This post contains affiliate links and we make a small commission for purchases made using these links.
Oatmeal cookie lovers! I’ve got you! These new oatmeal dark chocolate chunk cookies are literally the best oatmeal cookie I’ve ever tasted!
When it comes to baking cookies, oatmeal cookies are like the last cookie that comes to my mind. I don’t know why this is; I mean I love me a good oatmeal cookie, but they have this stigma attached to them that has been with me since childhood, I think.
One time I took a big ol’ bite of an oatmeal cookie that I thought had chocolate chips, but actually had RAISINS and I was forever ruined. Nasty. As a kid, I despised raisins, so once was all it took for me to swear off oatmeal cookies for, oh, about 20-ish years.
I did finally get over it, and now as a grownup, I do appreciate a good oatmeal raisin cookie, but not enough to make them today. Instead I opted for my preferred choice, an oatmeal cookie with chocolate!
In my very humble opinion, there are two solid choices when it comes to an oatmeal cookie-the thin and chewy, or the thick and chunky type. These oatmeal dark chocolate chunk cookies are of the thick and chunky variety. Very thick and very chunky!
I also did something new with these cookies; instead of just tossing in chocolate chips, I used a dark chocolate bar, chopped roughly, so the cookies have this rustic quality to them-with different sized pieces of chocolate and tons of oats. Their texture is ah-mazing, really.
How to make these easy oatmeal dark chelate chunk cookies:
- In a large bowl, you start by creaming the butter and brown sugar together until light and smooth.
- Then you add the egg, vanilla extract, and milk in at the same time and give it a good stir.
- Then you’ll mix in the salt and spices.
- Once that’s good and mixed, you’ll stir in the flour until it’s all pretty combined.
- The last step is to fold in the oats and of course, the rough chopped dark chocolate. I just mix this up until it’s pretty even and call it good.
- Then, using a 3 TBS cookie scoop, you’ll scoop dough onto pre-lined baking sheets and bake them for about 10-ish minutes.
- After a few minutes of cooling time, they’ll be all warm and melty and totally ready to eat!
The cookies themselves are glorious. No wimpy cookies here! When you bite into these oatmeal dark chocolate chunk cookies, they’re substantial, but yet soft and chewy at the same time.
I also love the variety of textures these cookies have, between the chew from the brown sugar, the coarseness of the oats, and a little snap from the chocolate, they’re oatmeal cookie perfection.
These oatmeal dark chocolate chunk cookies are pretty much the perfect everyday oatmeal cookie. The recipe is simple, they don’t require fancy equipment or techniques, and you can make them jumbo size (as written) or use a smaller scoop to make a bigger quantity of smaller cookies, making them super versatile. This will be the oatmeal cookie recipe you reach for time after time!
Try these yummy cookies too
- Chewy Oatmeal Milk Chocolate Chip Cookies
- Old-fashioned Oatmeal Cookies!
- Chocolate Sugar Cookies
- Homestyle Chocolate Chip Cookies
- Butterscotch Oatmeal Cookies
download our free
Meal Planner & Grocery List
dinner made easy
Oatmeal Dark Chocolate Chunk Cookies
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup brown sugar, packed (light or dark)
- 1 egg
- 1 tsp vanilla extract
- 1 tsp milk
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1 cup flour (all-purpose, spooned and leveled)
- 1½ cups rolled oats
- 4 oz dark chocolate, roughly chopped
Instructions
- Preheat oven to 350 degrees and line 3 baking sheets with parchment paper.
- In a large bowl, cream butter and brown sugar together until light and smooth.
- Add egg, vanilla extract, and milk and stir.
- Mix in sea salt and spices.
- Add flour, half at a time and stir until just combined.
- Fold in rolled oats.
- Fold in dark chocolate chunks.
- Using a 3 TBS cookie scoop, scoop dough onto lined baking sheets, 2 inches apart.
- Bake for 10 minutes, rotating halfway through. Cookies will be just done with the tops set, but will not be brown.
- Allow cookies to cool for 10 minutes on the pan before transferring to a wire rack to cool completely.
- Store cookies in an airtight container for up to 5 days or freeze.
Nutrition
Tagged:
- Cookies
- /
- Fall
- /
- Oven
- /
- Small-Batch
- /
- Valentine's Day
- /
- Winter
I love how simple this recipe is, they took no time at all to make. Dark chocolate chunks are so perfect in these cookies! We loved them!
Thank you so much Tisha! I couldn’t agree more, there’s just something great about dark chocolate and oatmeal cookies.
My boyfriend doesn’t like oatmeal in his cookies, but I LOVE oatmeal cookies, so I made these cookies all for myself! They were so good!
That’s so funny Danielle, I have my youngest daughter is the same way. She is not a fan of oatmeal in cookies, no matter the recipe. But I do like you’re thinking…keeping them all to yourself seems like a solid plan to me! LOL!
Your post made me laugh, I actually happen to LOVE oatmeal cookies with raisins in them. My grandma always had some in her freezer, because they were my grandpa’s favorite. I actually made half with raisins and half with the dark chocolate because I didn’t have enough of the dark chocolate and both varieties were FAB!
Hey Tara, me too NOW! LOL! That’s funny you mentioned your grandma keeping them in the freezer, because I do that too! Especially with these cookies, they freeze really well and it’s a great way to prolong my eating of them! I just grab one out of the freezer when I want a treat.
Everything I love in one cookie right here! I baked them as written and they were so good that next time I’m doubling the batch!
Thanks so much Jacque! I agree with you, such a winning combo, so yes, definitely, double that sucker!
Let me just say, wow! These are incredible. I often try to wing it when I scoop cookies, but you’ve convinced me to start using a scoop to get more uniform cookies. Thanks for the tip! I’ll make these again!
Thank you so much Marisa! Oh girl, yes, get a scoop – it makes life so much easier! Happy baking!
I love oatmeal cookies and the dark chocolate combo in this recipe is so decadent! Great cookies, thanks!
Thanks so much Michelle! Me too, me too! ❤️
I love making oatmeal cookies for my family and this recipe was a hit! I had never tried them with dark chocolate and it was amazing!
Wooo! Thanks so much Noelle – so happy to hear this! Happy baking! XO
Yes! Totally with you – oatmeal chocolate chunk cookies are where it’s at! I am always disappointed when I see an oatmeal cookie and think it’s this only to find it was actually….raisin!! An imposter, haha! These are the real McCoy! Delicious!
Bwahahahaha, an imposter, I just LOL’d that was fantastic! Thanks so much, Monica!
Oatmeal cookies with dark chocolate are my favorite! I pinned this recipe and couldn’t wait to make them! They turned out fantastic, my husband loved them!
Thank you so much Tracy! I’m so glad you guys loved them. They were a huge hit here too!
These turned out great, but I just wanted to point out that baking soda is in the ingredients list but not actually in the steps of the recipe. I ended up adding it in with the flour once I noticed that. When is it supposed to be added?
I’ve been on such an oatmeal kick lately, for breakfast AND dessert! These cookies were the perfect dessert! We chowed right through all of them. Haha!
Me too Liz, maybe it’s a cold weather thing! I’m all about oat everything! Thank you so much, glad you enjoyed them thoroughly!
Oatmeal cookies are my all time favorite! The addition of the dark chocolate just puts these cookies over the edge. They are so super good!
Thank you so much Jillian! I completely agree, the dark chocolate gives such a richness to these cookies! So glad you enjoyed them!