Dark Chocolate Chunk Oatmeal Cookies.

Soft and chewy with slightly crisp edges, these oatmeal cookies are full of flavor and exploding with dark chocolate. 

Soft and Chewy Dark Chocolate Chunk Oatmeal Cookies recipe on sallysbakingaddiction.com

Here’s a dessert I made for Easter this past Sunday. Along with pineapple upside-down cake and baskets of candy, the whole table found a treat… or four. These soft and chewy oatmeal cookies are like a bowl full of warm oatmeal sprinkled with brown sugar, cinnamon, and rais… dark chocolate. Loads of dark chocolate.

This recipe is dedicated to all my readers who have picked up an oatmeal “chocolate chip” cookie before only to be completely let down that the chocolate chips aren’t chocolate chips at all. No no. They’re raisins! Disguised as chocolate! No more misleading cookies.

As much as I love them, raisins will never be chocolate.

Soft and Chewy Dark Chocolate Chunk Oatmeal Cookies

Oatmeal cookies are my favorite kind. It’s a texture thing. I’m a sucker for their chew. And their crispy edges, moist centers, and brown sugar goodness. I have a couple recipes for oatmeal cookies in my cookie stash. Let’s see… have you tried these oatmeal creme pies yet? Or these milky way oatmeal cookies? (Yes, Milky Ways!) How about my loaded oatmeal cookies? Chances are you have and love all three.

The last cookie is where the base of today’s cookie recipe comes from. However, I made a very slight, yet VERY flavorful change. Instead of some white sugar and brown sugar, I used all brown sugar. Let me talk geek out about the cookie dough real quick…

Food Science // Nerd Alert // YAY

The cookie dough starts with creamed butter and brown sugar. Instead of using some white and some brown like most oatmeal cookie recipes, I wanted to pack as much flavor as possible into today’s dark chocolate chunk oatmeal cookies. This is something you might not know yet– or maybe you do if you love the science and stuff of cookie baking like yours truly? Brown sugar is not only used for sweetening cookies; it provides flavor, moisture, and tenderness. Brown sugar contains molasses and therefore has more moisture and flavor than white sugar. More moisture = a moister cookie. More flavor = a really really REALLY good brown sugar oatmeal cookie.

I also add a small amount of molasses to the cookie dough. Why? For flavor. This scant Tablespoon of molasses enhances all the wonderful flavors of these buttery, cinnamon-sweet oatmeal cookies. I can’t bake an oatmeal cookie without it anymore.

Soft and Chewy Dark Chocolate Chunk Oatmeal Cookies

Soft and Chewy Dark Chocolate Chunk Oatmeal Cookies

Guess what? The cookie dough only needs to chill for about 30-60 minutes, shortening the time between your now and your new favorite cookie. During the chill time, the oats will soak up some of the butter and egg’s moisture which helps produce a thicker cookie. Chilling is necessary unless you want greasy cookies spreading all over your baking sheet.

Let me talk about oats real quick. Oats provide that fabulously chewy texture we know and love. And they hold onto so much moisture as the cookies bake (think: oatmeal). One of the most confusing ingredients in the world are oats. There is always the question of which type of oats to use in recipes. Quick? Instant? Whole? For these chocolate chunk oatmeal cookies, I use old-fashioned whole oats. They give more texture: hearty, chewy, thick.

Let me talk about the chocolate real quick. I use pure dark chocolate instead of chocolate chips. The reason? I have a plethora of the stuff leftover from writing Candy Addiction. Also, since pure chocolate does not contain stabilizers, it melts inside the cookie as it bakes creating these irresistible pockets of melted chocolate in every single bite.

Did you read that? Pockets of melted chocolate. Pockets of melted chocolate!

Soft and Chewy Dark Chocolate Chunk Oatmeal Cookies recipe on sallysbakingaddiction.com

Soft and Chewy Dark Chocolate Chunk Oatmeal Cookies recipe on sallysbakingaddiction.com

Moist and tender centers, slight crisp on the edges, sweetened with brown sugar, a hint of molasses, exploding with chocolate, and spiced with cinnamon for depth of flavor. Today’s oatmeal cookies disappeared from the table in 10 minutes.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Dark Chocolate Chunk Oatmeal Cookies

Soft and chewy with slightly crisp edges, these oatmeal cookies are full of flavor and exploding with dark chocolate.


