We need to talk about what happens when you strip away the raisins, the cinnamon, and the walnuts from an oatmeal cookie. I always want an oatmeal cookie that was about exactly two things: oats and dark chocolate. I spent WAY more time than necessary reworking this dough to get the texture exactly right without any spices or dried fruit competing for your attention. These chewy dark chocolate chunk oatmeal cookies are the result of that kitchen testing. :)
Why you’ll love these dark chocolate oatmeal cookies
- No raisins or spices: This recipe focuses entirely on the combination of dark chocolate and rolled oats.
- Chocolate lover: I intentionally added more chocolate in this recipe because the dark chocolate with the chewy oats is just such a good combination!!
- Serious chewiness: Chilling the dough hydrates the oats and flour, keeping the centre soft.
Ingredients
- All purpose flour
- Rolled oats
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Dark chocolate
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Large baking sheet
- Parchment paper
- Wire cooling rack
Chopped chocolate bars versus chocolate chips
I always use a block of good quality dark chocolate (somewhere between 55% and 70% cocoa is my favourite) instead of bag chocolate chips. Chopping it yourself with a sharp knife gives you a mix of tiny shards that melt into the dough and larger melted chocolate chunks. :) Chocolate chips are formulated to hold their shape, but we want melted dark chocolate distributed through every single bite here.
Tips for the chewiest oatmeal cookies
- Don’t skip the chill time. Chilling the dough for at least an hour is non-negotiable. It hydrates the oats and keeps the cookies from spreading too flat on your baking sheets.
- Save chocolate for the tops. Press a few extra dark chocolate chunks directly onto the cookie dough balls right before they go into the oven.
- Underbake them slightly. Take the cookies out of the oven when the edges are deeply browned but the centres still look a bit soft. They will finish setting on the hot baking sheets.
If you make these chewy dark chocolate chunk oatmeal cookies, please leave a review below and tag me @theflournook on Instagram! You can also save this recipe to your favourite board using the pin button on the recipe card or on any of the photos in this post.
Happy baking!
Print
Dark Chocolate Oatmeal Cookies
- Total Time: 1 hr 23 mins
- Yield: 16 cookies 1x
Description
These chewy dark chocolate oatmeal cookies have a soft, golden centre and crispy browned edges! Generous chunks of dark chocolate melt into the yummy oat base with a sprinkle of flakey salt.
Ingredients
- 1 cup (120 g) all purpose flour
- 1 1/3 cups (135 g) rolled oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (110 g) packed light brown sugar
- 1/3 cup (65 g) granulated sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 cup (130 g) dark chocolate, coarsely chopped into chunks
Instructions
- In a medium bowl, whisk together the flour, rolled oats, baking soda, and salt until evenly blended.
- In a large bowl, combine the softened butter, brown sugar, and granulated sugar.
- Mix the sugars and butter together using a wide rubber spatula until the mixture is smooth, slightly pale, and looks fluffy, this usually takes 1-2 minutes.
- Add the egg and vanilla extract, then mix well until everything is evenly incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined with a few streaks of flour still visible.
- Fold in the dark chocolate chunks until they are evenly distributed throughout the dough (save a few for topping the cookie dough balls!).
- Cover the bowl and refrigerate the cookie dough for at least 1 hour.
- Preheat your oven to 350°F and line two large cookie sheets with parchment paper.
- Use a 1.25-oz cookie scoop to portion the dough or weigh out 56g, placing each scoop at least 3 inches apart on the prepared baking sheets. Add a dark chocolate shard on top of the cookie dough ball.
- Bake for 13 minutes, until the edges are deeply browned and the centres still look slightly soft.
- Sprinkle some flakey salt on each cookie and let them cool on the baking sheets over a wire rack for 5 minutes to set before transferring them individually to the cooling rack to cool completely.
Notes
- I find that chopping a block of good quality dark chocolate (55-70% cocoa is my favourite) creates varied chunk sizes, which means you get lovely little shards and bigger pools of melted chocolate in every bite.
- Chilling the dough for at least an hour is important for the cookie structure. It allows the flour to fully hydrate, which helps prevent spread and concentrates the flavours, leading to a chewier cookie.
- These cookies keep well in an airtight container at room temperature for up to 3 days, or you can freeze the baked cookies for up to 3 months.
- Prep Time: 10 mins
- Chill Time: 1 hr
- Cook Time: 13 mins
- Category: Cookies
- Method: Baking
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