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

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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. Delicious! I’ve made mine with GF oat flour in the past for my husband, and that cuts the chill time even more.
    Thanks for taking out the raisins. I know you like them…weirdo. 🙂

  2. POCKETS OF MELTED CHOCOLATE!!!! Ooooo, no more chips for me!!! I had dutifully noted your lessons about the stabilizers in chips but never mentally made the leap that if I didn’t use them in cookies, it would make more melty pockets of chocolate…LOVE those!

    I have to confess that I love the doughs that need to be chilled. I like making the dough on Saturday and then not having to immediately start baking it up. (Maybe my inner oink…I can have longer to “sample” the dough? lol)

    I made your Cake Batter Chocolate Chip cookies for my nephew for his birthday – he should get them today. I can attest that the dough was mighty tasty – ha ha! It is taking all of my willpower not to use the leftover cake batter powder and throw it in my yogurt in the morning…I’ll bet it is good!

    I can’t wait to try these oatmeal cookies too! I’ll bet one of those TJ Pound Plus bars would be good chopped in this…but man I don’t need a pound plus of chocolate sitting around! 😉

    1. the cake batter cookies… perfect homemade birthday present for anyone! That cookie dough is so, so good. So is this one. You’ll love “tasting” it AND the finished cookies Christine.

  3. Oatmeal cookies remind me of my mom, it was the only cookies she baked. It’s a gloomy day in Toronto today…I can smell these cookies now!

  4. Pockets of Melted Chocolate!!! I am SO making those!!!
    You have the greatest blog ever, Sally!!!!
    Keep up the good work!!!

  5. Just made these and they came out perfect! Love the hint of cinnamon. I used a chopped up Trader Joes milk chocolate bar.

  6. Raisins are tricky little rascals!!! Orrrr you could do the best of both worlds and add chocolate covered raisins! PROBLEM SOLVED! Just for you, Sally 😉

  7. How do you do it? You know that thing where you post the exact recipe I’ve been hankering for. It’s ridiculous. But I’m so glad you do it.

  8. I love the addition of molasses! It’s one of my fave flavors ever (that, and vanilla) but it’s nice to see it other than in just molasses cookies in December. I’m sure it adds so much and with the all-brown sugar, nice!! 🙂 Pinned!

  9. My favorite thing in the world is any chocolate chip cookie straight from the oven. There is nothing better, at least I thought. Pockets of melted chocolate! Really! Genius! I have to try.

  10. You’re so wise! I love learning from your infinite wisdom :). Thank you for always taking your time to reply, it means a lot to get feedback and advice from you!

  11. Wow, there is nothing like a wonderful chocolate-chip cookie…except one with oatmeal! I’m with you, that’s my favorite kind: chewy as all get-out 😉 Since I’m required by law to praise butterscotch chips…those would be great here too! Or cinnamon chips 😀

  12. We’re eating these right now and they’re delicous. I used a cup of chopped up Ghirardelli bittersweet chocolate and a half cup of semi-sweet chocolate chips. We love the pockets of melted chocolate!!! YUM!

  13. I love oatmeal raisin cookies, not going to lie, the raisins are my favorite part, haha! But I also love me a good chocolate chip cookie as well. These look delicious, you are amazing! The molasses trick is something that I would’ve never thought of, but a genius idea!

  14. Another amazing cookie creation by Sally! My husband shamed me for sending dozens of cookies back to school (plus granola & muffins) with the kids after Easter while he sat empty handed (yea, right!). I promised his own personal stash this week. These were just the ticket and had me back in good graces. Never mind I doubled the batch and shipped some off to the kids ;-). You rock Sally!!

  15. Hi,Sally!
    I want to ask if I can omit the molasses in this cookie dough?I can’t find molasses here.Or is there a substitute?

  16. These cookies look fabulous! I must admit I am never usually one for oatmeal cookies. They just seem so old person like to me. BUT since you added chocolate I think I can make that necessary exception!

  17. Another great recipe!
    I 5x the batter so I could make a lot and then freeze them. It worked out wonderfully! Thanks for posting!!

  18. Just finished baking mine and waiting for them to cool off, they smell amazing! Can’t wait to try them, thanks for posting!

  19. I made your cookie recipe this morning and they are chocolatey deliciousness! I would never have thought of using the baking chocolate instead of chips. We really enjoy them!

  20. Hey Sally! Trying these out tonight. This may sound like a stupid question but I’m a novice so I’m asking it: are we to bake all 18 cookies for a total of 10-11 minutes, or 10-11 minutes for each sheet of, say, nine cookies?

  21. Oh Sally, I heart you! I made these a few days ago and baked them off tonight. They spread so much. 🙁 They taste grrrreat but I’m bummed they aren’t thick and chewy, that is my crack! Lol. I measured the flour carefully, used a room temp egg, etc. I don’t know what happened?! This has happened with other recipes I’ve made from here too, not every time but most times. Should I add two extra tablespoons of flour or something to help keep them from spreading so much?

    1. Are you at high altitude by chance? Baking in humidity? Sarah, I suggest a couple extra Tablespoons of flour to firm up the cookie dough.

  22. Made these for Mothers’ Day brunch and they’re fabulous. Thanks again for sharing your consistently fabulous recipes!

  23. These are so delicious! Thanks for your amazing recipes. You are my “go-to” site for the perfect baked goods! 

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