This post may contain affiliate links. Please see my disclosure policy.
Oatmeal cookies for chocolate lovers! Soft and chewy oatmeal chocolate chunk cookies baked with a mix of semisweet and milk chocolate. Recipe makes 24 cookies.
Chocolate is my one true love and I firmly believe that every oatmeal cookie must include chocolate. These cookies are everything you love in an oatmeal cookie (soft and chewy, with plenty of brown sugar and vanilla), plus everything you love in a chocolate chunk cookie (all the chocolate!).
A mix of semisweet and milk chocolate chunks make these cookies rich and indulgent. Topped with flaky salt, this is the perfect oatmeal cookie recipe for chocolate lovers.
Craving more cookies? Try my peanut butter cookies or fudgy brownie cookies next!
Ingredient Notes
Rolled oats are a must for oatmeal cookies! I use old-fashioned rolled oats for the chewiest texture. For the chocolate, I recommend high quality semi-sweet baking bars (like Ghirardelli baking bars). A serrated knife works well to chop the chocolate into chunks.
Perfect Oatmeal Chocolate Chunk Cookies
Cookie dough – To make the dough, whisk together oats, flour, cornstarch, baking soda, and salt in a medium bowl.
Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate.
Chill dough – Cover dough and chill in the refrigerator for 30 to 60 minutes. This brief chill intensifies the flavor and prevents the cookies from overspreading.
Scoop dough – Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets (9 per baking sheet). Top with chopped chocolate, pressing gently to adhere.
Bake cookies – Bake oatmeal cookies at 350°F for 12 to 13 minutes, rotating pans halfway through, until edges are set. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
Make Ahead Tips
If you’d like to make the dough in advance, simply roll into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. When you’re ready to enjoy, bake as directed, adding 1-2 minutes to baking time.
More favorite cookie recipes:
- White Chocolate Macadamia Cookies
- Brown Butter Chocolate Chip Cookies
- Nutella Stuffed Chocolate Cookies
Oatmeal Chocolate Chunk Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Bake
- Cuisine: American
Description
Oatmeal cookies for chocolate lovers! Soft and chewy oatmeal chocolate chunk cookies baked with a mix of semisweet and milk chocolate. Recipe makes 24 cookies.
Ingredients
Cookies
- 1 1/2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 3/4 tsp salt
- 12 Tbsp unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 4 oz semisweet chocolate, chopped
- 4 oz milk chocolate, chopped
Topping
- 2 oz semisweet chocolate, chopped
- flaky salt
Instructions
- Whisk together oats, flour, cornstarch, baking soda, and salt in a medium bowl.
- Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate. Cover dough and chill in the refrigerator for 30 to 60 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets (9 per baking sheet). Top with chocolate, pressing gently to adhere.
- Bake for 12 to 13 minutes, rotating pans halfway through, until edges are set. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature up to 1 week.
Notes
Make Ahead: Roll the dough into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Bake frozen cookie dough balls directly from the freezer (no need to thaw), adding 1-2 minutes to baking time.
So delicious and perfectly chewy. Thank you for the recipe!
Yay, so glad you tried this recipe. Thank you Ana! 🙂
Just made these and they are everything an oatmeal cookie should be! I used a bit less of both sugars and they’re still very sweet and chewy.
So glad to hear that, thank you Van! 🙂