These are NOT your grandmother’s oatmeal cookies. Chocolate oatmeal cookies are the fun & fresh twist on a classic we didn’t know we needed!

Chocolate oatmeal cookies on a wire cooling rack. Underneath the rack you can see chocolate chips and stray oats.

Chocolate Oatmeal Cookie Recipe

I took the delicious, chewy, can’t-be-beat texture of my oatmeal cookies and made it even better by adding chocolate. Chocolate oatmeal cookies are fun and decadent, an unexpected and instant favorite for all who try them!

I don’t mean to toot my own horn, but I’ve really outdone myself with these. If you’re a fan of fusing favored flavors to create something truly delectable, you do not want to miss out on this chocolate oatmeal cookie recipe.

Chocolate oatmeal cookie stacked on a second cookie with parchment between. Cookies are sitting on a wire cooling rack.

Ingredients in Oatmeal Chocolate Cookies

Salted butter, softened – In my kitchen, I always use salted butter. If you don’t have salted, you can use unsalted. Just add an extra pinch of salt to the dough!
Brown sugar – This helps make the cookies extra soft and chewy!
Granulated sugar
Egg
Canola oil – The canola oil will help the cookies spread a bit and give them a crispy, melt in your mouth, exterior.
All purpose flour
Old fashioned rolled oats
Cocoa powder – I used dutch processed cocoa but any type of cocoa will work well.
Cornstarch
Baking soda
Salt
Mini Chocolate chips – You can use regular chocolate chips, but I prefer the minis because they melt into the cookie and make it extra chocolatey and gooey!

Aerial view of a chocolate oatmeal cookie stacked on another cookie with parchment inbetween.

How to make a Chocolate Oatmeal Cookie

Preheat the oven to 350° F and line a cookie sheet with parchment paper or a silicon baking mat.
In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture (approximately 2 minutes).
Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
Add the flour, rolled oats, cornstarch, baking soda and salt. Mix until the dough forms.
Lastly, add in the mini chocolate chips.
Portion the dough out. For small cookies, use 1 1/2 tbsp of dough for each cookie. For larger cookies use 3 tbsp of dough. I like to use this set of scoops.
Arrange on the lined cookie sheet.
Bake at 350° F (180° C) until the cookies spread slightly and no longer look wet and glossy on top. Small cookies: 8-10 minutes. Larger cookies: 10-12 minutes.
Allow the cookies to cool on the pan for 5-10 minutes before serving.
Enjoy!

What is the best way to store chocolate oatmeal cookies and how long do they stay fresh?

Once cooled, store your cookies in an airtight container on the counter for 4 days!

Can I freeze chocolate oatmeal cookie dough or baked cookies?

Yes, you can! Freeze baked cookies in a labeled, resealable freezer bag for up to 3 months. Here’s a post on how to freeze cookies if you’d like more tips!

If you’d like to freeze the dough, portion into balls and freeze for up to 3 months. When ready to bake, thaw and bake like normal. For more helpful info, here’s a post on how to freeze cookie dough!

Aerial view of a chocolate oatmeal cookie stacked on another cookie with parchment inbetween. Across the bottom it says "chocolate oatmeal cookie recipe" in text.

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