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar 
  • 1 large Eggland's Best egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 Tablespoon (20g) dark molasses
  • 1 and 2/3 cups (140g) old-fashioned whole rolled oats
  • 1 cup (125g) all-purpose flour, careful not to overmeasure
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 cups chopped bittersweet or semi-sweet chocolate (or chocolate chips/chunks)


  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and brown sugar together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the chopped chocolate. Chill the dough for at least 30-60 minutes in the refrigerator.
  3. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats.
  4. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Recipe Notes:

This recipe can easily be doubled to make a larger batch. No changes necessary besides doubling all of the ingredients.

Adapted from Loaded Oatmeal Cookies and Oatmeal Raisin Cookies (<-- pretty much a halved version of those!)

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Raisin haters, rejoice. 😉

Soft, chewy, and loaded with dark chocolate! These oatmeal cookies are a favorite

Try my Peanut Butter Cup Surprise Monster Cookies next!

Yes, there’s a peanut butter cup INSIDE.

Reese's Peanut Butter Cup Surprise Monster Cookies-2


Eggland’s Best provided me with eggs to bring you this cookie recipe.



  1. Emy on December 8, 2016 at 6:54 pm

    I just made these for the second time this week…I think I’m in love with this cookie! Since I didn’t have molasses, I used dark brown sugar (I read somewhere that dark brown sugar has more molasses than light brown), and the flavor was amazing! Thanks for sharing such great and easy recipes!

  2. Alice on January 1, 2017 at 4:59 pm

    This is Great recipe!
    But, Like some other people, my cookies didn’t spread out.  I initially checked the dough after 1 hr of chilling, but it was still so soft, so I decided to wait another hour. I think this is where I went wrong…it seems that this dough needs to be a bit softer.
    I also cut the sugar to 160g, but will reduce by even more next time.

  3. Sina on February 3, 2017 at 3:15 am

    Hi Sally, this recipe is wonderful! I made them yesterday and we love them 🙂
    I chilled the dough for 3 hours and rolled it into balls without bringing it to room temperature and they spread wonderfully nevertheless. And the texture of this cookies is awesome! Thanks for my new favourite cookie recipe 😉 Sina

  4. Marcie W. on April 6, 2017 at 6:50 pm

    Just made these but added chopped walnuts and changed to butterscotch chips instead of chocolate chips…let me say that they are AWESOME! DELISH! A FAVORITE!! So chewy and the molasses gives such a wonderful flavor. Thanks again for this recipe, I’m sure it’ll be a staple at my home!

  5. Hannah on May 2, 2017 at 3:30 pm

    These are like, the most amazing cookies ever.

  6. Garry Klouzal on May 3, 2017 at 12:54 am

    I have a concern about the baking soda. Any reaction you get from it is going to occur right away. I would think any rising/lift from any soda/acid reaction will be gone in 60  minutes while the dough cools and pressed out when you make the cookie shape. Would baking powder be a better choice? 


    • Sally on May 3, 2017 at 7:28 am

      That’s not always accurate. Baking soda needs an acid to react and typically, cookie doughs’ acid is from brown sugar or cocoa powder– not a liquid. Brown sugar in this case. The activation doesn’t begin until the dough is heated in the oven (when the butter begins melting).

  7. Claudia Roitman Santamaria on May 15, 2017 at 5:23 pm

    I truly loved this recipe.. it’s the best oatmeal cookie recipe I’ve ever tried! I have a question Sally, I recently moved to a country where molasses are nowhere to be found, which would be the ideal substitute? or I just plainly leave it out?? Thank you so much for always sharing and contributing with your sweet world, you are always a source of inspiration. Regards from Montevideo, Uruguay.

