Chocolate Oatmeal Cookies are such a simple treat. With a soft, chewy interior and rich chocolate flavor, they're perfect for snacks, dessert or to keep in the freezer for unexpected company!Jump to Recipe
Sometimes I'm in the mood for a super ooey-gooey decadent dessert, like Chocolate Chip Cookie Cobbler or Cheesecake Brownies. But then there are times a more simple classic is calling my name, like a perfectly chewy Chocolate Chip Cookie, Oatmeal Bars, or these Chocolate Oatmeal Cookies.
Simple doesn't mean boring! Simple just means less complex - and that's certainly not a bad thing in my eyes. My mom often made these Chocolate Oatmeal Cookies growing up and I've always been a fan. They're good straight outta the oven, right out of the freezer or room temperature dunked in a glass of ice cold milk!
- Butter - I always use salted unless otherwise noted
- White and Brown Sugar
- Eggs - I always use "large" eggs
- Vanilla Extract
- All Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Quick Oats
- Pecans or Walnuts - Optional, but I love the added crunch!
How to make delicious Chocolate Oatmeal Cookies
Although the recipe will tell you the order of ingredients and how to mix up the cookies, there are a couple things to note. First off, 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! 🙂
Second, the key to delicious chocolate oatmeal cookies is to bake them juuuust until they're done. Overbaked cookies will be hard and crumbly - and nobody wants that! See my tips below on how to know when the cookies are done.
How do you know when the 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 delicious cookie recipes
Cookies & Cream Cookies - As a huge Oreo lover, these will always be one of my favorites!!
Chewy Oatmeal Cookies - Ahhh the simplicity of these cookies is perfection!!
Molasses Cookies - Talk about another simple classic!! These are perfectly spiced and so chewy!
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Chocolate Oatmeal Cookies
- 1 cup salted butter softened
- 1 ½ cups sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 ½ cups flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups quick oats
- ½ cup chopped pecans optional
- 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.
- Add the eggs and vanilla and combine.
- Add the flour, cocoa, baking soda and salt and stir until combined.
- Stir in the oatmeal and nuts.
- Scoop onto prepared baking sheets and bake for 11-12 minutes, making sure to not overbake!
- Remove to a cooling rack.