Double Chocolate Oatmeal Cookies

Like these Bakery Style Dark Chocolate Chip Cookies, these simple oatmeal chocolate chip cookies are delicious and rich.

For more of a classic style choc chip cookie but with a touch of decadence, my Caramel Center Chocolate Chip Cookies are for you!

🍪 Why You Will Love This Recipe

• Crispy on the outside with a soft center.

• Only 30 minutes to chill the dough

• Uses cocoa powder & chocolate chips.

• Great for school & work lunch boxes.

These double chocolate cookies are so quick and easy to make.

They include old-fashioned rolled oats which makes them crunchy with a soft center, much like my Oat Flour Chocolate Chip Cookies and my homemade version of Kingston Biscuits.

Including rolled oats in cookies like these homemade Kingston biscuits, make them thick, and chewy and also contribute to their crispy texture.

Make these easy chocolate cookies over the weekend and have them ready to pop into the kid’s school lunch boxes, they’ll LOVE them! Don’t forget your lunch box too!

📋 Ingredient Notes & Substitutions

All-purpose flour – Is also known as plain flour in Aus.

Cocoa powder – I love to use Dutch-process cocoa powder as it rich and makes these extra chocolatey! Or use regular unsweetened cocoa powder.

Unsalted butter – Can be substituted with salted butter, just don’t add the 1/4 teaspoon of salt called for in the recipe ingredient list.

Brown sugar – Use light brown sugar and to measure this correctly, lightly pack it in the measuring cup.

Caster sugar – Use either golden or white caster sugar.

Rolled oats – Use old-fashioned rolled oats. I haven’t tested it using quick oats but if you would like to try, keep in mind the texture will change and they can result in drier cookies.

Dark chocolate chips – Substitute with either milk or white chocolate chips.

🥣 Step By Step Instructions (with photos)

How to make these easy dark chocolate oatmeal cookies from scratch in 9 easy steps!

Step one: Whisk together the flour, cocoa, baking soda, and salt in a mixing bowl. Set aside. 

Step two: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle attached, add softened butter and both sugars. Beat on high for 2 minutes until well combined.

Step three: Beat in the egg and vanilla. 

Step four: Pour in oats and beat on low speed for 10 seconds until incorporated. 

Step five: Add flour mixture and beat on low speed until incorporated and a crumbly dough forms, ensuring not to over-beat.

Step six: Beat through the chocolate chips until just combined.

Step seven: Chill the dough in the fridge for 30 minutes. TIP: Chill in the freezer for 15 minutes if you’re in a rush!

Step eight: Scoop up and roll into a ball 1 heaping tablespoon of dough that weighs about 30g (1oz). Place onto the lined baking sheet and flatten it down using the palm of your hand into a thick disc. Repeat with the remaining dough. 

Step nine: Bake for 12-15 minutes until the tops are set in the middle with slight cracks on top.

💭 Tips For Recipe Success

• Measure your ingredients correctly, especially the flour. Too much flour = hard cookies.

• Have your butter and egg at room temperature before starting. This ensures they emulsify properly with the rest of the ingredients. 

• Do not over-beat the cookie dough or your cookies will turn out too hard as it will over-develop the gluten.

• Want to skip chilling the dough? You can, however, your cookies will spread out more when they bake. If you’re short on time, pop your cookie dough in the freezer for 15 minutes instead!

⏲️ Storage Instructions

Store baked and cooled cookies in a sealed airtight container, at room temperature, for 1 week.

Freeze cookies that are baked:

1. Allow them to cool completely. 
2. Place them on a baking sheet, not touching each other, and pop them into the freezer to freeze until solid. 
3. Transfer to a freezer-friendly sealed container, with layers of parchment paper between any layers. Or place them into freezer zip lock bags.
4. Label them with the date and what they are. 
5. Freeze for up to 3 months. 
6. Thaw cookies out of the bag/container and at room temperature for several hours until defrosted. Warm up in the oven or microwave if desired.

Freeze cookie dough:

1. Don’t chill the dough and go straight to forming the cookies as per the recipe instructions.
2. Place the cookies onto the lined baking sheet, with a small gap between each flattened cookie. 
3. Refrigerate for 1 hour or until solid. 
4. Place the solid cookies in freezer zip-lock bags or into a freezer-friendly sealed container, with layers of parchment paper between any layers.
5. Label with the date and recipe name. 
6. Freeze for up to 3 months. 

Bake frozen cookie dough:

1. Remove the cookies from the container/bag and onto the parchment paper-lined baking sheet, leaving a small gap between each cookie. 
2. Sit them on the counter at room temperature while you pre-heat your oven according to the recipe instructions. 
3. Bake cookies per the recipe method, adding a further 1-2 minutes to the baking time if needed, as the cookies were partially frozen.