Dark Chocolate Chunk Oatmeal Cookies

With plenty of melty chocolate, chewy oats, and a sprinkle of sea salt, these dark chocolate chunk oatmeal cookies are guaranteed to be your new favorite cookie variety. They’re extra buttery and soft with slightly crisp edges and a touch of cinnamon and molasses for classic oatmeal cookie flavor. This cookie has it all!

dark chocolate chunk oatmeal cookies

Alright, I’m saying it. Oatmeal cookies are forever the best cookie on the planet. (This statement probably doesn’t surprise many of you!) Regular chocolate chip cookies are a bonafide crowd-pleaser, but they don’t hold a candle to the texture, chew, and toasty flavor of its oatmeal counterpart.

I originally published these dark chocolate chunk oatmeal cookies several years ago and after making them at least 1200x, I decided to spruce up the photos and make a couple slight changes to the dough including using more oats, less flour, and a sprinkle of sea salt. We’re still using plenty of dark chocolate chunks, whole oats, and a touch of molasses for classic flavor. (See recipe notes below for the exact changes.)

dark chocolate chunk oatmeal cookies

Why You’ll Love these Dark Chocolate Chunk Oatmeal Cookies

Let us count the ways!

  • Loaded with pure dark chocolate
  • Super soft inside
  • Chewy, hearty oats
  • Cinnamon, brown sugar, and molasses for extra flavor
  • Buttery crisp edges
  • Topped with crunchy sea salt
  • No crazy ingredients or mixing techniques

And I know you’ll appreciate this too: the cookie dough chilling time is short, making these a pretty quick cookie that holds its shape beautifully.

dark chocolate chunk oatmeal cookies

The Best Oatmeal Cookie Base

If you’ve made some of my oatmeal cookie recipes before, you’re likely familiar with today’s variation. I usually stick to the same base recipe and you can see that in my Oatmeal Raisin CookiesWhite Chocolate Chip Cherry Oatmeal Cookies, Oatmeal Chocolate Chip Cookies, Oatmeal Scotchies, and Oatmeal M&M Cookies.

Have I mentioned I love oatmeal cookies?

Filled with brown sugar, cinnamon, butter, and vanilla flavors, this oatmeal cookie is ALWAYS a guarantee in both the texture and flavor departments. I’ve actually nicknamed them my “slow bend” cookies– the centers are so buttery and chewy that they don’t crunch and break when you start to bend them. The best!


How to Make These Dark Chocolate Chunk Oatmeal Cookies

  1. Cream butter + sugars: Use a hand or stand mixer to cream softened butter with brown sugar and granulated sugar until smooth. For extra flavor and chew, always use more brown sugar than granulated white sugar in oatmeal cookies.
  2. Add eggs, vanilla, + molasses: Add eggs, then mix on high for about 1 minute until incorporated. Add vanilla and molasses, mix until combined.
  3. Dry ingredients: Mix flour, baking soda, cinnamon, and salt together in a separate bowl. Pour this into the wet ingredients. Combine together on low.
  4. Add the extras: Beat in the oats and chocolate chunks on low speed. Pieces of chocolate will break down, so there’s chocolate in literally every single piece of cookie dough.
  5. Chill: The cookie dough is pretty sticky, so chilling it is imperative. Without at least 30-60 minutes in the refrigerator, your cookies will spread into flat puddles. Chilling cookie dough is one way to guarantee thicker cookies. If you’re interested, see my 10 guaranteed tips to prevent cookies from spreading.
  6. Roll: Roll cookie dough into balls and place on a lined baking sheet. Since it’s a textured and chunky dough, I usually use a cookie scoop to help. Since the cookie dough chilled, it’s much easier to work with.
  7. Bake: Bake the cookies at 350°F (177°C) until lightly browned around the edges. The cookies might look under-baked, but they will continue to set as they cool. While they’re still warm, sprinkle each with a little sea salt.

chocolate chunk oatmeal cookie dough

chocolate chunk oatmeal cookie dough

Best part: Right out of the oven, experience pools of melty chocolate in every single bite.

Best Chocolate To Use

There are so many chocolate products on the market, so let me help you navigate the best choice for today’s cookies. As if you were making chocolate truffles or chocolate ganache, stick to pure quality chocolate here. I’m referring to baking chocolate, which is sold in 4 ounce bars in the baking aisle. Chocolate chips definitely work since these are cookies, but if you want big chunks of melted chocolate, choose chocolate that’s meant to melt. Chocolate chips contain stabilizers that prevent them from melting in the oven.

