Oatmeal Dark Chocolate Chip Cookies
These Oatmeal Dark Chocolate Chip Cookies are the perfect thick and chewy cookies. Loaded with oatmeal and dark chocolate chips, you will definitely want more than one!
Try our Super Soft Chocolate Chip Cookies next!
Best Oatmeal Cookies
If you love the chewy texture of oatmeal, then you’ll also love it in these delicious cookies. We keep a large stash of old-fashioned oatmeal in the pantry for many recipes, including Maple Pecan Granola, Oatmeal Raspberry Jam Bars, and these healthy Blueberry Baked Oatmeal Cups.
Why This Recipe Works:
- SIMPLE – These chewy oatmeal cookies are classic that use simple ingredients.
- ULTRA CHEWY – We love the crisp exterior and chewy center in these.
- FULL OF CHOCOLATE – These are chocolatey goodness, loaded with dark chocolate chips. The perfect cookies to satisfy your sweet tooth!
- BEST OATMEAL COOKIE – These chewier cookies are simply the best! I hope you give these a try the next time you’re craving cookies.
What you’ll need to make the Best Oatmeal Chocolate Chip Cookies:
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Old-Fashioned Oatmeal
- Baking Soda
- Kosher Salt
- Ground Cinnamon
- Dark Chocolate Chips
To change up the flavor profile, you could add peanut butter chips, milk chocolate chips, or semi-sweet chocolate chips. Or try using raisins for oatmeal raisin cookies.
How to make Oatmeal Dark Chocolate Chip Cookies:
Step 1
Cream butter and sugars. Combine softened butter and both sugars in the bowl of a large standing mixer with a paddle attachment. Start the mixer on low speed and mix until the butter and sugars are creamed together.
Step 2
Add eggs and vanilla. Add the eggs and vanilla extract and mix again until well combined.
Step 3
Add dry ingredients. Then add the flour, oatmeal, baking soda, cinnamon, and salt to the wet ingredients. Start the mixer again and run until everything is combined. Don’t over-mix.
Step 4
Fold in chocolate chips. Add the dark chocolate chips to the cookie dough and mix again until combined.
Step 5
Chill. Use a large cookie scoop to form the cookies into about 24 equal-sized balls. Place on a pan lined with parchment paper and chill for at least two hours (or overnight).
Step 6
Bake. Preheat oven to 350 degrees. Place six cookies on a baking sheet lined with parchment paper and bake until slightly golden brown on top, about 12-14 minutes.
Remove homemade oatmeal cookies from the oven and top with some fresh sea salt.
Step 7
Cool. Let the cookies sit on the pan for five minutes before transferring them to a wire rack.
Storing and Freezing:
- Store these chewy oatmeal chocolate chip cookies in an airtight container at room temperature for 4-5 days.
- Freeze unbaked cookie dough balls in a freezer bag for several months. A great way to have a fresh batch of these cookies for a last-minute treat.
- Freeze the baked cookies in a freezer bag for up to three months.
Cookie Baking Tips:
- Use room-temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion that traps air. While baking, this trapped air expands to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
- CAREFULLY MEASURE THE FLOUR! Either use the spoon and level method or a digital scale to measure your flour. Scooping flour will lead to TOO MUCH flour and the cookies will not turn out.
- Chill your dough. This will allow the fat in the cookies to chill and firm up. When baking, this chilled fat will prevent an over-spreading of the cookies. The resting time will also allow the flour to soak up the liquids in the dough. When the cookies are fully-hydrated, they brown better, bake more evenly, and have a more complex flavor.
- Bake your cookies to YOUR preference. If you like your cookies darker, bake them longer. If you like them gooey, then slightly under-bake them. You do you!
- Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for best results. If using a convection oven, you can bake two batches at a time.
Other Delicious Cookie Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Oatmeal Dark Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter – softened to room temperature
- 3/4 cup granulated sugar (150 grams)
- 3/4 cup brown sugar (155 grams)
- 2 large eggs – at room temperature
- 2 teaspoons vanilla – I use Watkins vanilla
- 2 3/4 cups old-fashioned oatmeal (220 grams)
- 2 cup all-purpose flour (240 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 10 oz. dark chocolate chips
Instructions
- ** This recipe works best if you use a digital scale to measure the ingredients noted.
- Preheat oven to 350 degrees.
- In a large standing mixer, cream the butter and sugars together until creamy. Add eggs and vanilla and mix again.
- Then add the dry ingredients – oatmeal, flour, baking soda, salt, and cinnamon. Mix again until just combined.
- Gently fold in the dark chocolate chips – either in the mixer or fold in by hand.
- Use a cookie scoop to form approximately 24 cookie balls. Place on a baking sheet lined with parchment paper.
- Place pan in the refrigerator for two hours or overnight.
- Preheat oven to 350 degrees. Bake for 12 – 14 minutes, or until cookies are very slightly browned on top. Let cookies sit on baking sheets for five minutes.
- Gently transfer cookies to cooling racks.
Notes
Cookie Baking Tips:
- Use room-temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion that traps air. While baking, this trapped air expands to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
- CAREFULLY MEASURE THE FLOUR! Either use the spoon and level method or a digital scale to measure your flour. Scooping flour will lead to TOO MUCH flour and the cookies will not turn out.
- Chill your dough. This will allow the fat in the cookies to chill and firm up. When baking, this chilled fat will prevent an over-spreading of the cookies. The resting time will also allow the flour to soak up the liquids in the dough. When the cookies are fully-hydrated, they brown better, bake more evenly, and have a more complex flavor.
- Bake your cookies to YOUR preference. If you like your cookies darker, bake them longer. If you like them gooey, then slightly under-bake them. You do you!
- Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for best results. If using a convection oven, you can bake two batches at a time.
These cookies are so moist – perfect texture and perfect combination with oatmeal and chocolate!
Can I add roasted chopped pecans to this recipe and if so should I adjust other ingredients or bake time?
I think you could just add the pecans to the batter. You may want to cut back on the dark chocolate.
What size do I make these…. 1 T or 2T. I don’t have any cookie scoop but need to buy some. Thanks
I use a medium cookie scoop for these – so closer to 2T.
Can I use semi sweet mini chocolate chips? Should I adjust recipe if I do that?
You can use whatever chips you’d like.
can i use quick oats instead of old fashion?
Yes, you can use quick oats instead.
Made the dough last night and baked this morning. Soooo yummy and moist!
Hi Judy! I’m so glad you enjoyed the cookies. They are Mike’s favorites! Thanks so much for your feedback. 🙂
I love chocolate chip oatmeal cookies! These look so rich and delicious ♥
They really are delish! Thanks for your feedback, Natalie! 🙂
I love oatmeal. I love chocolate chips. I love cookies. This recipe is awesome!
The best ? ever and I would know! Please give these a try!