These Double Chocolate Oatmeal Cookies combine all that’s good in a cookie: hearty oats, earthy cocoa powder, and sweet chocolate chips. They get a little extra kick from cayenne pepper and ground cinnamon.
One of many great cookies you can freeze, this chocolate oatmeal cookie recipe is great for packing in lunches or for serving as an afternoon snack. You can even include them in a gift to friends; for ultimate chocolate goodness, tuck in a jar of Malted Hot Chocolate Mix.
Pretty much everyone has a favorite cookie. Maybe it’s Crispy Chocolate Chip Cookie or Double Chocolate Magic Bars, classic you can depend on. Or Breakfast Cookies which help you start the day on a sweet note.
There’s such a long list of cookies out there, but every once in awhile you have a hankering for something just a little different.
These Chocolate Oatmeal Cookies are just the thing, a perfect mash up of the classic oatmeal cookie meets brownie with a little spice added for good measure. Be sure to add these to your next holiday cookie platter.
Why You’ll Love This Recipe
It’s packed with flavor. With warm spices and two kinds of chocolate, these chocolate oatmeal cookies are full of flavor. They may not be flashy, but they can be counted on to give you a dose of chocolate and a hint of spice.
It makes a lot. This recipe makes a fair three dozen cookies, plenty to bake fresh as well as extra frozen cookie dough to stash for later.
Here’s what you’ll need for Double Chocolate Oatmeal Cookies:
butter – I love baking cookies with butter, but you can use margarine or other plant-based butter if you like.
brown sugar – Brown sugar gives cookies a rich flavor with a hint of molasses. Remember you can make your own brown sugar if you run out. In a pinch, you can substitute granulated sugar in these cookies.
eggs – You just need two for this recipe, but you can use Flaxseed Meal Egg Substitute if needed.
vanilla extract – Vanilla adds great flavor to the chocolate. It’s cheaper to make your own vanilla extract. You can use another extract if you prefer, such as coffee or rum.
flour – I like to use unbleached, all-purpose flour. You can also use whole wheat pastry flour if you like.
rolled oats – You can use either old-fashioned or quick-cooking oats in these chocolate oatmeal cookies. If you have leftover to use up, be sure to make Instant Oatmeal Packets for quick and easy breakfasts.
cocoa powder – Be sure to use unsweetened baking cocoa, not hot chocolate mix. Leftover can be used to make stovetop hot cocoa.
chocolate chips – You can use whatever baking chips you like. Dark chocolate chunks are delicious, but you can also use cinnamon, milk chocolate, white chocolate, or espresso chips.
salt – Salt is such a great foil for chocolate. Don’t omit this.
baking powder – You definitely need the baking powder to give some lift to these cookies.
spices – The cinnamon and cayenne add wonderful warmth to the cookies, but if you prefer you can omit them.
Chocolate Oatmeal Cookies are super simple to make. Make sure you soften the butter before mixing.
Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
- Cream together the brown sugar and butter. Stir in the eggs and vanilla extract.
2. Add the flour, oats, chocolate chips, cocoa powder, baking powder, salt, and spices. Stir well to distribute the ingredients throughout the dough.
3. With wet hands or a 1-inch cookie scoop, shape the dough into 1-inch balls. Place the cookie dough balls about 2 inches apart on the prepared trays.
Press each dough ball with the bottom of a glass dipped in water, to flatten.
Bake until set, about 8 to 9 minutes. Cool on a rack.
How do I freeze these cookies?
There are several different ways to freeze cookies.
- Store the dough in an airtight container in the freezer. Thaw and scoop as directed in the recipe.
- Scoop the dough balls as directed and place on a lined tray in the freezer. Once frozen firm, remove to a labeled, ziptop freezer bag and store in the freezer. To bake: thaw slightly and proceed with the recipe.
- Bake and cool the cookies according to the recipe. Place them in an airtight container and store in the freezer.
To make these cookies dairy-free, go ahead and use your favorite dairy-free margarine (some do contain milk ingredients) or plant-based butter. For a vegan or egg-free oatmeal cookie, try my Classic Oatmeal Raisin Cookies.
I find that you can use old fashioned rolled oats and quick oats fairly interchangeably in most cookie recipes. The old fashioned oats are less processed so they make for a heartier, more whole grain cookie.
You know me, I love to make Good Cheap Eats. And you know that commercially made items are often more expensive than homemade. The same is true for these chocolate oatmeal cookies.
