This is what making chocolate oatmeal cookies with my almost-two-year-old daughter looks like these days:
I scoop the flour and hand it to her. She very carefully, and surprisingly accurately, tips it into the bowl and lifts up, dispensing the contents like a pro. A teaspoon of baking soda … tip and pour. A mix with the whisk, and then the salt and the cocoa powder. Precise. Impressive.
And then I hand her a measuring cup full of chocolate chips. Without missing a beat, she sets the cup down on the counter, and with both elfin hands wrapped carefully around, she pulls it towards her. And then she plucks the chips, one by one, and plops them into her mouth.
She doesn’t seem to hear my patient instruction anymore. I hear myself say, “pour the chocolate chips into the bowl, honey!” But to her, I’ve become that lady on the other end of the phone in Charlie Brown cartoons. Wah waaah, wah wah, wah waah.
I guess I can understand how chocolate can do that to a gal.
Luckily, most of the chips still made it into this batch of Chewy Double Chocolate Chip Oatmeal Cookies, which, as you can imagine, have become one of her fast favorites.
These chocolate oatmeal cookies are super chocolatey, super chewy, and just plain super. They’re probably more of an after-school cookie than a holiday cookie, but I’m excited about them now, so I’m sharing them now. The holiday recipes will start up soon enough, right?!
Oh, and another super cool thing about these cookies, other than being supremely chocolatey and dangerously addictive, is that they have oatmeal in them. In other words, you can tell yourself they’re health food.
At least, until December 31.
Whether you’re a chocoholic age nearly-2 or 102, I think you’ll like this cookie.
Just try to get the chips into the batter.
Chewy Double Chocolate Chip Oatmeal Cookies
- 1/2 cup 1 stick unsalted butter, room temperature*
- 1 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups rolled oats
- 1 cup dark chocolate chips (semi-sweet are also good)
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat (a non-stick sheet will also work just fine, I just like the ease of the silpats).
- In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat together the butter and the brown sugar until pale yellow and fluffy, about three minutes.
- Add egg and vanilla, and beat until blended.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
- Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and chocolate chips and mix just until combined, scraping down the sides as needed.
- Scoop by tablespoonful onto your cookie sheet, spaced about two inches apart.
- Bake for about 10 minutes, until cookie appears set and no longer wet. They might not look completely done, but they'll set up after they cool! If you like a crisper, less chewy cookie, let them cook for 2 - 3 minutes longer.
- Remove from oven and let sit for about 5 minutes, then move to a wire rack to cool completely.
- They keep nicely for 4 - 5 days in an airtight container at room temperature, or you can freeze them in a zipper bag for several months.
I wish I had a cute baking assistant like you 😉 I love how she just eats the chocolate chips–too cute.
These cookies look so good! I can tell how chewy they are just from the pictures 🙂
Thanks, Laura! She definitely adds many smiles to the kitchen scene … and many messes! 🙂
Chocolate and oats? These are my kind of cookie!
I love that you chocolate-ified the base of these cookies. Looks so good! And if I was given a huge cup of chocolate chips, I’d eat ’em too 🙂
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Oh my GOD.
I made two batches for my family, and they were gone within half an hour!
Great recipe 🙂
Yum I just made these and they were delish. I made a double mixture and added one cup chopped white eating choc mmmmmm yummy 🙂 thanks heaps
These are fantastic. Out of the oven with the chocolate gooey…wow! Even once they’ve cooled, they’re still my favorite of this Christmas season. Thanks!
Hi Liane, I’m so glad you like them! Thank you so much for letting me know. 🙂 Merry Christmas!
Mmm, these are our family’s new favorite!!! Just made my second double batch in two weeks!!!
Thanks much 🙂
Fantastic recipe. I had a little fun experimentation with it on my second round. I did a mix of reg & dark chocolate powder. A mix of brown sugar and a salted coconut palm sugar that was sitting in my baking cabinet. And used up a chunk of 99% chocolate along with semi sweet chocolate chips. Even with these variations in ingredients I stuck to the recipe measurements and cooking time. Incredible!
