Delicious Chocolate Oatmeal Cookies are rich in chocolate and have super soft oatmeal middles. There is tons of chocolate in every single bite!
These Chocolate Oatmeal Cookies have a soft interior and are full of chocolate. I am obsessed!
There's something so cozy about oatmeal cookies. I've made quite a few on my blog, but these ones have to be my favourite by far. Probably because I'm a huge chocolate fan!
These cookies come together in one bowl with minimal ingredients and no electric mixer required. The combination of oats and chocolate is hard to beat. Let's get to baking!
Step by step instructions
Here is how to make and bake these chocolate oatmeal cookies. You will need two trays lined with parchment paper, two mixing bowls, a spatula, a whisk, and a standard 2 tbsp ice cream scoop.
Step 1 - Prep. Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to cool as you prep the rest of your ingredients.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, sifted cocoa, oats, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.
Step 3 - Whisk butter and sugars. In a large bowl, add in the butter, white sugar, and brown sugar. Whisk together until well combined and smooth (about 2-3 minutes).
Step 4 - Mix in eggs and extracts. Add in the eggs, vanilla, and almond extract (optional), and continue whisking for another 1-2 minutes until paler in colour and there are some air bubbles.
Step 5 - Add in dry ingredients. Mix in the dry ingredients with a spatula gently just until a cookie dough forms.
Step 6 - Add in chocolate. Mix the chocolate chips in just until they are evenly distributed.
Step 7 - Scoop and bake. Scoop 6 cookies at a time (I did approx 2 tbsp per cookie using a cookie scooper), space them 2-3 inches apart from each other.
Step 8 - Bake. The cookies will bake for 15-18 minutes. The edges will be crisp, and the middles will look slightly puffy and undercooked. They will continue to bake from the hot tray after being removed from the oven.
FAQ
How do I store these cookies?
These cookies stay good on your counter in an airtight container for 3 days, and in the fridge for up to 1 week.
Do I have to add oats?
Yes, it is a main ingredient in this recipe.
How do I know when these cookies are done?
Because these cookies have cocoa in them, they won't have a golden brown edge like regular cookies normally would. The cookies are ready when the edges are dry and crisp, and the middle is soft and underbaked. That's the best time to take them out of the oven. The cookies will continue to bake in the middle as they cool from the heat of the pan.
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Chocolate Oatmeal Cookies
Ingredients
- 1 cup unsalted butter melted and cooled
- 3/4 cups dark brown sugar
- 1/3 cup white sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1/4 tsp almond extract optional
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup unsweetened cocoa powder sifted
- 1 3/4 cups rolled oats
- 1/4 tsp salt
- 1 3/4 cups all-purpose flour
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/180℃. Line two baking trays with parchment paper and set aside. Melt the butter and allow it to cool as you prep the rest of your ingredients.
- In a large bowl, add all of the dry ingredients; flour, cocoa, oats, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.1 tsp baking soda, 1/2 tsp baking powder, 1/3 cup unsweetened cocoa powder, 1 3/4 cups rolled oats, 1 3/4 cups all-purpose flour, 1/4 tsp salt
- In another large bowl, add the butter, white sugar, and brown sugar. Whisk for 2-3 minutes until well combined and smooth.1 cup unsalted butter, 3/4 cups dark brown sugar, 1/3 cup white sugar
- Add in the eggs, vanilla, and almond extract (optional). Continue to whisk for another minute or two until smooth.2 large eggs, 1 tbsp vanilla, 1/4 tsp almond extract
- Add in the dry ingredients. With a spatula, gently fold to create a soft cookie dough. Do not over-mix!
- Add in the chocolate chips and mix just until combined. Do not over-mix!3/4 cups semi-sweet chocolate chips
- Scoop the cookies 6 at a time per tray. I used a 2 tbsp cookie scooper for reference. Add extra chocolate chips on top (optional).
- Bake the cookies for 15-18 minutes. The cookies are ready when the edges look dry, and the middles are soft and look underbaked. They will continue to bake from the heat of the pan once removed from the oven.
- Allow to cool, transfer to a baking rack, and enjoy!
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