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Double Chocolate Oatmeal Cookies

These easy Double Chocolate Oatmeal Cookies are crunchy cookies with double the chocolate, rolled oats, and they bake in just 12 minutes!

Baked cookies on parchment paper.

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.
Cookies sitting on parchment paper.

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.

The cookies stacked on top of each other with cookies scattered around on parchment paper.

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

The ingredients needed to bake these double chocolate oatmeal cookies is rolled oats, all-purpose flour, cocoa powder, dark chocolate chips, unsalted butter, caster sugar, brown sugar, egg, baking soda, salt and vanilla extract.

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.

A bite taken out of one cookie thats sitting on parchment paper.

🥣 Step By Step Instructions (with photos)

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

A full and detailed recipe card is at the bottom of this post.

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

Mixing together the flour, cocoa powder, baking soda and salt in a small mixing bowl.

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.

Beating together the butter, caster sugar and brown sugar in a large mixing bowl.

Step three: Beat in the egg and vanilla. 

Beating through the egg and vanilla.

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

Beating the rolled oats into the batter.

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

Beating the flour mixture into the batter which creates a dough.

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!

Mixing in the chocolate chips.

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.

The cookies formed and sitting on the parchment paper lined baking sheet and showing the thickness of each cookie before baking.

💭 Tips For Recipe Success

  • 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!
Cooking on parchment paper with more cookies on a wire cooling rack.

⏲️ 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. 
Cookies stacked on top of each other with more cookies sitting around the stack and some more cookies behind on a cooling rack.

💬 Recipe FAQ’s

Can I use quick oats instead?

Yes, in a pinch where you only have quick oats on hand, use the same quantity of quick oats as the rolled oats. Keep in mind the texture of the baked cookies will change, they’ll be drier and crispier.

Can I make the cookie dough in advance?

Yes, make the dough the day before and keep it covered and stored in the fridge overnight. Bake the next day by leaving the dough at room temperature while your oven preheats. Form the cookies once the dough is pliable enough to scoop.

Cooking from above on parchment paper with a tea towel draped next to them.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Baked cookies on parchment paper.

Double Chocolate Oatmeal Cookies

Samantha Pickthall
These easy Double Chocolate Chip Cookies are crunchy cookies with double the chocolate and rolled oats! Only 30min chill time & 12min to bake!
5 from 7 votes
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 2 minutes
Course cookies
Servings 24 cookies
Calories 141 kcal

Ingredients
 
 

  • 3/4 cup (90g) plain all-purpose flour, scoop & leveled
  • 3 Tbsp Dutch-process cocoa powder, or unsweetened natural cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt, or Kosher salt
  • 125 g unsalted butter, softened to room temperature
  • 1/2 cup lightly packed brown sugar, use light brown sugar
  • 1/4 cup golden or white caster sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup dark chocolate chips, plus extra for topping/decoration

Instructions
 

  • In a small mixing bowl, add flour, cocoa, baking soda, and salt. Whisk until well combined.
  • In either the bowl of a stand mixer with the paddle attached or a large mixing bowl with an electric hand beater, add softened butter and both sugars to the mixing bowl.
  • Beat on high for 2 minutes until well combined, pale, and fluffy. Scraping down the sides as needed.
  • Add egg and vanilla, and beat until well combined, about 15 seconds, scraping down the sides.
  • Pour in oats and beat on low speed for 10 seconds until incorporated into a crumbly dough.
  • Add dry flour mixture and beat on low speed until incorporated and a crumbly dough forms, about 20 seconds, ensuring not to over-beat.
  • Add chocolate chips and beat on low until the chips are just combined, do not overbeat the dough.
  • Cover the bowl with plastic wrap and place chill the dough in the fridge for 30 minutes. Tip: Wrap the dough in plastic wrap and refrigerate if your bowl is too large for the fridge.
  • While the dough chills, preheat the oven to 180ºC (356ºF) and line a large baking tray with parchment paper and set aside.
  • Remove dough from the fridge.
  • To form cookies, 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 remaining dough, leaving a small 1-inch gap between each cookie.
  • Bake for 12-15 minutes until the tops are set in the middle with slight cracks on top.
  • Have some extra chocolate chips ready to add to your baked cookies if desired.
  • Remove from oven and take a few extra chocolate chips and press them into the tops of the warm cookies. They’ll turn shiny from the warmth of the cookies and will hold in place whilst the cookies cool down.
  • Cool on tray for 5 minutes then transfer to a wire rack to cool completely.
  • Serve and enjoy!
  • Store in a sealed airtight container, at room temperature, for 1 week.

Notes

  • 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!
  • Store in a sealed airtight container, at room temperature, for 1 week.
  • For freezing and make-ahead instructions, refer to the detailed instructions in the blog post. 

Nutrition

Calories: 141kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 60mgPotassium: 90mgFiber: 1gSugar: 9gVitamin A: 141IUVitamin C: 0.04mgCalcium: 33mgIron: 1mg
Tried this recipe? Let us know how it was!

First published in June 2021, this recipe was updated in January 2024 to include new step-by-step images, expert recommendations, storage guidelines and more.

15 Comments

    1. 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

  1. 5 stars
    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!

    1. 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

  2. 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

    1. 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 🙂

  3. 5 stars
    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!

  4. 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

    1. 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

  5. 5 stars
    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.

    1. 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

    1. 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 🙂

  6. I made this recipe because I had a plethora of rolled oats. I did add an extra tblsp of cocoa though. They are fabulous!

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