    • Sally on May 15, 2017 at 7:08 pm

      You can simply leave it out– no need to replace with anything 🙂

  8. Shafia on June 8, 2017 at 4:59 pm

    I tried these cookies as soon as I read the recipe and they turned out yummmmmmmmyyy!!! Didn’t have molesses so just went ahead and made without it and still turned out great! Thank you sooo much! Also, Thank goodness you mentioned that the cookies will look soft and undone because if you hadnt mentioned that, I would definitely have burned the entire batch…eeek!!
    I’ll be making your raisan cinnamon oat cookies next!can’t wait to try them. 

  9. Veronika on June 13, 2017 at 3:04 pm

    This recipe looks amazing but I’m wondering what would happen if I replaced the all purpose flour with oat flour? I love oatmeal chocolate chip cookies so much but I try to stay away from gluten. Any suggestions? Thanks!

    • Sally on June 14, 2017 at 9:11 am

      You can give it a go, but I fear the cookies will spread too much. Let me know what you try!

  10. Rose on June 13, 2017 at 5:00 pm

    Hi Sally!
    Made these and omg they were a hit with my boys! Barely lasted a day. I wondered if this recipe can easily be a giant cookie oatmeal pizza?? Same temperature and bake time?


    • Sally on June 14, 2017 at 9:08 am

      Hi Rose! Bake time will be a little longer if baking as a cookie pizza– I’m unsure exactly how long but until the center looks *almost* set and the edges are crisp/light brown. Same oven temp!

  11. Agnieszka on July 8, 2017 at 4:02 am

    Hello Sally,
    Made you’re delicious oatmeal cookies yesterday. Do you have a tip what to do, so that they actually flatten in the oven? I followed the recipe very carefully and they just stayed in the form of round balls after baking. As I’m gathering, the’re supposed to flatten a bit right? Would be great if you could share some advice.
    Lots of love xxx

    • Sally on July 8, 2017 at 8:35 am

      Yep, they are supposed to flatten out– how long are you chilling the dough? Are you subbing anything in/out of the recipe? If anything, skip the dough chilling and see if that helps. It should!

      • Agnieszka on July 8, 2017 at 4:58 pm

        Thank you! Will try that next time!

  12. Zenny Russ on August 2, 2017 at 5:22 am

    Hi. I’m new to making cookies. Cookies are flat, right? But in your procedure you don’t flatten the dough – you put dough balls in the oven. Will that just flatten by itself while being baked? Sorry. First timer here 🙂

    • Sally on August 2, 2017 at 8:09 am

      Yes, they spread and flatten.

  13. Manuela on August 29, 2017 at 5:37 pm

    Hey Sally! Your recipes have striked once again! All the way from Argentina, these cookies were a hit! I always enjoy following your instructions! Keep up the good work!

  14. Dawn F. on September 7, 2017 at 4:14 pm

    I Just made these cookies and they are so good! This recipe is a keeper and will be my go to recipe from now on!

  15. Lisa Manske on September 23, 2017 at 5:10 pm

    Made these last night with mini semi-sweet chocolate chips because that’s what I had. I omitted the cinnamon because I don’t care for cinnamon combined with chocolate. I doubled the recipe and flattened the balls slightly after reading the comments. AMAZING. My teen had a sleepover last night and these cookies vanished.
    This recipe is replacing my standby chocolate chip cookie recipe of 30 years. Bravo Sally!

  16. Jose on July 4, 2018 at 11:29 am

    Just made these with gluten free flour and black treacle instead of molasses (UK so same thing I think?) and they spread easily after 30mins of chilling. A bit too much in fact as it was more like a tray bake! Very sweet so I might reduce the sugar next time. But yummy. Also very crumbly but that might be the gf flour?


  1. Jose on July 4, 2018 at 11:29 am

    Just made these with gluten free flour and black treacle instead of molasses (UK so same thing I think?) and they spread easily after 30mins of chilling. A bit too much in fact as it was more like a tray bake! Very sweet so I might reduce the sugar next time. But yummy. Also very crumbly but that might be the gf flour?


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