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Chocolate Oatmeal Cookies are a simple cookie to make and have a soft, chewy interior and rich chocolate flavor! They’re perfect for snacks, dessert or to keep in the freezer for unexpected company!
Why You’ll Love Chocolate Oatmeal Cookies
- They’re quick to whip up! There’s no need to chill the dough so you can make ’em and bake ’em right away!
- Chocolatey goodness! Chocolate seems to make everything better and that’s certainly the case with these cookies!
- Hearty and satisfying! These cookies are full of hearty oats, adding texture and fiber to keep you full longer!
These are baked, but if you’re looking for a no bake version, be sure to check out my no bake chocolate oatmeal cookies!
Ingredients Needed (Amounts in the Recipe Card Below)
- Butter – You can use salted or unsalted butter (though I always use salted)! Be sure the butter is softened before beginning.
- White Sugar and Brown Sugar – Brings sweetness and the molasses in the brown sugar helps keep them nice and soft.
- Eggs – I always use “large” eggs; room temperature is best when baking.
- Vanilla Extract – Pure vanilla extract or imitation vanilla is fine.
- All Purpose Flour
- Unsweetened Cocoa Powder – Natural cocoa powder such as Hershey’s.
- Baking Soda – Be sure that the baking soda is fresh so the cookies rise properly.
- Salt
- Oats – For this recipe, you’ll want to use quick-cooking oats.
- Pecans or Walnuts – Optional, but I love the added crunch!
How to Make Chocolate Oatmeal Cookies
Start by creaming the butter and sugars in a bowl. A stand mixer works best as it’s a very thick dough.
Then, add the eggs and vanilla. Stir until well-combined, scraping down the sides of the bowl to ensure everything is incorporated.
Now you’ll add the rest of the dry ingredients (except for the oats), the flour, cocoa powder, soda and salt. Again, scrape down the sides of the bowl.
Add the oats and nuts (if using) and stir until well-combined. If you’re wanting it extra chocolate-y, you can add 1 cup of chocolate chips in place of the nuts!
At this point, you can either bake right away or store in the refrigerator for up to 48 hours.
Use a cookie scoop (I use a size 24 cookie scoop, about 2 2/3 tablespoons) to transfer the dough onto a baking sheet, making sure to give plenty of space for them to spread. Use non-stick baking sheets or use parchment paper for easy removal.
Bake the cookies just until they’re done. Start the time at 8-10 minutes and take a peek at them. Add additional time if needed then let them cool for a couple minutes before removing to a wire rack to cool completely.
Storing Chocolate Oatmeal Cookies
Store the cookies in an airtight container on the counter for up to 4 days.
Freeze the Cookies
You can freeze the cookies in raw cookie dough balls OR after they’re baked.
- To bake the frozen cookie dough, bake directly from frozen, adding an extra minute or two onto the baking time.
- When ready to enjoy the frozen baked cookies, simply let them thaw on the counter and enjoy.
Tips for The BEST Cookies
- Do NOT Overtake the Cookies – The key is to bake them juuuust until they’re done. Overbaked cookies will be hard and crumbly – and nobody wants that!
- Use a Stand Mixer (or prepare your muscles!) – This is a very thick dough, so I recommend using a stand mixer. If you don’t have a stand mixer, get your muscles and a wooden spoon ready to do some serious stirring!
- Use a Cookie Scoop for Even Cookies – I recommend using a cookie scoop so the cookies are all the same size. When they’re the same size, they bake evenly and are all done at the same time.
How do you know when chocolate cookies are done?
Because of the cocoa in these cookies, you aren’t going to see a “golden brown” appearance like you would in a chocolate chip cookie to tell done-ness. Therefore, it’s a little more tricky to know when they’re done – and it’s imperative to NOT overbake these!
So, how do you make sure you’re taking them out at the right time? Look at the photo below. Notice how most of the cookie looks dry to the touch, but then the cracks in the cookie still look super moist and maybe even undercooked? That’s when you want to take them out of the oven! They’ll continue to bake on the pan for a couple minutes and will set up once they cool.
Another great option is to bake just 1-2 cookies on the first sheet. Set the timer at 11 minutes, take them out of the oven when the timer goes off, let them cool for awhile and see what you think! If it needs more time, add more time for the next pan.
Other Cookie Recipes You’ll Love!
- Cookies & Cream Cookies
- Chewy Oatmeal Cookies
- Molasses Cookies
- Turtle Cookies
- Buttermilk Cookies
- Pop Tart Cookies
- Funfetti Cookies
Chocolate Oatmeal Cookies
Equipment
- Baking Sheets
Ingredients
- 1 cup salted butter softened
- 1 1/2 cups sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups quick oats
- 1/2 cup chopped pecans optional
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl (a stand mixer will work best) cream together the butter and sugars until fluffy.1 cup salted butter, 1 1/2 cups sugar, 1 cup brown sugar
- Add the eggs and vanilla and combine.2 eggs, 2 teaspoons vanilla
- Add the flour, cocoa, baking soda and salt and stir until combined.1 1/2 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- Stir in the oatmeal and nuts.3 cups quick oats, 1/2 cup chopped pecans
- Scoop onto prepared baking sheets and bake for 8-10 minutes. Add additional time as needed, but make sure to not overbake!
- Remove to a cooling rack.
These cookies are delicious! My hubby couldn’t stop raving about them!
Can you use old fashioned oats?
Hi Kelsey – I haven’t tried this recipe with old fashioned oats. However, I do believe it should work okay, but the texture will be different. Hope that helps!!
Kelsey
One of the best chocolate oatmeal cookies I ever made. These are extremely moist, perfectly sweet, super easy to make.
I wanted to love these, I followed your recipe exactly, but they just turned out super dense and did not look like the ones you made.
I used European cocoa, as I am in Denmark. Would that have made a difference?
Hi Abbi – I’ve never used European cocoa so I’m unsure. I’m sorry this recipe didn’t work for you!! ~Kelsey
Well I made these cookies but they baked flat and ran all over the sheet pan. Lol so I have “sheet pan” cookies. Taste good but need to tweak things I guess.
Love this recipe. I make it over and over. I never tire of the ultimate richness of this cookie.
I was skeptical about this recipe since I never use oats but I used old-fashioned oats since I did not have quick oats and it worked great! They taste amazing like a brownie mixed with an oatmeal cookie, delicious.
Best chocolate oatmeal cookie ,that I have ever baked. It it is delicious .
So happy to hear you enjoyed it!! 🙂 ~Kelsey
these were absolutely amazing, made larger cookies and smaller ones
Simply, Oh my…..!!!
hi , can i add white chocolate chips?
Yes! That should work just fine. Enjoy!! ~Kelsey
These turned out to be awesome!! I was short on flour so used 1 cup flour and 1/2 cup almond flour. These are the best chocolate oats cookies! Thank you for this recipe!