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    Home » Cookies

    Chocolate oatmeal cookies

    Published: Nov 6, 2022 by Anna

    Jump to Recipe

    Made with rolled oats and chocolate chips, these homemade chocolate oatmeal cookies are chewy and flavorful. They are quick and easy to make, so they have a chance of becoming one of your favorite cookie recipes.

    Three oatmeal chocolate chip cookies are stacked on top of each other on a cooling rack, one bite is taken from the top cookie.
    Jump to:
    • Ingredients and substitutes
    • Cooking tips
    • Step by step directions
    • Possible variations
    • FAQ
    • More cookie recipes you will like
    • Recipe card

    Ingredients and substitutes

    Bread flour - I use bread flour to make chewy oatmeal chocolate chip cookies. You can replace it with the same amount of all-purpose flour but the texture will be softer and less chewy.

    Baking powder and baking soda - To improve texture and add chewiness we're going to use both baking powder and baking soda. 

    Salt and vanilla - You can skip vanilla extract, if you like, or replace it with ½ teaspoon of ground cinnamon.

    Rolled oats - Use quick-cook rolled oats without any additives.

    Chocolate - I use semi-sweet chocolate chips to make my chocolate oatmeal cookie recipe. Alternatively, you can use milk or even white chocolate. 

    Butter - Use unsalted butter at room temperature.

    Sugar - Light brown sugar will add chewiness and moisture to the cookies as well as a mild caramel flavor. You can replace it with white granulated sugar or make a half-and-half blend of brown and white sugar instead.

    Egg - The egg should be at room temperature.

    Milk - Just a little bit of whole milk will bring the dough to the right texture. You can use milk right out of the fridge since we’ll use a very small amount.

    A hand holds a cut in half chocolate oatmeal cookie.

    Cooking tips

    Beat the butter with the sugar the right way. It will take you only 2-3 minutes to beat the butter with the sugar. Note that you don't need to make the mixture fluffy. Once it's smooth, looks like a paste, and a little bit lighter in color, you can add the egg.

    You don't have to chill the cookie dough. These are very easy chocolate oatmeal cookies to make – you don't even need to chill the dough for hours. However, I would advise keeping the dough in the fridge while the oven is preheating to prevent the butter from melting. 

    Don't overbake. When you see that your chocolate and oat cookies have turned golden brown around the edges and the top is not wet anymore, they are done. Once out of the oven, they will be soft, so don't touch them for 5 minutes. This will be enough for them to set so you can transfer them onto a cooling rack without breaking them.

    Step by step directions

    1. In a mixing bowl, add the bread flour, baking powder, baking soda, and salt and mix well. Then add the oats and mix once again.

    2. In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar. Beat for 2-3 minutes or until paste-like in consistency and pale beige in color.

    3. Then, add the egg and vanilla and beat until well incorporated.

    4. Add half of the dry mixture and mix on the lowest speed until no dry ingredients are left. After, add the milk and mix to incorporate. 

    Collage image that shows 4 steps to make the oatmeal chocolate chip cookie dough.

    5. Add the remaining dry ingredients and mix on low until fully combined. 

    6. Fold in the chocolate chips and place the bowl with the cookie dough in the fridge while the oven is preheating to 355F (180C).

    7. Scoop 20 cookie dough balls onto a baking sheet lined with parchment paper leaving 1.5" in between. Bake for 12 minutes or until the cookies have spread, puffed up, no longer look wet, and turned a golden-brown color around the edges. If baking in batches, keep the rest of the dough in the fridge.

    8. Remove from the oven and let them cool down for 5 minutes on the tray. Then, transfer onto a cooling rack to cool down completely. Bake another batch of the cookies.

    Collage image that shows 4 steps to make oatmeal chocolate chip cookies.

    Possible variations

    Raisins - If you want to make a more classical oatmeal cookies recipe, you should replace chocolate chips with raisins.

    Nuts - Don't like chocolate or raisins? You can always add crushed walnuts or macadamia nuts instead!

    Cocoa powder - Add 2 teaspoons of unsweetened cocoa powder to make your chocolate oats cookies even more chocolaty!

    Melted chocolate - Melt any chocolate you like in short increments in your microwave and drizzle on top of your chocolate oat cookies.

