Double Chocolate Oatmeal Cookies

Prep Time 15 minutes
Total Time 25 minutes
Servings 36 cookies

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These Double Chocolate Oatmeal Cookies are chewy, chocolatey perfection! They are quick and easy to make and loaded with oats and white chocolate chips.

chocolate oatmeal cookies on white marble background with white and dark chocolate chips

So I was thinking I was testing these: there are a lot of oatmeal cookie recipes out there.

And a lot of chocolate no bake oatmeal cookies out there.

But there aren’t very many Chocolate Oatmeal Cookies out there.

It seems wrong.

chocolate oatmeal cookies close up overhead on white background

I love oatmeal cookies.

The chewy, homemade oatmeal cookies (like these Chocolate Oatmeal Cookies!) and not those gross, hard and crumbly store bought oatmeal cookies.

I love them with raisins and without.

With chocolate chips and without.

But especially these Peanut Butter Oatmeal Chocolate Chip Cookies, these Oatmeal Butterscotch Cookies Recipe, and these Oatmeal Chocolate Chip Cookies — they are outrageously delicious!

They are just so perfectly chewy and have the best texture!

I came across this recipe (well, where this recipe started) in the cookbook my Grandma made for me (just like this Hot Fudge Sundae Cake that you all already love), but I’d never made them before.

I decided to give it a go, as written, even though I thought it was a little crazy.

Originally, there was milk in the cookie dough.

Milk? In cookie dough? Surely not.

chocolate oatmeal cookies scattered on white marble background with white and dark chocolate chips

And I’ll be the first to admit that these Chocolate Oatmeal Cookies didn’t work as written.

Grandmas have a way of writing recipes that make no sense at all, right? I mean, I’m sure it makes sense to them and works out perfectly, but for anyone else to make it work you have to try to decode them first.

The method for literally almost every recipe in the book is: “Mix. Bake until _____ (just set, golden brown, etc.). No temperature. No mixing instructions. Nothing.

But I kind of love the adventure of trying them out and making them work for me. And in the end? I get something pretty close to what I’m sure would be coming out of my Grandma’s/Aunt’s/Mom’s kitchen and it makes me feel all warm and fuzzy inside.

I hope you don’t mind if I get you a full set of ingredients and instructions though 😉

How to make the best Chocolate Oatmeal Cookies:

  • Don’t chill your dough. Wait, what?! This seems too easy. But oatmeal cookies tend to stay puffed to begin with, and chilling the dough will only make them puffier. You can absolutely chill it if you want to make it ahead, I just recommend letting it come to room temperature or close before baking.
  • Press it down. Unless, of course, you want puffy cookies. Bake a few off in the oven just to see how much you need to press the dough down to get your desired thickness, and then run with it. Everyone’s preferences are different!
  • Mix up the chocolate chips! Feel free to use dark chocolate, or chunks, or peanut butter, or salted caramel, or really anything at all that you enjoy. There are no rules here 😉
chocolate oatmeal cookies overhead some with chocolate chips and some with white chocolate drizzle
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How to store Chocolate Oatmeal Cookies:

At room temperature:

These cookies can be stored at room temperature in an airtight container for up to 1 week, but I guarantee they won’t make it that long!

In the freezer:

Baked cookies can be stored in an airtight container and frozen for up to 3 months.

They will thaw quickly on a plate at room temperature — 20-30 minutes should do the trick!

How to freeze cookie dough:

If you want to freeze your cookie dough to bake later (who doesn’t love fresh cookies every day of the week?!), roll your cookie dough balls and press them down so they are the shape you want to bake them in.

Round frozen balls of oatmeal cookie dough doesn’t work so well, unless you want perfectly round baked Chocolate Oatmeal Cookies 😉

Bake as directed, but watch and add 2-3 minutes additional bake time if necessary.

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Double Chocolate Oatmeal Cookies

5 from 3 votes
These Double Chocolate Oatmeal Cookies are chewy, chocolatey perfection! They are quick and easy to make and loaded with oats and white chocolate chips.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine American
Course Dessert
Servings 36 cookies
Calories 165cal


  • 1 cup butter room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar lightly packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups large flake oats
  • 1 1/2 cup all purpose flour flour (195 grams)
  • 1/4 cup unsweetened cocoa powder
  • 1 cup white chocolate chips
  • 1/2 cup semisweet chocolate chips


  • Preheat oven to 350 degrees F and line baking sheets with parchment paper.
  • In a large bowl with an electric mixer, beat butter and sugars until smooth and creamy. Add eggs and vanilla and beat until combined.
  • Add oats, flour and cocoa and mix until combined. Stir in white chocolate chips and chocolate chips. Dough will be slightly tacky still.
  • Drop rounded tablespoonfuls onto prepared baking sheets and press down slightly. Bake for 8-10 minutes, until just slightly glossy in the center (a tiny bit!) but mostly set. Let cool for 10 minutes before removing to wire racks to cool completely.

Nutrition Information

Calories: 165cal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 55mg | Potassium: 72mg | Fiber: 1g | Sugar: 12g | Vitamin A: 170IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.8mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Donna says

    Oh my goodness you managed to combine two of my fav cookie types in one: oatmeal and choc chip…and the result is absolutely delicious!

  2. Cheyanne @ No Spoon Necessary says

    LOL! Girl, I’m glad to hear it’s not just my grams that wrote recipes out like that… or would it be didn’t write recipes out like that?! Seriously. On all the cards its like a “dash” or “some of” this, a “bit of” that. Lol. And never an oven temperature. 😉 I’m sure your grandma would be proud of you for these, because they look AMAZING! I’m an oatmeal cookie lover, so these double chocolate beauties are calling my name! Cheers!

  3. Gayle @ Pumpkin 'N Spice says

    Double chocolate NEVER seems wrong! But you’re right, I don’t think I’ve seen that in an oatmeal cookie before. These are my kind of cookie! I’m not a fan of those with raisins, and the more chocolate, the better! YUM!

  4. Nora | Savory Nothings says

    Oh yes, grandmas… They are the heroes of recipes-that-aren’t-really-recipes. I once asked my grandma how she makes her amazing challah dough… And honestly, I’m still not quite sure what her secret is. She made one with me, no kind of measuring flour or anything at all, and in between kneading and rising she went to feed the calves, harvested some vegetables in her garden and talked my home-ec-trained aunt out of changing anything about the dough. Needless to say – the result was perfect.

    Your cookies look amazing – I’m glad you managed to figure out a non-grandma suitable set of instructions 😀

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