Chocolate Oatmeal Cookies

A crispy outer layer and soft center filled with hearty oats, cocoa and chocolate chips makes an amazing cookie.

My mom always made these Chocolate Oatmeal Cookies when we were growing up for our family, 4-H meetings and little league sports teams.

Several warm, chewy chocolate oatmeal cookies cooling on a piece of brown parchment paper.

Our Family’s Favorite Chocolate Cookie

The duo of chocolate chips and cocoa make these cookies rich and the oatmeal adds the chewy texture that is irresistible. 

Also known as Chocolate Oatmeal Chippers, our entire family craves these cookies!

Both of my kids have enjoyed helping make these over the years, and making them disappear is a team effort too. They also love to make this sister oatmeal cookie with a chocolate flair, our Chocolate Chip Oatmeal Cookies.

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Be careful not to over bake cookies. The center should be soft with a light crunch on the edges. Bake one cookie to test baking time in your oven. Remove the cookie when it and looks lightly baked around the edge and just begins to reveal a couple cracks across the center.

Close up of a hearty and delicious chocolate oatmeal cookie with gooey melted chocolate chips on top.

We also enjoy the deep chocolatey flavors and uniqueness of these Chocolate Macadamia Nut Cookies, and Triple Chocolate Fudge Cookies.

Ingredients Needed

  • Dry Ingredients – All-Purpose Flour, Cocoa, Baking Soda, Salt
  • Base of the Dough – Butter, Granulated Sugar, Brown Sugar, Vanilla Extract and Eggs
  • Texture and Flavor – Quick Oats and Semi-Sweet Chocolate Chips
Ingredients to make chocolate oatmeal cookies are quick oats, sugar, semi sweet chocolate chips, brown sugar, cocoa, flour, salt, baking soda, butter, eggs and vanilla extract on a wooden counter top.

Step By Step Instructions

  1. In a mixing bowl cream butter, sugars and vanilla.  Beat until creamy.
  2. Add eggs one at a time to allow time for each to mix-in well.
  1. In a separate bowl combine flour, cocoa, baking soda and salt; gradually add to creamed mixture. 
  2. Mix in oatmeal and stir well.
  1. Stir in chocolate chips and nuts if using.
  2. Drop cookie dough onto an ungreased baking sheet. Gently press with the bottom of a level glass to flatten.
  3. Bake in a 350°F oven for 8 to 9 minutes. Then use the open end of the glass to make cookies into even circles right after removing from the oven.

Our Chocolate Oatmeal Cookies taste great served with a cold glass of milk!

Recipe Tips

  • Use softened butter, not cold butter and not melted butter, so the dough mixes well
  • Omit chocolate chips from the recipe and top cookie dough with a seasonal candy appropriate for the holiday
  • We experimented with sprinkling both semi-sweet chocolate chips and white chocolate chips on top.  Both tasted great, but our family prefers semi-sweet chocolate chips.
Overhead view of double chocolate oatmeal cookies on parchment paper.

More Great Cookie Recipes:

Close up of a chocolate cookie filled with oatmeal and chocolate chips showing all of the hearty texture from oats and delicious flavor from freshly melted chocolate.

Chocolate Oatmeal Cookies

Created by Jennifer Osterholt
Servings: 30 cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
A crispy outer layer and soft center filled with hearty oats, cocoa and chocolate chips makes an amazing cookie.

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt optional
  • 1 cup butter softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups quick oats
  • 12 ounces semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F.  In small bowl, combine flour, cocoa, baking soda and salt; set aside. 
    1 1/4 cups all-purpose flour, 1/2 cup cocoa, 2 teaspoons baking soda, 1/2 teaspoon salt
  • In large mixer bowl, combine butter, brown sugar, granulated sugar and vanilla. 
    1 cup butter, 1/2 cup granulated sugar, 1 cup packed brown sugar, 1 teaspoon vanilla extract
  • Beat until creamy. Add eggs, one at a time, beating well after each addition.
    2 eggs
  • Gradually beat in flour mixture.  Add oatmeal.  Mix well. 
    2 cups quick oats
  • Stir in chocolate chips and nuts if using.
    12 ounces semi-sweet chocolate chips
  • Use a cookie dough scoop to make balls.  Place onto an ungreased cookie sheet.  Bake for 8 to 9 minutes. 
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Notes

  • I cup of chopped walnuts can be mixed in along with the chocolate chips if desired.
  • Yields 30 – 48 cookies depending on size.

Nutrition

Calories: 207kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 28mgSodium: 168mgPotassium: 127mgFiber: 2gSugar: 15gVitamin A: 211IUCalcium: 22mgIron: 2mg

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

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An Easter Variation

At Easter we like to trade pastel colored Cadbury eggs for chocolate chips. 

Mix up all of the dough, except the chips and scoop onto the cookie sheet.  Add an additional chocolate candy or chips of your choosing.

Chocolate Oatmeal Chippers with a fun Easter twist of colorful Cadbury Eggs on top on a teal baking sheet.

Just like these Easter M&M Cookies, this Oatmeal Cocoa Chippers Cookie recipe can be easily adapted to make cookies for any holiday!

Andes Mints make a great St. Patrick’s Day cookies with a mint flavor.

Recipe originally shared on March 11, 2019 with pictures updated on June 3, 2025.

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