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