Chocolate Oatmeal Cookies. Big, soft, delicious toasted oatmeal cookies with big chunks of chocolate and pecans. This cookie recipe is perfect for adding your favorite ingredients like raisins, dried fruits, chocolate chips or chunks, baking chips, nuts, and more.
I’ve loved oatmeal cookies for as long as I can remember. This base cookie recipe produces a big, soft centered cookie perfect for adding in some extra goodies and creating endless oatmeal cookie variations. The cinnamon raisin combo was the only way I made them for a long time. Now, for some reason I’m obsessed with adding chocolate, in the form of cocoa powder or in big chunks of dark or semisweet. I leave in the generous amount of cinnamon and enjoy the chocolate cinnamon combo.
I like to toast oatmeal whenever possible, like in these toasted oatmeal pecan bars, or toasted oatmeal lace cookies. It makes the oats crispy and brings out their natural nutty flavor. The oats don’t need to spend too much time toasting, as little as 5 minutes in a hot oven will change their texture and flavor.
For an oatmeal raisin cookie, should you choose to take this cookie base and add raisins, consider plumping the raisins by soaking them in boiling water for 10 to 15 minutes. It softens the raisins and enhances the texture.
Why You Should Make These Cookies
- they’re delicious.
- the cookie dough recipe is the perfect starting point for adding raisins, chocolate, nuts, etc.
- while toasting the oats is optional, toasting adds wonderful flavor.
- the cinnamon chocolate combination is amazing.
- they store very well.
How To Make These Chocolate Toasted Oatmeal Cookies
Toasting the old-fashioned oats is optional. Spread the oats in a single layer on a cookie sheet and bake them in a hot oven for 5 to 7 minutes. Cool the oats completely.
Add the all-purpose flour, ground cinnamon, baking soda, and fine sea salt to a small bowl, whisk to combine and set aside momentarily.
Add the unsalted butter to a stand mixer bowl. Using the paddle attachment, beat on medium speed for several minutes until its light and fluffy. Add the granulated sugar and light brown sugar to the butter and beat on medium for several more minutes. An egg and vanilla bean paste are added to the creamed butter and sugars. The mix is beaten on low just long enough to incorporate.
The bowl is removed from the stand mixer and the flour mixture is folded in. The old-fashioned oats are folded in. Any add-ins are folded in.
The cookie dough is chilled to hydrate the flour and meld flavors. After chilling for half an hour, the chilled cookie dough is brought to room temperature and portioned into 12 equal size balls. I used an ice cream scoop for this task. The cookie dough balls are placed on parchment lined cookie sheets, 6 per sheet. The cookies will spread out on their own, no need to flatten the cookie dough balls.
The cookies are baked in a hot oven for 15 to 18 minutes. They should be firm along the edges and slightly undone in the center. They continue baking after they’ve been removed from the oven and firm up as they cool.
The cookies can be stored for days in an airtight container. They can be stored for weeks in the freezer after baking.
Other Cookie Recipes You Might Enjoy
Some of our most popular cookie recipes include almond chocolate chunk shortbread cookies, toasted oatmeal lace cookies, triple chocolate chip cookies, and crispy oatmeal cookies.
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Chocolate Oatmeal Cookies
- 150 grams old-fashioned oats (2 cups)
- 150 grams all-purpose flour (1 cup + 1 tablespoon)
- 8 grams ground cinnamon (1 tablespoon)
- 7 grams baking soda (1-1/2 teaspoons)
- 3 grams fine sea salt (1/2 teaspoon)
- 155 grams unsalted butter (11 tablespoons), room temperature
- 135 grams light brown sugar (2/3 cup lightly packed)
- 70 grams granulated sugar (1/3 cup)
- 50 grams egg (1 large)
- 7 grams vanilla bean paste or vanilla extract (1-1/2 teaspoons)
- 150 grams chopped chocolate (1 cup)
- 50 grams chopped nuts (1/2 cup), optional
- If toasting oats, preheat oven to 325 degrees F. Arrange old-fashioned oats on cookie sheet in single layer. Bake in hot oven for 5 to 7 minutes. Remove cookie sheet and cool oats completely.
- Add all-purpose flour, ground cinnamon, baking soda, and fine sea salt to small mixing bowl. Whisk to combine. Set aside.
- Add unsalted butter to stand mixer bowl. Beat on medium 2 minutes.
- Add light brown sugar and granulated sugar to stand mixer bowl. Beat on medium for 2 minutes.
- Add egg and vanilla bean paste to stand mixer bowl. Beat on low just until incorporated.
- Remove bowl from stand mixer. Add reserved flour mixture and fold in with large spatula until no flour streaks are visible.
- Add old fashioned oats to cookie dough and fold in using large spatula.
- Fold in chopped chocolate. Cover bowl and refrigerate 30 minutes.
- Bring cookie dough to room temperature.
- Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper.
- Make cookie dough balls using large cookie scoop and place on prepared cookie sheets. Do not press down cookies.
- Bake cookie 18 minutes in preheated oven.
- Place cookie sheets on wire racks and cool completely. Store in an airtight container for several days, or freeze for up to a month.