Oatmeal cookies get spruced up with dark cocoa powder and chocolate chips for chocolate lovers everywhere. These double chocolate oatmeal cookies are chewy, delicious, and naturally gluten free!
Cookies are one of my favorite things to bake. They're easy to make, quick to cool, and easy to freeze. I've been going a little bonkers in my kitchen with oatmeal cookies.
In this recipe my goal was to make a cookie that tasted like a double chocolate cookie and an oatmeal cookie had a love child. Mission accomplished! They have the texture of an oatmeal cookie with the richness of a double chocolate cookie plus melty chocolate chips baked in.
Ingredients for Chocolate Oatmeal Cookies
- Unsalted butter - I always use unsalted butter when I bake because it allows me to control the amount of salt in a recipe.
- Brown sugar - Brown sugar reacts with the baking soda to give the cookie lift and makes them chewy.
- Sugar - For sweetness!
- Quick cooking oats - These cookies don't need any flour which makes them naturally gluten-free. Quick cooking oats absorb moisture more readily than rolled oats and act similarly to flour but with much more texture. Be sure to purchase gluten-free labeled oats for a truly gluten-free cookie.
- Dark cocoa powder - I use dark cocoa powder for most of my chocolate recipes because I love the rich and dark chocolatey flavor it imparts. It also gives the cookies a much darker color.
- Baking soda - Allows the cookie to rise
- Kosher salt - Kosher salt has a better flavor than table salt and it's more difficult to over-salt since the granules are larger. If you only have table salt cut the amount of salt in half.
- Chocolate chips - I used semisweet chocolate chips but you can use dark chocolate, milk chocolate, or mini chocolate chips.
How to Make Double Chocolate Oatmeal Cookies
The method is like any basic cookie recipe.
1. Cream the butter with the sugars
Creaming the butter and the sugar together incorporates air into the dough and acts as a natural leavener of sorts. Cream until the butter is lighter in color and fluffier in texture.
2. Add the egg and beat until incorporated
You may need to stop the mixer and scrape down the sides of the bowl to get everything mixed together well.
3. Add the dry ingredients and mix until a cookie dough forms
You only need to beat it until everything is well mixed in. A solid way to make sure everything disperses evenly throughout the dough is to measure all the dry ingredients into a bowl first and stir with a fork. I don't always do this because I have good success with throwing all the ingredients into the mixer BUT if you prefer to be thorough than by all means go for it!
4. Add chocolate chips to the batter
Once the mix-ins (in this case chocolate chips) go in just turn on the mixer for a few seconds until they're evenly dispersed throughout the dough.
5. Scoop & Bake
I use a cookie scoop. I have two sizes (a medium and a large scoop) depending on how I'm feeling. If you make cookies a lot I highly recommend purchasing a cookie scoop. All your cookies will look beautiful and uniform plus it's so much easier than scooping a spoon or tablespoon. The medium scoop is perfect for cookies and holds about 1.5 tablespoons of dough.
How to Store Them
Make sure to let the cookies cool completely before storing. If you bag or box up a warm cookie it will cause condensation and either change the texture of the cookie or worse cause it to mold or expire. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Can I freeze these cookies?
Yes! Cookies freeze incredibly well and you can do it one of two ways.
1. Freeze them unbaked
Scoop the cookies onto a sheet pan and freeze it. Once the dough balls are frozen throw them into a freezer ziptop bag and freeze for up to 3 months. This way you can pull out as many or little as you like at a time. Simply bake as directed. You may need to add a minute or two to the baking time.
2. Freeze them already baked
If the cookies are already baked just wait until they're completely cool before carefully placing them into a ziptop freezer bag. Freeze for up to 3 months. I like to use a sharpie and label the date I made them on the outside of the bag. Technically they will last longer than 3 months but after that you risk freezer burn.
Tips & Substitutions
- You shouldn't substitute rolled oats in place of quick cooking oats for this recipe. They don't react the same in recipes and I haven't tested it with rolled oats.
- Make sure to let the cookies cool some before trying to move otherwise they will fall apart on you.
- You don't have to add semisweet chocolate chips. Alternatively you could add mini M&M's, white chocolate chips, dark chocolate chunks, or milk chocolate chips.
More Oatmeal Cookie Recipes You Will Love
If you're obsessed with oatmeal cookies then you're in the right place because so am I! Check out these other delicious cookie recipes:
- Coconut Flour Oatmeal Cookies
- Gluten Free Oatmeal Scotchies
- Peanut Butter Oatmeal Cookies
- Flourless Oatmeal Cookies
- Gluten Free Cowboy Cookies
- Flourless Peanut Butter Cookies
Double Chocolate Oatmeal Cookies
- Stand Mixer with the Paddle Attachment
- Measuring spoons
- Measuring cups
- ½ cup unsalted butter, room temperature
- ⅔ cup brown sugar
- ⅓ cup sugar
- 1 large egg
- 2 ⅓ cup quick cooking oats
- ¼ cup dark cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup semisweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan (or two) with a silicone baking mat or parchment paper. Set aside.
- In the bowl of a stand mixer cream the butter and both sugars on medium speed until light and fluffy about 4 minutes.
- Add the egg and beat until incorporated. Stop the mixer to scrape down the sides of the bowl with a spatula to make sure everything is mixed together well.
- Add the dry ingredients to the mixer and beat until a cookie dough forms and all the ingredients are evenly dispersed throughout the batter.
- Finally add the chocolate chips and turn the mixer on for another 15 to 30 seconds just until the chips disperse throughout the batter.
- Scoop 1.5 tablespoon sized balls onto the sheet pan 2 inches apart and bake for 10 minutes. Let the cookies cool before transferring to a serving plate.