Loaded with chocolate flavor and oats, these Double Chocolate Oatmeal Cookies are one of my favorite cookie recipes ever! They’re chewy, with crispy edges, and a soft center. Plenty of cocoa powder and chocolate chips make for a chocolate lovers dream.
What’s your favorite cookie recipe?
Classic Chocolate Chip Cookies? Snickerdoodle Cookies? Oatmeal Cookies? Peanut Butter Cookies?
I love them all.. it depends on the season and the mood I’m in I guess. But, chocolate always sounds good. So I may have to say Double Chocolate Chip Cookies are my favorite!
But, oats?! If you’ve seen any other Mile High Mitts recipes, by now you know how much I love oats. They’re a great healthy addition to any recipe.
So let’s put two of my favorite things ever together, to make these Double Chocolate Oatmeal Cookies.
I took my Double Chocolate Chip Cookies and Oatmeal Cookies and mixed them together to create this recipe. I like to use extra cocoa powder, for a deep, rich, almost dark chocolate cookie.
These cookies are soft in the center, with crispy edges, and oats and chocolate chips throughout. They have the best texture and are truly a chocolate lovers dream cookie!
There’s a few tips to ensure cookie baking success, so keep reading to find out what they are!
Oats can be a little tricky to work with.
When you add oats to a recipe, often times it’s important to let the dough rest. This gives the oats a chance to soak up the wet ingredients. Then, you have muffins that rise properly and don’t sink. Or, in this case, cookies that don’t spread too thin.
So, after you’ve folded your oats and chocolate chips into the batter, give it a chance to rest. You can preheat your oven and prepare your cookie sheets while your dough is resting.
I’ve found this is the best way to ensure consistent results with oatmeal cookies. So each cookie spreads correctly, with crispy edges, and a soft interior.
You’ll also need to gently flatten these cookies prior to baking them. Or, you could end up with a cookie pillow. Which, is also delicious. But, flattening them will give you the correct cookie shape. Again, ensuring those crispy edges and a soft interior.
TIP: Since we’re using cocoa powder, be sure to sift your dry ingredients through a fine mesh strainer. This helps ensure no cocoa powder clumps end up in your cookie batter. Alternatively, you can whisk your dry ingredients very well together, and smash any leftover cocoa powder clumps with a fork or spoon.
There’s a few options for these cookies too.
To make them gluten-free, be sure to use gluten-free all purpose flour and certified gluten-free oats. These cookies can also be made with regular white flour and regular oats too.
To make them dairy-free, use either coconut oil or a dairy-free butter alternative (for a more neutral flavor), and dairy-free chocolate chips.
I recommend using rolled oats because they give the best texture to these cookies.
To make them a little healthier, you could use coconut sugar instead of brown sugar. I wouldn’t recommend trying to substitute with any other types of sugars though. If you are looking for a healthier oatmeal cookie recipe I would recommend you check out my soft Banana Oatmeal Cookies or Maple Pecan Oatmeal Cookies.
If you want to try and make these vegan, I would recommend using a flax or chia egg or egg replacer (and following the dairy-free instructions as well). However, the texture of the cookies will change a bit. They will be a bit more soft without as crispy of edges.
Last but not least, let’s talk about other optional add-in’s!
Instead of semi-sweet or milk chocolate chips, you could use white chocolate chips, dark chocolate chips, mint chocolate chips and butterscotch chips. If you want to really go crazy, you could drizzle chocolate on top of these or dip them in more melted chocolate! Can’t go wrong with more chocolate. 😉
If you’re a chocolate lover, these are the cookies for you!! I hope you enjoy them. The deep chocolate flavor and loaded texture is what makes them my favorite cookie recipe.
If you make them, let me know how it went! I love to hear from you all. And if you have any questions, ask them below too.
Oh, and do you want more chocolate-filled recipes? Look at my gluten-free Double Chocolate Pumpkin Oat Muffins, Chocolate Granola, Chocolate Oat Pancakes, Chocolate Breakfast Cookies, and Healthy Chocolate Donuts.
- 3/4 cup gluten-free all purpose flour (or regular flour)
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened (coconut oil or dairy-free butter alternative)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup sugar
- 1 tsp vanilla
- 1 egg
- 1 1/4 cup rolled oats (certified gluten-free)
- 3/4 cup chocolate chips (dairy-free if necessary)
-
To a large mixing bowl, add your butter, brown and white sugar and beat them together with a mixer for a minute, till creamy. Add your vanilla and egg and briefly blend in.
-
Place a fine mesh strainer over the same mixing bowl. To the strainer, add your flour, cocoa powder, baking soda and salt. Gently shake the strainer back and forth to strain the dry ingredients through, while keeping any cocoa powder clumps out. Remove the strainer and discard any cocoa powder clumps.
-
Stir your wet and dry ingredients together till you have a smooth cookie dough batter. Add your oats and chocolate chips and fold them into your dough.
-
Let your cookie dough rest and preheat your oven to 350. Line two pans with parchment paper or spray with non-stick spray.
-
Using a small cookie scoop, scoop the dough onto your pans evenly spaced apart (with no more than 12 cookies per pan). Gently flatten the tops of your cookies, as these cookies don't spread much. Bake in the oven for 9-11 minutes, or till the edges of the cookies are set but the middle looks a touch underdone still.
-
Let cool, then devour!
Stored in an airtight container these cookies taste best within the first 5 days. They can also be frozen for a few months.
Love the recipe, great cookies!!
A very good recipe! I used all the fruit from a pomegranate and mixed them in with the chocolate chips and oats. I ended up baking them in a 13×9 inch pan as bars. They are chewy, chocolatey, and amazing with a cup of coffee. I plan on making these again without the pomegranate, this recipe is a keeper.
Hii… Can i use whole wheat flour?
Hi Mariyam. I’m not sure if that would work, since I don’t bake with wheat flour much. I’m afraid the cookies would be too dry if you used it.
These are so good! I made them with gluten free cacao nib instant oatmeal. It gave it a little crunch (kind of like a nut) but without nut’s because we can’t have them. Also made them without egg (used applesauce), because we can’t have those either.
I made these exactly as the recipe stated and my hubby said they are sinful! Thus will be added to my tried and true section of recipes.
I used 1/2 c. of monk fruit sweetener, instead of sugar and brown sugar. It worked fine.
Heyy can I reduce the quantity of cookies? Small oven fits only 4 cookies in one batch
Hi Arwa. Because there is only one egg, this isn’t a recipe that can easily be split in half (or reduced). But, you could make an entire batch, scoop out all of the cookies, and freeze some of the cookie dough balls instead? Then bake them later. I hope this helps!
I made these without the choc chips (I ran out). They tasted so good that I had to make a triple batch. I also baked them then froze them and ate them straight from the freezer. Call me weird but I loved it like that.
Awesome! Totally not weird to me – my husband’s favorite way to eat cookies is frozen! 🙂