Chocolate Oatmeal Chocolate Chip Cookies

These Chocolate Oatmeal Chocolate Chip Cookies are everything you dream about in a cookie and more! Rich, fudgy and irresistibly chewy, they’re bound to become your new cookie obsession.

If there’s one treat that’s universally loved, it’s a cookie that delivers an indulgent, chocolatey bite combined with a chewy oatmeal texture.

I adapted the original recipe from Betty Crocker slightly for these cookies, adding coffee and garnishing with flake salt to enhance the taste of the chocolate. This recipe makes a big batch and they were a big hit with our whole family.

Why You’ll Love this Recipe

• Perfect for Special Occasions: Ideal for birthdays, bake sales and Christmas cookie exchanges—these cookies impress every time.
• Coffee-Infused Goodness: A subtle hint of brewed coffee intensifies the rich chocolate flavor, making them truly unforgettable.
• Quick and Easy to Bake: Simple pantry ingredients, minimal prep, and a quick bake mean warm cookies are always within easy reach.

Ingredients for Double Chocolate Oatmeal Cookies

• Butter
• Granulated sugar
• Large Egg
• Brewed coffee
• Vanilla extract
• All-purpose flour
• Old-fashioned oats – substitute quick oats if that is what you have on hand.
• Cocoa powder
• Baking soda
• Kosher salt
• Chocolate chips
• Flake salt (optional garnish)

How to Make Chocolate Oatmeal Chocolate Chip Cookies

1. Prep Your Oven and Pans: Preheat your oven to 375°F and line baking sheets with parchment paper.

2. Mix Wet Ingredients: In a large bowl, cream together butter and granulated sugar until fluffy using an electric mixer. Add the egg, brewed coffee, and vanilla extract to the butter mixture, beating at medium speed to combine.

3. Add Dry Ingredients: With the mixer turned off, add all purpose flour, old fashioned oats, cocoa powder, baking soda and kosher salt.
4. Create Dough: Mix at low speed until mixture comes together, raise to medium speed, mixing until dough comes together. Mix in 1 cup of chocolate chips.

5. Form Cookie Dough Balls: Use a medium cookie scoop to form evenly-sized dough balls. Place them about 2 inches apart on your prepared baking sheets.
6. Bake: Bake for 10-12 minutes in preheated oven or until edges are set but centers remain soft.
7. Garnish: Lightly press additional chocolate chips into the warm cookies. Sprinkle lightly with flake salt if desired, to enhance the chocolate flavor.

8. Cool: Allow cookies to cool slightly on the baking sheet, then transfer to a wire rack.

More Chocolate Cookie Recipes You Will Love

• Chocolate Chip Walnut Cookies: Classic chocolate chip cookies elevated with crunchy walnuts, delivering the perfect nutty twist.
• No Bake Cookies: Quick, easy and deliciously fudgy. No oven required for the classic chocolate peanut butter no bake cookie that is perfect for summer days or last-minute treats.
• Chocolate Caramel Cake Mix Cookies: Made with a simple cake mix base, these soft, chewy cookies feature indulgent caramel bites, satisfying your sweet tooth in minutes.

Don’t Miss Out!

These Double Chocolate Oatmeal Cookies have quickly become a favorite in our house—and I’m confident they’ll be yours too! Save this irresistible cookie recipe to bake and share with your family and friends.

Have you tried this Chocolate Oatmeal Cookie recipe? Leave a comment and rating below and let us know how they turned out. Happy baking!

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Chocolate Oatmeal Chocolate Chip Cookies

These Double Chocolate Oatmeal Cookies are everything you dream about in a cookie and more! Rich, fudgy and irresistibly chewy, they're bound to become your new cookie obsession.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Desserts

Cuisine: American

Keyword: chewy oatmeal cookies, chocolate chip cookies

Servings: 54

Calories: 111kcal

Author: Milisa

Ingredients

• 1 cup butter
• 1 ½ cups granulated sugar
• 1 large egg
• ¼ cup brewed coffee
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• 3 cups old fashioned oats
• ⅓ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ cups semi sweet chocolate chips divided

Instructions

• Preheat oven to 375°F and line baking sheets with parchment paper.
• In a large bowl, cream together butter and granulated sugar until fluffy using an electric mixer. Add the egg, brewed coffee, and vanilla extract to the butter mixture, beating at medium speed to combine.
• With the mixer turned off, add all purpose flour, old fashioned oats, cocoa powder, baking soda and kosher salt.
• Mix at low speed until mixture comes together, raise to medium speed, mixing until dough comes together. Mix in 1 cup of chocolate chips.
• Use a medium cookie scoop to form evenly-sized dough balls. Place them about 2 inches apart on your prepared baking sheets.
• Bake for 10-12 minutes or until edges are set but centers remain soft.
• Lightly press additional chocolate chips into the warm cookies. Sprinkle lightly with flake salt if desired, to enhance the chocolate flavor.
• Allow cookies to cool slightly on the baking sheet, then transfer to a wire rack.

Notes

• Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in freezer-safe bags for up to 3 months.

Variations

• Add toasted nuts to the batter – chopped walnuts, pecans or almonds for extra crunch and flavor.
• Stir in soft caramel bits to create a decadent gooey center.

Nutrition

Calories: 111kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 61mg | Potassium: 59mg | Fiber: 1g | Sugar: 7g | Vitamin A: 113IU | Calcium: 8mg | Iron: 1mg