Chocolate Oatmeal Cookies

These soft and chewy Chocolate Oatmeal Cookies are perfect for an easy dessert, afternoon snack, or anytime you’re craving something chocolatey. With rich cocoa, plenty of chocolate chips, and old-fashioned oats, they’re simple to make and stay soft and chewy.

Course Desserts

Cuisine American

Keyword chocolate cookies, chocolate oatmeal cookies, cookies, oatmeal cookies

Prep Time 20

Cook Time 14

Total Time 34

Servings cookies

Calories 180kcal

Ingredients

1 cup unsalted butter (224g), softened
1 cup light brown sugar (200g), packed
1/2 cup granulated sugar (100g)
2 large eggs
1 tablespoon vanilla extract pure
1 1/4 cups all-purpose flour (150g)
1/2 cup cocoa powder (45g), natural, unsweetened
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper freshly cracked
3 cups old-fashioned rolled oats (325-330g)
1 1/2 cups semi-sweet chocolate chips (255g)
1/3 cup dark chocolate chips (50g)

Instructions

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes. This step incorporates air and helps create a soft center.
Add the eggs one at a time, mixing on low speed just until combined. Stir in the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and freshly cracked black pepper.*
Fold in the oats and both types of chocolate chips. Let the dough rest for 10 minutes so the oats can hydrate. This helps prevent dry or crumbly cookies.
Scoop 2 tablespoon portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12 to 14 minutes, until the edges are set, but the centers still look slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
For a bakery-style finish, press additional chocolate chips onto the tops of the cookies immediately after removing them from the oven.*

Notes

*Slowly mix the dry ingredients into the wet ingredients until just combined. Do not overmix, as this can make the cookies tough.

*For evenly rounded cookies, gently nudge any irregular edges inward with the back of a spoon while the cookies are still warm.

Storage and Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a freezer-safe container or bag for up to 3 months, placing parchment paper between layers to keep them from sticking together. Let frozen cookies thaw at room temperature before serving.

To warm them back up, place the cookies in a 300°F oven for 3 to 4 minutes or microwave them for about 10 seconds.

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