Name: Chocolate Oatmeal Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup packed light brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 cups old-fashioned rolled oats; 2 cups semi-sweet chocolate chips

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Short Description

Chocolate Oatmeal Cookies are soft, chewy, and brimming with chocolatey richness. Combining hearty oats with rich cocoa and melty chocolate chips, these cookies offer the perfect balance of texture and indulgence. Whether for a comforting snack or a crowd-pleasing dessert, this recipe delivers pure satisfaction in every bite.

Why You’ll Love This Recipe

Rich and Fudgy: The cocoa powder and chocolate chips give a deep, chocolate flavor that satisfies any sweet tooth.
Chewy and Hearty: Oats add a rustic texture and make these cookies extra satisfying.
Easy to Make: No special techniques needed—just classic ingredients and simple steps.
Great for Gifting: These cookies stay soft and delicious, making them ideal for gift boxes or cookie exchanges.
Versatile: Customize with nuts, dried fruit, or different types of chocolate chips.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned rolled oats
2 cups semi-sweet chocolate chips

Directions

Preheat Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream the Butter and Sugars:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using a hand or stand mixer (3–4 minutes).
Add Eggs and Vanilla:
Beat in the eggs one at a time, then add the vanilla extract. Mix until fully combined (about 2 minutes).
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined (3 minutes).
Add Oats and Chocolate Chips:
Stir in the rolled oats and semi-sweet chocolate chips until evenly distributed (2 minutes).
Shape the Cookies:
Scoop heaping tablespoons of dough and place onto prepared baking sheets, spacing them 2 inches apart (5 minutes).
Bake:
Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking to keep them chewy.
Cool:
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: Approximately 210 kcal per cookie

Variations

Nutty Option: Add 1 cup chopped walnuts or pecans for added crunch.
Double Chocolate: Use chocolate chunks or add 1/2 cup white chocolate chips for extra decadence.
Spiced Version: Mix in 1/2 teaspoon of cinnamon or espresso powder for a warm twist.
Gluten-Free: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
Dried Fruit: Stir in 1/2 cup dried cranberries or cherries for a fruity note.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing Dough: Freeze portioned dough on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
Reheating: Warm cookies in the microwave for 10 seconds to enjoy a fresh-from-the-oven taste.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and less chewy. Rolled oats provide a heartier bite.

How do I keep my cookies soft?

Avoid overbaking and store with a slice of bread in the container to retain moisture.

Can I reduce the sugar?

You can reduce each sugar slightly, but it may alter the texture and sweetness.

Can I make these cookies without cocoa powder?

Omitting the cocoa will change them into oatmeal chocolate chip cookies, but it’s a fine variation.

Can I use salted butter?

Yes, but reduce or omit the added salt to avoid an overly salty cookie.

Why did my cookies spread too much?

Make sure your butter isn’t melted, and try chilling the dough for 30 minutes before baking.

Can I use oil instead of butter?

Butter is preferred for flavor and texture, but you could experiment with coconut oil for a dairy-free version.

Do these cookies freeze well?

Yes. Freeze baked cookies or unbaked dough for up to 2 months.

What can I substitute for chocolate chips?

Use chopped chocolate bars, peanut butter chips, or butterscotch chips as alternatives.

Can I make them smaller?

Yes. Use a 1-tablespoon scoop and reduce baking time to 8–9 minutes.

Conclusion

Chocolate Oatmeal Cookies are a rich, chewy, and comforting treat perfect for any occasion. Easy to make and endlessly customizable, these cookies are sure to become a favorite in your baking rotation. Whether enjoyed with a glass of milk or as a sweet pick-me-up, they deliver chocolatey joy in every bite.

Chocolate Oatmeal Cookies

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Author: Douaa
Total Time: 30 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These Chocolate Oatmeal Cookies are soft, chewy, and packed with rich cocoa and chocolate chips. With hearty oats and a fudgy bite, they’re the perfect cozy cookie for any chocolate lover!

Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter and Sugars:
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (3–4 minutes).
Add Eggs and Vanilla:
Beat in the eggs, one at a time, then mix in the vanilla extract until well incorporated.
Mix Dry Ingredients:
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture and mix until just combined.
Add Oats and Chocolate Chips:
Stir in rolled oats and chocolate chips until evenly distributed.
Scoop and Bake:
Drop dough by heaping tablespoons onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until edges are set but centers are still soft.
Cool:
Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Notes

For even richer cookies, use dark cocoa powder. Add a pinch of cinnamon for a warm spice twist. Store in an airtight container for up to 5 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American