Double Chocolate Oatmeal Cookies
These Double Chocolate Oatmeal Cookies are thick, chewy oatmeal cookies packed with cocoa powder, rolled oats and chocolate chips. Perfect for lunchboxes, afternoon snacks and chocolate lovers, they combine the hearty texture of oatmeal cookies with a double chocolate flavour.
Double chocolate oatmeal cookies
If you love oatmeal cookies and chocolate cookies equally, these double chocolate oatmeal cookies bring the best of both worlds together.
The cookie dough is made with rolled oats, cocoa powder and plenty of chocolate chips, creating cookies that are chewy, rich and packed with chocolate flavour. The oats add texture and help create thick cookies with slightly crisp edges and soft centres.
Unlike classic oatmeal cookies that rely on cinnamon or raisins for flavour, these cookies are all about chocolate. Cocoa powder creates a rich chocolate base while chocolate chips melt throughout every bite for an extra layer of decadence.
They’re perfect for lunchboxes, afternoon tea, bake sales or simply keeping on hand whenever a chocolate craving strikes.
Watch how to make it
Ingredients you’ll need
All-Purpose Flour
Provides structure while keeping the cookies soft and tender.
Cocoa Powder
Creates the rich chocolate flavour that makes these double chocolate oatmeal cookies.
Baking Soda
Helps the cookies spread and develop a tender texture.
Salt
Balances the sweetness and enhances the chocolate flavour.
Unsalted Butter
Adds richness and contributes to the chewy texture.
Brown Sugar
Provides moisture and helps keep the cookies soft.
Caster Sugar
Adds sweetness and encourages lightly crisp edges.
Egg
Binds the ingredients together and adds richness.
Vanilla Extract
Enhances the chocolate flavour.
Rolled Oats
Create the classic chewy oatmeal cookie texture.
Chocolate Chips
Add pockets of melted chocolate throughout every cookie.
Why you’ll love this recipe
Double Chocolate Flavour
Made with cocoa powder and chocolate chips for rich chocolate flavour in every bite.
Chewy Oatmeal Texture
Rolled oats create thick cookies with chewy centres and slightly crisp edges.
Easy Pantry Ingredients
Made using simple ingredients you may already have in your kitchen.
Perfect for Lunchboxes
A great make-ahead cookie for school lunches, work snacks and afternoon tea.
Freezer Friendly
Both the baked cookies and unbaked cookie dough freeze beautifully.
How to make double chocolate oatmeal cookies
Step 1: In a small mixing bowl, whisk together the flour, cocoa powder, baking soda and salt until well combined. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric hand mixer, add the softened butter, brown sugar and granulated sugar. Beat on high speed for 2 minutes until creamy and pale, scrape down the sides.
Step 3: Add the egg and vanilla and beat until fully incorporated, for 15 seconds.
Step 4: Add the rolled oats and mix on low speed for 10 seconds until well distributed.
Step 5: Add the flour mixture and mix on low speed until a thick, crumbly cookie dough forms, do not over-mix.
Step 6: Add the chocolate chips and use a spatula or wooden spoon to fold them through until evenly distributed throughout the dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes. While the dough chills, preheat the oven to 350°F (180°C). Line a large baking tray with parchment paper and set aside.
Step 7: Scoop approximately 1 heaped tablespoon of dough (30g / 1 oz) and roll into a ball and then gently flatten it with the palm of your hand into a thick disc. Place onto the prepared baking tray, leaving approximately 1 inch (2.5cm) between each cookie to allow for spreading.
Step 8: Bake for 12–14 minutes. The centres should still appear slightly soft. Avoid over-baking, as the cookies will continue to firm up as they cool. Immediately after baking, gently press a few extra chocolate chips into the tops of the warm cookies for a bakery-style finish. Cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
How to store
Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
Freezing: Wrap individual cookies in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
Double Chocolate Oatmeal Cookies
Ingredients
Method
- Combine Dry Ingredients: In a small mixing bowl, whisk together the flour, cocoa powder, baking soda and salt until well combined. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric hand mixer, add the softened butter, brown sugar and granulated sugar. Beat on high speed for 2 minutes until creamy and pale, scrape down the sides.
- Add Egg and Vanilla: Add the egg and vanilla and beat until fully incorporated, for 15 seconds.