    FAQ

    How long does oatmeal cookie dough last in the fridge?

    You can make the dough and keep it wrapped in plastic wrap in the fridge for 3-4 days.

    Can you freeze the oatmeal cookie dough?

    You can freeze it for up to 2 months. Thaw in the fridge overnight and let it soften at room temperature to a scoopable texture before baking.

    How to store chocolate oatmeal cookies?

    Store the cookies at room temperature for up to two weeks. I like to place them in a single layer on a plate lined with a piece of paper towel and then loosely cover them with plastic wrap. This way the cookies stay crispy on the edges without drying too much. If you store it in an air-tight container, line it with a paper towel as well. The cookies will lose their crispiness with time.

    Can you bake two trays of oatmeal cookies at once?

    Yes, you can! You would just need to rotate and switch the places of the trays in the middle of the baking to make sure your cookies bake at the same rate.

    Oatmeal cookies with chocolate chips are on a metal cooling rack, rolled oats are lying near.

    More cookie recipes you will like

    Snickerdoodles

    Honey cookies

    White chocolate chip cookies

    Recipe card

    Three oatmeal chocolate chip cookies are stacked on top of each other on a cooling rack, one bite is taken from the top cookie.

    Chocolate oatmeal cookies

    Made with rolled oats and chocolate chips, these homemade chocolate oatmeal cookies are chewy and flavorful. They are quick and easy to make, so they have a chance of becoming one of your favorite cookie recipes.
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 20 cookies
    Calories: 157kcal
    Author: Anna

    Equipment

    • Digital kitchen scale
    • Parchment paper
    • Stand mixer or a hand mixer and a large mixing bowl
    • Cookie scoop

    Ingredients

    • 150 g bread flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 120 g rolled oats quick cooking
    • 100 g semi-sweet chocolate chips
    • 100 g unsalted butter at room temperature
    • 200 g brown sugar
    • 1 teaspoon vanilla extract
    • 1 large egg at room temperature
    • 1 tablespoon whole milk at room temperature

    Instructions

    • In a mixing bowl, add the bread flour, baking powder, baking soda, and salt and mix well. Then add the oats and mix once again.
    • In the bowl of a stand mixer fitted with a paddle attachment (or you can use a bowl and a hand mixer), add the butter and sugar. Beat for 2-3 minutes or until paste-like in consistency and pale beige in color.
    • Then, add the egg and vanilla and beat until well incorporated and emulsified.
    • Add half of the dry mixture and mix on the lowest speed until no dry ingredients are left. After, add the milk and mix to incorporate.
    • Add the rest of the dry ingredients and mix on low until fully combined.
    • Fold in the chocolate chips and place the bowl with the cookie dough in the fridge while the oven is preheating.
    • Preheat the oven to 355F (180C) and line a baking sheet with parchment paper.
    • Scoop 20 cookie dough balls (I used a 2-tablespoon cookie scoop) onto the prepared baking sheet leaving 1.5" in between. Bake for 12 minutes or until the cookies have spread, puffed up, no longer look wet, and turned a golden-brown color around the edges. If baking in batches, keep the rest of the dough in the fridge.
    • Remove from the oven and let them cool down for 5 minutes on the tray. Then, transfer onto a cooling rack to cool down completely. Bake another batch of the cookies.

    Notes

    Store the dough in plastic wrap in the fridge for 3-4 days.
    Freeze the dough for up to 2 months.
    Store the cookies at room temperature for up to two weeks.

    Nutrition

    Nutrition Facts
    Chocolate oatmeal cookies
    Serving Size
     
    1 cookie
    Amount per Serving
    Calories
    157
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    4
    g
    25
    %
    Trans Fat
     
    0.2
    g
    Polyunsaturated Fat
     
    0.4
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    19
    mg
    6
    %
    Sodium
     
    114
    mg
    5
    %
    Potassium
     
    77
    mg
    2
    %
    Carbohydrates
     
    22
    g
    7
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    141
    IU
    3
    %
    Calcium
     
    31
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!

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    Hey there! My name is Anna, and I am here to share with you my sweet and savory baking recipes and show you how to make beautiful cakes.

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