Look how this recipe pencils out, priced with non-sale prices at a mid-range grocery store:
- butter – $1.38 ($3.69/lb)
- brown sugar – $0.36
- eggs – $0.50 ($2.99/12)
- vanilla extract – $0.67 ($7.99/2 oz)
- flour – $0.30 ($2.69/5 lbs)
- oats – $0.50 ($3.50/42 oz)
- cocoa powder $0.64 ($1.93/8 oz)
- chocolate chips – $1.00
- salt – $0.02 ($2.99/26 oz)
- baking powder – $0.09 ($1.49/8.1 oz)
- spices – $0.05
So basically, if you weren’t really paying attention to the cost of ingredients, you can expect to spend about $5.51 for 3 dozen chocolate oatmeal cookies, about 13 cents per cookie!
How to save even more on this recipe:
Save even more using the Good Cheap Eats System! Here are some of the strategies you can use to make this recipe more economical:
- Shop your kitchen. What ingredients do you already have on hand? Chances are you can bake these cookies without even going to the store. Out of something? Consider all the pantry staples you can make yourself. You may be able to find a substitute with what’s on hand.
- Make a plan for leftovers. Eating up leftover cookies shouldn’t be a problem, but what about the rest of the ingredients in the package. Make sure you have a use for the brown sugar, flour, etc. so that you don’t waste what’s left.
- Compare prices. The quote above is for a mid-range grocery store. Shopping someplace like ALDI will likely provide lower price points for the ingredients needed.
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of sugar, oats, flour, raisins, and butter can help keep the price down.
- Buying in bulk or on sale. It’s rare that I would buy just one bag of flour. Instead I stock up when I see a sale. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill. I practice the same bulk buying for spices and other baking ingredients. Check for sales and stock up!
- Make your own. Did you know that you can make vanilla extract much more cheaply at home? It’s true!
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Double Chocolate Oatmeal Cookies
- 1 cup brown sugar
- ¾ cup butter (1 ½ sticks)
- 2 egg
- 2 teaspoon vanilla extract
- 2 cup unbleached, all-purpose flour
- 1 ¾ cup rolled oats
- 1 cup chocolate chips
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cayenne pepper
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl cream together the brown sugar and butter. Add the eggs and vanilla and beat until well combined.1 cup brown sugar, ¾ cup butter, 2 egg, 2 teaspoon vanilla extract
- Stir in the flour, oats, chocolate chips, cocoa powder, baking powder, salt, cinnamon, and cayenne.2 cup unbleached, all-purpose flour, 1 ¾ cup rolled oats, 1 cup chocolate chips, ½ cup unsweetened cocoa powder, 1 ½ teaspoon baking powder, ½ teaspoon salt, ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground cayenne pepper
- Form the dough into rounded tablespoons and place the dough balls 2 inches apart on the prepared baking sheets. Flatten each ball with the bottom of a wet glass.
- Bake until set, 8 to 10 minutes. Cool on a rack.
This post was originally published on November 30, 2020. It has been updated for content and clarity.
These are so good! They were so easy to make, too (granted this was my maiden voyage with my first ever Kitchen Aid mixer that my husband won at his office Christmas party- now I understand what all the fuss was about!). I made them without the cayenne for the 50% of my family that can’t tolerate any level of spice but very much look forward to making it with!
Hands down, these are the BEST chocolate cookies I’ve ever eaten! They are flavorful without being too sweet, and the texture is just delightful! Absolutely cannot recommend these enough. I’ll be making a batch for my church’s Advent bake sale this year. They are phenomenal, Jessica!!!
Yay! Thanks for your feedback, Brooke!
We all liked these a lot! First, they are so chocolatey and filling (maybe it’s the oatmeal?), that you really feel satisfied after eating 3. It’s such an inexpensive option to buying something chocolate on impulse at the grocery store, especially being able to freeze a big batch. I ended up burning the bottoms (I’ve got to figure out how to avoid that. I think my gas LG stove bakes items a little too fast.), yet the kids wanted more the next day!
Thanks for sharing your review, Leslie. So glad you liked them! Do you have sturdy baking sheets? That solved my burning problem when I switched over.
Wow!!! Fabulous cookies. Easy and yummy.
Yay! So glad to hear you enjoyed it. Thanks for leaving a review, Ann. I appreciate your feedback.
I bake alot. These cookies did not spread even after flattening. They were dry and not enough sweet.
Hey Dina. I’m sorry to hear you were disappointed. Thanks for sharing your experience. I’ve made these cookies dozens of times and haven’t experienced what you report. They aren’t supposed to spread after flattening; that’s why I’ve included the instruction to flatten them. The dryness and not enough sweet may be a result from too much flour. The general rule of thumb for baking success is to weigh the flour for best accuracy. Hope that helps!
YUM. These are delicious. Very chocolatey, rich, and tasty.