5 mins on tray, then transfer to rack.
💡 Tips for Perfect Cookies
✅ Chill the dough – Enhances texture and flavor
✅ Top with sea salt – Flaky salt highlights chocolate richness
✅ Use room temp butter – For even creaming
✅ Switch up the chocolate – Try chunks, mini chips, or mix milk & dark
✅ Bake in batches – Don’t overcrowd the oven for even baking
🧊 Storage & Freezer Tips
- Room Temp: Store in an airtight container for up to 4 days
- Freezer (Baked): Cool completely, then store in a freezer-safe bag for up to 3 months
- Freezer (Raw Dough Balls): Flash-freeze on a tray, then store and bake directly from frozen (add 1–2 minutes to bake time)
❓ FAQs About Chocolate Oatmeal Cookies
Q: Can I skip the oats?
A: You can, but you’ll lose that signature chewy texture. Substitute with finely chopped nuts for a twist.
Q: What type of chocolate chips are best?
A: Semi-sweet or dark chocolate chips are ideal. You can also mix in white chocolate or peanut butter chips.
Q: Can I use quick oats?
A: Stick with old-fashioned oats for the best texture. Quick oats make the cookies more cakey.
Q: Do I have to chill the dough?
A: Chilling is recommended for flavor and shape, but if you’re short on time, you can bake immediately — just expect a flatter cookie.
✨ Final Thoughts
These Chewy Chocolate Oatmeal Cookies check all the boxes: comforting, satisfying, and dangerously easy to devour. 🍪 The oats add texture, the cocoa brings depth, and the chocolate chips take it over the top. One bite and you’ll understand why they’re a staple in any chocolate lover’s recipe box.
Whether you’re baking for a holiday tray, a friend’s birthday, or just a Tuesday night pick-me-up, this recipe delivers. It’s versatile, freezer-friendly, and easy to scale up for a crowd. You can also get creative — throw in a handful of chopped pecans, swirl in a spoonful of peanut butter, or sprinkle crushed pretzels on top before baking. 🔁
At the end of the day, these cookies offer exactly what we all need: something a little sweet, a little warm, and totally comforting. So go ahead — bake a batch (or two), pour a glass of cold milk, and enjoy one of life’s simplest pleasures. 🍫💛
Short version
Chewy Chocolate Oatmeal Cookies
Ingredients
- 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
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt until the dry ingredients are evenly combined and no lumps remain.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), add the softened butter, brown sugar and granulated sugar. Beat on medium speed for about 2 minutes, until the mixture becomes light in color and fluffy in texture.
- Add the eggs one at a time and then the vanilla extract. Continue beating until fully incorporated, scraping down the sides of the bowl as needed to ensure everything is well blended.
- Reduce the mixer speed to low. Gradually add the dry flour mixture and beat just until combined — avoid overmixing. Stir in the oats and 1 cup of the chocolate chips, mixing on low speed until evenly distributed throughout the dough. Reserve the remaining ½ cup of chocolate chips for topping the cookies after baking, if desired.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours to enhance the flavor and texture.
- When ready to bake, preheat your oven to 350 degrees F. Line baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the baking sheets, leaving space between each cookie. Gently press down the tops of each cookie slightly, as these cookies don’t spread much during baking.
- Bake for 8 to 10 minutes, just until the tops are almost set. Avoid overbaking to keep the centers soft. If baking multiple trays at once, rotate the pans halfway through to ensure even baking.
- As soon as the cookies come out of the oven, gently press a few of the reserved chocolate chips into the tops of each cookie for a decorative touch. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