- Add Oats: Add the rolled oats and mix on low speed for 10 seconds until well distributed.
- Add Dry Ingredients: Add the flour mixture and mix on low speed until a thick, crumbly cookie dough forms, do not over-mix.
- Add Chocolate Chips: Add the chocolate chips and use a spatula or wooden spoon to fold them through until evenly distributed throughout the dough.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes. If your bowl is too large for the fridge, wrap the dough directly in plastic wrap and chill.
- Prepare Baking Tray: While the dough chills, preheat the oven to 350°F (180°C). Line a large baking tray with parchment paper and set aside.
- Shape Cookies: Scoop approximately 1 heaped tablespoon of dough (30g / 1 oz) and roll into a ball and then gently flatten it with the palm of your hand into a thick disc. Place onto the prepared baking tray. Continue shaping the remaining dough, leaving approximately 1 inch (2.5cm) between each cookie to allow for spreading.
- Bake: Bake for 12–14 minutes. The centres should still appear slightly soft. Avoid over-baking, as the cookies will continue to firm up as they cool.
- Add Extra Chocolate Chips (Optional): Immediately after baking, gently press a few extra chocolate chips into the tops of the warm cookies for a bakery-style finish.
- Cool: Allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
delicious! made a half quantity and they came out perfect
Hi Maya! I’m thrilled to hear your chocolate cookies turned out perfectly, even at half the batch! I love this recipe and I’m so happy to hear you enjoyed them. Thanks for sharing! Kindest, Sam x
These are delicious cookies. Instead of chips, I make them with a good quality, semisweet chocolate bar, broken into pieces, and add 1/2 cup chopped nuts–blanched almonds or raw cashews. I under-bake them a little so they’re extra gooey. Yum!
Hi Julie! I’m so happy to hear you made and enjoyed these cookies! I also love to add a chocolate bar in place of the chips in cookies sometimes as you always get extra melting chocolate throughout 🙂 The addition of the chopped nuts sound delicious too. Thanks for sharing Julie! Sam x
These cookies are delicious- your recipes are always so good and easy too! If I use gluten free flour do I need to make any changes to the recipe, Thank you
Hi Peggy, thank you so much! I’m glad to hear you enjoyed these cookies! I haven’t tested this recipe using gluten-free flour, therefore I cannot guarantee they will work. However, since the quantity of flour under one cup, they could work. I would recommend you use a gluten-free flour blend designed for baking. Keep in mind the oats in these cookies would also have to be gluten-free if you need it to be 100% GF. I hope that helps 🙂
I’ve made these cookies twice actually! Both times made them vegan! Used one “eggs” worth of Bob’s Red Mill egg substitute and 1/2 cup margarine instead. Have also swapped out the brown sugar for more white sugar and have not been disappointed. Did them with dried cranberries inside too! This recipe is delicious and v e r y forgiving!
Hello, can’t wait to try thisss :)) can i use Quick Cooking Oats instead of Rolled Oats/Quick Oats? And low protein flour? thank youu
Hi Arres! Yes, using quick cooking oats should be fine for these cookies. I have not used low protein flour so I can’t guarantee they will turn out the same but the cookies will have a softer, lighter and fluffier texture with the low protein flour. I hope you enjoy them! Sam x
Thanks for a nice cookie recipe. When I googled “chocolate oatmeal cookie” what I had in mind was exactly what I got from these cookies – a happy surprise because often I’m disappointed by random recipe finds. These cookies are a great texture and nicely cocoa-y without being sickeningly sweet. I used margarine instead of butter (The butter here in France is usually too fatty for American recipes) and it worked perfectly.
Hi Emily! You’re most welcome. I’m so happy to hear you enjoyed these chocolate oatmeal cookies. Wonderful that the margarine worked in place of the butter. I also love how these aren’t over-the-top sweet. Thanks for sharing Emily! Sam x
Nice recipe. We threw in some walnuts just for fun.
Hi Andy, so happy to hear you enjoyed making these cookies. The addition of the walnuts sound absolutely delicious and a wonderful added crunch! Sam 🙂
I made this recipe because I had a plethora of rolled oats. I did add an extra tblsp of cocoa though. They are fabulous!
Hi Ruth, glad to hear you enjoyed these cookies! Along with the extra tablespoon of cocoa, delicious 🙂