Chocolate Oatmeal Cookies
Posted Jul 08, 2026
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These chocolate oatmeal cookies have chewy edges, gooey fudgy centers and double chocolate in every bite! They’re easy to make and a chocolatey twist on classic oatmeal cookies!
I took my famous oatmeal cookie recipe, added more chocolate and created the best chocolate oatmeal cookies!
This recipe is everything you love about oatmeal cookies, but with double chocolate so you know they’re delicious. They are sweet and buttery with cocoa powder in the dough for fudgy, decadent chocolate bliss. Choose your favorite chocolate chips or mix-ins to make them your own!
Why You’ll Love These Chocolate Oatmeal Cookies
- Easy to make
- Great prep-ahead cookies
- Two forms of chocolate
- Gooey centers, crispy edges
- Chewy oatmeal texture
Chocolate Oatmeal Cookies: Ingredients & Substitutions
- All-purpose flour. Use 1:1 gluten-free baking flour to make the recipe gluten-free.
- Salted butter. Unsalted butter works well too!
- Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
- Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
- Oatmeal: For the perfect, chewy texture, use old-fashioned (or rolled) oats. You can use quick oats, but using them will make the cookies slightly more puffy/less chewy.
- Cocoa powder. Use unsweetened for the best results.
- Sea salt. I only bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Chocolate chips. You can use chips, chunks, chopped chocolate bars, whatever you prefer. You can also use milk, dark, semisweet, or white chocolate chips or peanut butter chips. You can also mix in nuts or dried fruit.
How to Make Chocolate Oatmeal Cookies
Let’s walk through this recipe together, and don’t forget to watch the video for additional help!
Begin by creaming the butter and sugars together in the bowl of a standing mixer fitted with the paddle attachment, and beat until combined. Or, you can beat in large bowl with a handheld mixer.
Chill the dough
Note that in this recipe, the dough needs to be chilled before baking, so plan accordingly!
Then, add the egg and vanilla and beat on medium-high speed until the mixture is light. This takes about 1 minute.
Then, add the flour, cocoa powder, cinnamon, salt, baking soda and baking powder and beat on medium-low speed until incorporated.
Next, add the old-fashioned oatmeal and stir until evenly distributed throughout the dough.
Then, stir in the chocolate chips (or your preferred mix-ins). Here are some suggestions:
What mix-ins can I use in this recipe?
- Chocolate chips or chopped chocolate bars
- Flavored baking chips: peanut butter, white chocolate, butterscotch, etc.
- Dried fruit (raisins, cherries, cranberries)
- Nuts (walnuts, pecans, etc).
Once the dough is finished, transfer it to a container with a lid (or just cover the mixing bowl with plastic wrap), and chill in the refrigerator for at least 1 hour, and up to overnight. Once it is chilled, use a 2 Tablespoon cookie scoop to portion out the dough.
Roll it into balls and place them evenly spaced on a parchment or silicone lined baking sheet.
Bake the chocolate oatmeal cookies in a preheated oven for 9-11 minutes, until tops are just barely set. Remove from oven and immediately tap the cookie sheet forcefully on the counter 3 times.
Then, let the chocolate chip oatmeal cookies cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
Serve
Enjoy the chocolate oatmeal cookies slightly warm or at room temperature. Or, you can let them cool completely and drizzle them with some vanilla icing (like these iced oatmeal cookies).
More Oatmeal Cookie Recipes
Some of my favorite cookie recipes are oatmeal cookies! If you love this recipe, you need to try these:
- The very best oatmeal cookies ever (also try my oatmeal raisin cookies).
- Iced oatmeal cookies – better than store-bought.
- Oatmeal cream pies – more delicious than your childhood favorites.
- Peanut butter oatmeal cookies
- Pumpkin oatmeal cookies and apple oatmeal cookies are perfect for fall.
- Cranberry oatmeal cookies
- Brown butter oatmeal cookies are next-level delicious.
- Oatmeal chocolate chip cookies
- Oatmeal butterscotch cookies (aka: scotchies)!
Store
Store leftover double chocolate oatmeal cookies in an airtight container at room temperature for 3-5 days.
Freeze
Or, freeze baked cookies in an airtight container in the freezer for up to 1 month. Thaw at room temperature.
To freeze cookie dough, roll the dough into balls and put them in an airtight container in the freezer for up to 1 month. Thaw the dough to room temperature then follow the baking instructions in the recipe.
Chocolate Oatmeal Cookies Recipe FAQS
Old-fashioned oats are the best choice for the classic chewy texture. You can use quick-cooking for a softer cookie.
Here’s a quick list of my favorite mix-ins:
-Chocolate chips
-Chopped chocolate bars
-Any other baking chip: peanut butter, white chocolate, butterscotch, etc.
-Dried fruit (raisins, cherries, cranberries)
-Nuts (walnuts, pecans, etc).
Yes! You can double the recipe and it will make 32 cookies.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Double Chocolate Oatmeal Cookies
Video
Equipment
Ingredients
- ½ cup salted butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 1 ½ cups old-fashioned oatmeal
- 1 cup semisweet chocolate chips
Instructions
Make the Dough & Chill
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, brown sugar and granulated sugar for 1 minute.
- Add the egg and vanilla and beat for an additional 1 minute.
- Then, add the flour, cocoa powder baking soda, baking powder, sea salt and cinnamon and beat – starting on low speed and increasing to high, until the ingredients are incorporated. You may need to pause, scrape down the sides and continue beating.
- Beat in the oats until evenly distributed throughout the cookie dough.
- Then, stir in the chocolate chips.
- Transfer the dough to an airtight container and chill for at least 1 hour.
Bake, Cool & Serve
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line two baking sheets with silicone baking mats or parchment paper.
- Use a 2 Tablespoon cookie scoop to portion the dough, then roll each portion into a round ball.
- Place the balls evenly spaced on the two baking sheets (8 on each sheet).
- Bake in the preheated oven for 9-11 minutes, until tops are just barely set.
- Remove from oven and immediately tap the cookie sheet forcefully on the counter 3 times.
- Then, let the cookies cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
Notes
- All-purpose flour. Use 1:1 gluten-free baking flour to make the recipe gluten-free.
- Salted butter. unsalted butter works well too!
- Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
- Granulated Sugar. use white granulated sugar or organic cane sugar for the best results.
- Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but using them will make the cookies slightly more puffy/less chewy.
- Cocoa powder. Use unsweetened for the best results.
- Sea salt. I only bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Chocolate chips. You can use chips, chunks, chopped chocolate bars, whatever you prefer. You can also use milk, dark, semisweet, or white chocolate chips or peanut butter chips. You can also mix in nuts or dried fruit.
- Chocolate chips or chopped chocolate bars
- Flavored baking chips: peanut butter, white chocolate, butterscotch, etc.
- Dried fruit (raisins, cherries, cranberries)
- Nuts (walnuts, pecans, etc).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
