This is one of those good Dark Chocolate Oatmeal Cookies; they’re a satisfying treat, perfect for when cravings suddenly hit for something deeply chocolatey. Rich with dark cocoa, the dough cups melted chocolate chips of gooey goodness in this delicious new twist to the classic oatmeal cookie.
The oats add a coarser texture that beautifully balances the smooth, melted chocolate of a cookie, both dense and phenomenally satisfying. These cookies sit so casually stacked on the rustic wooden board that they can be as appealing and inviting as their nice taste is, fitting for any treat.
The Story Behind the Perfect Dark Chocolate Oatmeal Cookie
These were inspired by wanting to make something really decadent and indulging—one of those cookies that actually makes a nice marriage between the wholesome texture of oats with the deep entice of dark chocolate. I wanted these cookies to be rife and replete with the deep, rich presence of chocolate. As such, when stirring the dough, I added plenty of semisweet chocolate chips. The result was a dense, chewy cookie that burst into chocolate with every other bite. With that very first bite, a soft and gooey, melty chocolate center is paired well with heartiness from the oats.
These are the ultimate comfort food cookies. Great for a comfy day; take them with a hot drink and share them with the family.
Emma’s Tips
This is all in favor of achieving the perfect chew: the balance of ingredients mixed into dough without overdoing it, as this can make cookies tough; extra chocolate chips in the dough and on top to guarantee a gooey, melted middle with every single bite; and a sprinkling of rolled oats not only for texture, but enough to rustic up the cookies visually so that they are pretty enough to photograph.
Serving Suggestions
These cookies are best enjoyed fresh from the oven so that the chocolate is still warm and melty. These go really well with a cold glass of milk, steamy coffee, or even better yet, with a scoop of creamy vanilla for an over-the-top indulgence. The cookies are chocolatey rich in flavor with just enough chew, and decidedly, they will be one of those perfect treats after dinner or comforting snacks to enjoy.
Nutritional Information (per cookie)
- Calories: 240
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 125mg
- Total Carbohydrate: 30g
- Sugars: 18g
- Protein: 3g
Frequently Asked Questions (FAQ)
Can I make these cookies ahead of time?
Of course, you can make the dough ahead one day and store it in the refrigerator. Just let it come to room temperature before baking.
What if I want a more intense chocolate flavor?
You can also feel free to add more cocoa powder, or use chocolate chips in place of semisweet to make it even richer.
Can I freeze the cookie dough?
Absolutely! Scoop in balls, freeze on a cookie sheet then transfer to a freezer bag. Bake from frozen, add a minute or two of extra baking time.
How do I store the baked cookies?
Store the cookies in an airtight container at room temperature and let them stay up to 5 days. In order to freeze, freeze the baked cookies up to 3 months.
Can I add nuts or dried fruit to the dough?
Yes, chop some nuts or dried fruits and mix them in—extra flavor and texture. Mix in chopped nuts or dried fruit with the chocolate chips.
What type of oats should I use?
For this recipe, rolled oats will work the best, for quick oats tend to make cookies dry, so try to avoid them.
Dear reader
Did you prepare these Dark Chocolate Oatmeal Cookies? Tell me in the comments how yours turned out! Leave a comment below, rate the recipe, and do not forget to tag your cookie creations on social media, so I may see your delightful results! There’s just something about baking cookies from scratch, and this dark chocolate oatmeal cookie with its gooey center is sure to be a winner. Rich, chocolatey, and with the perfect chew—ultimate comfort food. Make it, eat it, and savor it as I do. Happy baking! Loved this recipe? Pin it for later, and then check out more of my cookie recipes to keep the bake fun going year-round!
Dark Chocolate Oatmeal Cookies: A Rich, Chewy Treat
Course: Cookies12-15
servings40
minutes50
minutes240
kcalIngredients
- For the Cookies:
1 3/4 cups all-purpose flour (updated from 1 1/2 cups)
1 1/4 cups rolled oats
3/4 cup unsalted butter, softened
Tip: Room-temperature butter ensures even mixing and a smooth dough.3/4 cup granulated sugar
3/4 cup brown sugar, packed
Note: Brown sugar adds moisture and a rich, caramel-like flavor.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)
Steps
- Preheat and Prepare
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick to the pan.
- In a medium bowl, whisk together the flour, rolled oats, cocoa powder, baking soda, baking powder, and salt. Set aside.
Tip: Sifting the dry ingredients helps distribute the cocoa powder evenly, resulting in a smooth, rich dough. - Cream the Butter and Sugars
- 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. Stir in the vanilla extract.
Tip: Beating the butter and sugars until fluffy ensures a tender, chewy cookie texture. - Combine and Add the Chocolate Chips
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can toughen the cookies. Fold in 1 1/2 cups of the chocolate chips by hand, reserving the remaining 1/2 cup for topping.
Tip: Folding in the chocolate chips by hand ensures they’re evenly distributed without overworking the dough. - Scoop and Shape the Cookies
- 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 with your hand, then press a few of the reserved chocolate chips and a sprinkle of rolled oats onto the top of each cookie.
Tip: Pressing extra chocolate chips on top gives the cookies a rich, chocolatey appearance. - Bake to Perfection
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to set as they cool, so avoid overbaking them.
Tip: Rotate the baking sheets halfway through baking for even cooking. - Cool and Serve
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up while maintaining their chewy texture.
Tip: For the ultimate treat, enjoy the cookies while they’re still warm, with the chocolate melted and gooey.
I made this and I tried two different ovens, but it got very thin and flat like a Florentine cookie. I’m wondering if the flour amount here was off . I had new baking soda and powder that worked correctly in other cookies , so it wasn’t that, and I’m not at a high elevation. They were good , but spread like crazy ,even though I chilled them.
Hi Amie,
Thank you for giving the recipe a try and sharing your experience. It sounds frustrating to have the cookies spread even after chilling the dough. Given what you’ve described, here are a couple of suggestions to prevent excessive spreading in the future:
Butter Consistency: Sometimes, even room-temperature butter if overly soft, can lead to cookies spreading. Try using butter that is soft yet still slightly firm.
Dough Temperature: If the kitchen is warm, the dough might need more chilling time. Consider chilling overnight if possible.
Flour Measurement: If adding a bit more flour helps, adjust by increasing it slightly, such as adding an extra 1/4 cup to see if that provides better results.
I appreciate your feedback and hope these tips help for your next batch!
Best, Emma
Made the dark chocolate oatmeal for my grandkids today. Absolutely delicious.
That makes me so happy to hear, Marilyn. I love that you made them for your grandkids sounds like a sweet day all around. Thanks for trying the recipe!