I made these cookies today…delicious!!!! I doubled the recipe though….still making only 36 cookies..but 36 very tasty cookies!!!!
Can I make in advance and freeze the cookie dough so i could just bake them fresh whenever i want? TIA!
Yep! Just scoop the dough onto a cookie sheet (no need to space them far apart of course) and freeze. Transfer balls to a freezer bag and just pull a few out and bake whenever you want. I do it all the time! 🙂 Baking time takes a minute or two longer usually.
These are SO very good! My mom uses a recipe, which I love, but it calls for a chocolate cake mix. I prefer baking from scratch. These taste very similar to my mom’s, but are nice and thick and don’t spread. I have no need to find another recipe. Thanks for sharing!
Hi Christine, I’m so glad you like this one! Thanks so much for your review. 🙂 These are a big favorite in our house too!
I love your description! I laughed out loud. I bake with my 2 year old daughter a lot and this could have been written word for word about her! It was a great read and yummy recipe:) thanks for sharing!
Thanks so much, Aynsley!
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I just took my first batch of these out of the oven. We had a loss at work today, a good friend, and I needed to make chocolate for everyone. I added a teaspoon of espresso powder and a bit of cinnamon and not only does the house smell wonderful but they taste delicious. Thank you for an easy and beautiful recipe. Peace =)
These cookies are delicious. Sometimes I add nuts, butterscotch chips, white chocolate chips, whatever. Don’t over bake, though, if you want the full chocolate experience. They’re also good without any chips, just plain oatmeal & chocolate.
Oooooh I need to head out and get butterscotch chips and give those a try! Yum! Thanks so much for coming back and leaving a review and sharing your variations.
May I link to this post from my blog? Made these to today and would love to post the recipe.
Certainly, thank you for asking! I’m flattered you’d like to share the recipe.
Is it better to use old fashioned oats vs quick cooking oats?
Either will work, but quick-cooking oats won’t be as evident texture-wise.
Hi. I have tried this recipe and it taste so yummy. My daughter really loves this cookie. I just have a bit of a problem. The cookie breaks off when i try to move it on to the cooling rack. Is this what is should be or does it need more time in the oven? Thank you.
We looooooove them!! Thank you!!
5 star recipe. Quick and easy to make. I didn’t have the bitter sweet chocolate chips but I had lots of the mini chocolate chips which provides lots of chocolate in every bite! With a cookie scooper they’re a cinch to make. I baked them for 12 minutes and they had a perfect outer crunch with a slightly chewy center. They look gorgeous coming out of the oven and didn’t last long! YUM!!!
These did not spread at all, they looked like haystack cookies. Consistency was scratchy, mild flavor, will not make again.
A little too salty… why not just use salted butter? That was my initial instinct, and I should have listened. I saved these by adding a little chilli so that we now have salted chilli dark chocolate cookies, which is actually pretty tasty. I had wanted a classic double chocolate, but this works for now. I also found just the butter and brown sugar did not fluff up until all the wet ingredients were added together. Not surprising, this calls for a lot of brown sugar, which is heavy – it would be lighter to replace about half the brown with white. Overall, this recipe didn’t blow me away, but it’s also definitely not the worst I’ve ever made. I’ll probably make it again, but with salted butter next time.
These are fantastic! Made them with the kids and whaddya know, my 3 year old boy also decided to withhold on the chocolate chips for a while there 😂 We added some Halloween themed sprinkles to make the perfect spooky cookies, the dark color of these works so well for that! Thank you for a great recipe which I know we will revisit!
If I could rate these cookies more than 5 stars I would. They are amazing and a big hit with anyone who has tried them. I add 1/2 white chocolate and either semi-sweet or dark chocolate chips. They never stay around long enough to test the shelf life. Thank you for sharing.