Oatmeal dark chocolate chip

Oatmeal Dark Chocolate Chip Cookies

(Chewy, Wholesome, and Deeply Chocolatey)

There’s something irresistible about the combination of hearty oats and rich dark chocolate. These Oatmeal Dark Chocolate Chip Cookies strike the perfect balance between comfort and indulgence. They’re soft and chewy in the center, lightly crisp around the edges, and packed with melty pockets of dark chocolate in every bite.

Perfect for lunchboxes, after-school snacks, or cozy evenings with a glass of milk, these cookies are simple to make and even easier to love. If you enjoy classic oatmeal cookies but want something a little richer and more satisfying, this recipe is for you.

Why You’ll Love These Cookies

Chewy texture with crisp edges
Deep, rich dark chocolate flavor
Hearty oats for extra bite
Easy, one-bowl friendly recipe
Perfect for baking ahead or freezing

Recipe Overview

Prep Time: 15 minutes
Chill Time: 20 minutes (optional but recommended)
Bake Time: 10–12 minutes
Total Time: About 45 minutes
Oven Temperature: 350°F (175°C)
Yield: 24 cookies
Difficulty Level: Easy

Ingredients

¾ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon (optional)
2 cups old-fashioned rolled oats
1½ cups dark chocolate chips or chunks

Step-by-Step Instructions

Step 1: Preheat Oven

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

Step 2: Cream Butter and Sugars

In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.

Step 3: Add Egg and Vanilla

Mix in the egg and vanilla extract until fully combined and smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Step 5: Fold in Oats and Chocolate

Stir in the rolled oats followed by the dark chocolate chips, ensuring they are evenly distributed throughout the dough.

Step 6: Chill the Dough (Optional)

For thicker, chewier cookies, refrigerate the dough for 20 minutes before baking.

Step 7: Bake

Scoop dough into 2-tablespoon portions and place them about 2 inches apart on the baking sheets.

Bake for 10–12 minutes, or until the edges are set and the centers are still slightly soft.

Step 8: Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Oatmeal Cookies

Use rolled oats, not quick oats, for best texture.
Don’t overbake—cookies continue to firm up as they cool.
Chill the dough for thicker cookies.
Dark chocolate (60–70%) gives the best flavor contrast.
Sprinkle a little sea salt on top before baking for extra depth.

Variations

Nutty: Add chopped walnuts or pecans.
Extra Chocolate: Mix in chocolate chunks instead of chips.
Healthier Twist: Replace half the flour with whole wheat flour.
Dairy-Free: Use plant-based butter and dairy-free chocolate.
Spiced: Add nutmeg or cardamom for warmth.

Storage

Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keeps for up to 7 days.
Freezer: Freeze baked cookies or raw dough balls for up to 3 months.

Serving Suggestions

Serve with cold milk or coffee
Pack in school or work lunches
Crumble over yogurt or ice cream
Enjoy warm for a bakery-style treat

Final Thoughts

These Oatmeal Dark Chocolate Chip Cookies are the kind of treat that feels both comforting and indulgent. The chewy oats, rich dark chocolate, and hint of warmth from cinnamon create a cookie that’s satisfying without being overly sweet.