Chocolate Oatmeal Cookies
Ingredients
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- 3/4 cup unsalted butter – softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs – beaten lightly
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine salt
- 2 1/2 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
Instructions
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and fine salt until evenly combined.
3. In a large bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar until light and creamy, 2–3 minutes.
4. Add the beaten eggs one at a time, mixing until smooth after each addition, then mix in the vanilla extract.
5. Add the dry mixture to the butter mixture and mix on low just until no dry streaks remain.
6. Fold in the old-fashioned rolled oats until evenly distributed, then fold in the semisweet chocolate chips.
7. Scoop 2-tablespoon portions of dough onto the prepared sheets, spacing about 2 inches apart; lightly flatten each mound to about 0.5 inch thick.
8. Bake, one sheet at a time, until edges are set and centers look slightly soft and matte, 10–12 minutes.
9. Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.
Chocolate oatmeal cookies marry the hearty chew of oats with deep cocoa richness, yielding cookies that are soft in the center with pleasantly crisp edges. The oats add texture and nutty flavor, while cocoa and chocolate chips deliver a satisfying chocolate punch without being overly sweet. They’re versatile crowd-pleasers that stand up well to storage, lunchboxes, and bake-sale platters alike.
Oat-based cookies trace their lineage to Scottish oatcakes, which evolved into sweeter American-style cookies by the late 19th and early 20th centuries. As cocoa powder and chocolate chips became pantry staples in the mid-20th century, bakers began adapting classic oatmeal cookies by incorporating chocolate for a more indulgent treat. Today, chocolate oatmeal cookies are a familiar home-baking standard, bridging comfort-food nostalgia with a richer, chocolatier profile.