Chocolate Oatmeal Cookies are delicious cookies that are crispy on the outside, soft, and chewy on the inside with a big hit of chocolate flavor!
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Chocolate Oatmeal Cookies is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
- granulated sugar
- brown sugar
- butter (I used salted)
- large eggs
- pure vanilla extract
- quick-cooking oats
- all-purpose flour
- cocoa powder
- baking soda
- chopped pecans (optional, not shown)
Kitchen tools and equipment needed:
- large bowl and hand mixer or stand mixer
- measuring cups and spoons
- baking sheets
- parchment paper
- kitchen timer
- cooling rack
- medium cookie scoop
Why this recipe works:
If you love oatmeal cookies, and you also love chocolate, then these cookies are for you!
They have a crispy exterior and a soft and chewy interior making them excellent for dunking in a tall glass of milk or your dunking beverage of choice.
Can chocolate chips or chopped nuts be added to this recipe?
I'm all for either (or both) of those additions.
I suggest adding 1 cup (total) additional ingredients, meaning 1 cup of chocolate chips (or chopped nuts), or ½ cup of each.
Can this dough be made in advance?
If needed mix up the dough up to 2 days in advance of baking, and store it in an air-tight container in the refrigerator.
When ready to bake, allow the dough to sit for 20 minutes at room temperature and then carry on with scooping and baking the dough as written in the recipe.
Can these cookies be frozen after baking?
Cool them completely after baking, and store the cookies in an air-tight container and freeze them for up to 6 months.
Salted or unsalted butter? That is the question.
I always choose salted.
I know I go against the norm on this because (IMO) unsalted butter has no flavor.
After all, if the ingredients you start with have great flavor, then the end product will also.
And to those who say, "but I like to be able to control the salt content in my baked goods," well, so do I.
Unless you know for a fact that your salted butter is "overly" salty in flavor, then the scant amount of extra salt in salted butter will only enhance the flavor of what you are baking and not make things "too salty."
How many Chocolate Oatmeal Cookies does this recipe make?
Approximately 3½ dozen 3" cookies.
How to prevent a tough cookie?
Do not over mix the dough once the dry ingredients have been added.
Mix just long enough to bring the dough together into one cohesive mass. Then, if needed, mix in chocolate chips or nuts by hand to avoid overmixing.
Additional drop cookie recipes:
*Butterscotch Ritz Cracker Cookies (shown below)
Butterscotch Ritz Cookies are my tasty twist on the classic potato chip cookie. They’re buttery-rich, crunchy, and downright delicious.
*Take 5 Candy Bar Cookies (not shown)
Inspired by one of my favorite bars, these Take 5 Cookies are packed full of chocolate, caramel, peanut butter, and pretzels. They’re crispy on the outside and slightly chewy in the center. YUM!!
*Vintage Rocks Cookies (shown below)
This vintage cookie recipe dates back to the 1930s. Vintage Rocks Cookies are fast and easy to make and don’t require any special equipment. A large bowl and a spoon will work wonderfully well. After all, if it was good enough for grandma…
*White Chocolate Banana Walnut Cookies (not shown)
Soft , plump and tender, these White Chocolate Banana Walnut Cookies taste like a slice of fresh banana bread, only better!
*Chocolate Oatmeal Cookies (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's delicious drop cookie recipe for Chocolate Oatmeal Cookies.
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Printable Recipe Card
Chocolate Oatmeal Cookies
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ⅓ cup cocoa powder
- 2 cups quick cooking oats
- Preheat oven to 350-degreed Fahrenheit.
- In a large bowl, cream together the butter and sugars until light and fluffy (approximately 3-4 minutes).
- Add the vanilla and eggs (one at a time, blending after each addition) until incorporated and scraping down the sides of the bowl as needed.
- In a large bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- Add the flour (in increments) to the butter/sugar mixture, mixing lightly after each addition.
- Blend in the oatmeal until the mixture just comes together into a soft dough, scraping down the sides of the bowl as needed.
- Use a medium size cookie scoop (or a heaping tablespoon), to drop cookie dough onto parchment lined baking sheets leaving approximately 2" between each cookie.
- Bake the cookies for 15-17 minutes in a preheated oven (rotating the sheets halfway through the baking process). *Note - the cookies will puff in the oven and deflate as they cool. They should be only slightly soft to the touch when hot as they will firm up as they cool.
- Cool the cookies on a wire rack.
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