I recommend bittersweet or semi-sweet chocolate. For a sweeter cookie, you can use white chocolate or milk chocolate. I prefer Ghirardelli or Baker’s brands. (FYI Baker’s milk chocolate variety is sold as “German Chocolate.”)

  • No matter which level of sweetness you choose, cut the bars into little chunks that are similar or slightly larger than regular chocolate chips. But keep in mind that the smaller the pieces, the more they’ll blend right into the cookie dough turning this into a chocolate oatmeal cookie… which isn’t necessarily a bad thing!

dark chocolate chunk oatmeal cookies

More Dark Chocolate Recipes You’ll Love

Print
dark chocolate chunk oatmeal cookies

Dark Chocolate Chunk Oatmeal Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour
  • Yield: 3 dozen
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Soft and chewy with slightly crisp edges, these oatmeal cookies are full of flavor and exploding with melty dark chocolate. Chill the dough for at least 30 minutes in the refrigerator before baking.


Ingredients

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
  • 1 Tablespoon molasses
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups (240g) old-fashioned whole rolled oats*
  • two 4-ounce semi-sweet chocolate bars, chopped (1 and 1/2 cups)*
  • optional: coarse sea salt for topping

Instructions

  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs 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, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and chocolate on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (I always chill this dough for only 30 minutes). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking. The cookies won’t spread as much if chilled for longer than 1 hour.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Roll balls of dough (about 1 and 1/2 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft and under-baked. Remove from the oven, immediately sprinkle each with sea salt (if using), then let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
  5. Cover and store leftover cookies at room temperature for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: 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. Here’s how to freeze cookie dough.
  2. Oats: For these oatmeal cookies, I use and recommend old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
  3. Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  4. Chocolate: Though chocolate chips work just fine, if you want big chunks of melty chocolate, use pure baking chocolate. See Best Chocolate to Use in the blog post above. I prefer semi-sweet or bittersweet chocolate here. Chop chocolate into chunks around the same size or slightly larger than chocolate chips.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
  6. Adapted from Loaded Oatmeal Cookies (The original recipe base. If you’d like to make them that way, follow that recipe and use 1 an 1/2 cups chopped chocolate instead of the listed multiple add-ins). Recipe originally published on Sally’s Baking Addiction in 2015.

Keywords: dark chocolate chunk oatmeal cookies, dark chocolate oatmeal cookies

113 Comments

  1. Hi, Sally!
    Thank You so much for this recipe! (And every other as well)
    Everybody loves them in this house (:

    I have made them two times; one with the 30 min chilling and the other just skipping the whole chilling time (like I saw in other comments), and they still don’t spread like yours in the picture ):

    Any other recommendations?

    1. Hi Marie! Make sure you’re using whole oats, not quick oats. To really help induce spreading for your particular dough, try reducing the flour by 2 Tablespoons. Less flour to soak up the moisture will definitely help!

      1. Whole Oats ✔️
        I will definitely try reducing the flour.

        Although everybody keeps loving them, even with no spreading, lol!

        Thank You so much for responding !
        You’re the best!
        (:

  2. Omg, these pictures make me drool over the cookies. Totally scrumptious! These are gonna be a definite favorite of my kids and something they will be constantly craving. I’ve just printed the recipe out. Gonna give it a go this weekend.
    Thank u for sharing! Your site is wonderful. I’m your fan <3

  3. These cookies are great!!!! I would just like to know what the difference would be if I used milk chocolate chips? Other wise I am in LOVE! I ha e my daughter make them for me, they are so easy and delicious!

  4. Is there any where to find the old, original recipe? This one is absolutely amazing with the new additions, but I made the old version every week with gluten free flour and coconut sugar for a family member with dietary restrictions. It was the only and BEST recipient I had ever found with those substitutions. I should have memorized it or written it down. Thank you! We have all of your cookbooks (actually doubles of the first) and your blog is my favorite for baking! Our daughter wants to make your pumpkin cupcakes weekly!

    1. So happy you love and trust my recipes, Marti, thank you! You can see the original recipe in the recipe notes. 🙂

  5. Do you have nutritional facts for these cookies (and really all your recipes)? I love making your recipes, but my son was recently diagnosed as diabetic and we have to count his carbs now.

    1. Hi K! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  6. Mine didn’t rise at all. They stayed the same shape as the cookie scoop ‍♀️ Maybe I refrigerated the dough too long I’m not sure.

  7. I didn’t care for the cinnamon in these. I was hoping for a normal oatmeal chocolate chunk cookie. It was just a weird blend of classic oatmeal cookie flavor and chocolate chunk–doesn’t go together in my taste buds. I might try again and omit the cinnamon.

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×