Dark Chocolate Oatmeal Cookies: A Rich, Chewy Treat

Why You’ll Love This Recipe

These cookies strike the perfect balance between chewy and chocolatey. The combination of rolled oats and cocoa powder gives them a hearty texture, while semisweet chocolate chips add pockets of melty goodness. They’re ideal for dessert, a snack, or even gifting, and the recipe is simple enough for beginner bakers yet rewarding enough for seasoned pros.

ingredients

For the Cookies:
1 3/4 cups all-purpose flour
1 1/4 cups rolled oats
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups semisweet chocolate chips (reserve 1/4 cup for topping)

For the Finishing Touch:
Additional chocolate chips and rolled oats (for sprinkling on top)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, rolled oats, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

4. Gradually add the dry ingredients to the wet mixture on low speed until just combined. Fold in 1 1/2 cups of the chocolate chips by hand, reserving the remaining 1/2 cup for topping.

5. Use a cookie scoop or two tablespoons to drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each mound and press a few of the reserved chocolate chips and a sprinkle of rolled oats on top.

6. Bake for 10-12 minutes, or until the edges are set but centers are still soft. Rotate the baking sheets halfway through for even baking.

7. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 12-15 cookies
Prep Time: 40 minutes
Cook Time: 10-12 minutes
Total Time: 50 minutes

Variations

• Add 1/2 cup chopped nuts, such as walnuts or pecans, for extra crunch.

• Swap semisweet chocolate chips for dark chocolate chunks or white chocolate for a different flavor profile.

• Mix in 1/4 cup shredded coconut for a subtle tropical twist.

• Sprinkle a pinch of sea salt on top of each cookie before baking for a salted chocolate experience.

• Add 1 tsp instant coffee granules to the dough to enhance the chocolate flavor.

storage/reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in the microwave for 10-15 seconds for a warm, melty treat.

FAQs

Can I use all brown sugar instead of a mix?

Yes, using all brown sugar will make the cookies slightly more moist and give them a richer flavor.

Can I substitute butter with margarine or oil?

Butter is preferred for flavor and texture, but you can substitute with margarine. Using oil may result in a softer, less structured cookie.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. The texture may vary slightly.

Can I use quick oats instead of rolled oats?

Quick oats can be used, but the texture will be less chewy and more soft.

How do I prevent cookies from spreading too much?

Ensure the butter is not melted, and chill the dough for 15-20 minutes before baking if your kitchen is warm.

Can I add mix-ins like nuts or dried fruit?

Absolutely, fold in up to 1/2 cup of your favorite mix-ins when adding chocolate chips.

Can these cookies be made vegan?

Yes, use a vegan butter substitute and replace the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

Can I make smaller or larger cookies?

Yes, just adjust baking time accordingly: smaller cookies may need 8-10 minutes, larger ones up to 15 minutes.

How do I store these cookies to keep them chewy?

Store in an airtight container at room temperature with a slice of bread; the bread helps retain moisture.

Can I freeze the cookie dough?

Yes, scoop the dough into mounds and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

Conclusion

These Dark Chocolate Oatmeal Cookies are a perfect balance of rich chocolate and hearty oats, offering a chewy, satisfying treat in every bite. Whether for a special occasion, snack, or dessert, this recipe is sure to become a household favorite for chocolate lovers of all ages.

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