If a brownie, an oatmeal cookie, and a classic chocolate chip cookie all decided to start a band,
these chocolate oatmeal chocolate chip cookies would be their greatest hit. They’re rich and
chocolatey, packed with hearty oats, full of melty chocolate chips, and somehow manage to be
crisp at the edges and chewy in the middleall in one simple bowl of dough.

This Remodelaholic-inspired recipe layers cocoa powder into the dough, then adds dark chocolate
chips for a double-chocolate moment that looks humble on the pan but tastes bakery-level at first bite.
Whether you’re baking for a cookie exchange, a busy week of lunchbox treats, or just because the
craving hit, these cookies are fast, forgiving, and incredibly hard to mess up.

Why You’ll Love These Chocolate Oatmeal Chocolate Chip Cookies

  • Double chocolate flavor: Cocoa powder + dark chocolate chips give a deep,
    almost brownie-like taste.
  • Chewy with just-right crisp edges: Oats add texture while sugar and fat balance
    the chew factor.
  • Pantry-friendly ingredients: No fancy equipment, no specialty floursjust the
    basics you likely already have.
  • Easy to customize: Swap the chips, change the oats, add nuts, or tweak the sweetness
    without ruining the recipe.
  • Great make-ahead dough: Chill or freeze the dough balls and bake fresh cookies
    anytime you want a warm dessert.

Chocolate Oatmeal Chocolate Chip Cookies Recipe

Ingredients

Makes about 24–30 medium cookies, depending on scoop size.

  • 2 tablespoons neutral oil, slightly warmed
  • 3 tablespoons unsweetened cocoa powder (you can go up to 4 tablespoons for extra chocolate)
  • 3/4 cup vegetable shortening or softened unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup quick oats
  • 2 cups all-purpose flour, spooned and leveled
  • 3/4 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1–1 1/2 cups dark or semisweet chocolate chips (about half of a 10–12 oz bag)

Step-by-Step Instructions

  1. Prep the pans and oven.
    Line two baking sheets with parchment paper or silicone baking mats. Preheat your oven
    to 375°F (190°C) so it’s ready when the dough is.
  2. Make the chocolate oil mixture.
    In a small bowl, stir the warm oil and cocoa powder together until smooth and glossy.
    It should look like a quick homemade chocolate sauce. Set aside to cool slightly.
  3. Cream the fats and sugars.
    In a stand mixer bowl or large mixing bowl, beat the shortening (or butter), granulated sugar,
    and brown sugar together on medium speed for 2–3 minutes, until light and a bit fluffy.
    Scrape down the sides as needed.
  4. Add eggs and vanilla.
    Beat in the eggs one at a time, mixing until each one is fully incorporated. Add the vanilla
    and mix again. The mixture should look creamy and slightly thick.
  5. Blend in the cocoa mixture.
    Pour in the cocoa–oil mixture and beat until the batter is evenly chocolatey. Take a second to
    admire that rich colorit’s a good sign.
  6. Stir in the dry ingredients.
    Add the oats, flour, salt, and baking soda. Mix on low speed or stir by hand just until the dry
    ingredients disappear. Overmixing here can make cookies tough, so stop as soon as there are no
    dry flour pockets left.
  7. Fold in the chocolate chips.
    Use a spatula to gently stir in the chocolate chips so they’re evenly dispersed. If some try to
    escape, push them back into the doughevery chip matters.
  8. Portion the dough.
    Use a medium cookie scoop or tablespoon to scoop mounds of dough, about 1 1/2 tablespoons each.
    Place them on the prepared baking sheets, leaving at least 2 inches of space between each mound
    (these cookies spread a bit).
  9. Bake.
    Bake for 10–12 minutes, or until the edges look set and slightly crisp but the centers still look
    soft and a little puffy. They’ll continue to set as they cool, so don’t overbake unless you like
    a crunchier cookie.
  10. Cool and enjoy.
    Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Enjoy
    warm with a glass of cold milk or coffee, or let them cool completely for easier storage.

Understanding the Ingredients (and How to Tweak Them)

The Chocolate Factor

Cocoa powder in the dough adds a deep chocolate background, turning a standard oatmeal cookie into
a double-chocolate treat. Dark or semisweet chocolate chips reinforce that richness and keep each
bite melty. If you prefer a milder flavor, you can reduce the cocoa to 2 tablespoons and use milk
chocolate chips instead. For serious chocoholics, bump the cocoa up and use extra-dark chips.

Shortening vs. Butter

The original Remodelaholic-style cookie leans on shortening for structure. Shortening helps cookies
stay a bit taller and chewier and keeps them soft for longer. Butter, on the other hand, gives a more
pronounced flavor and can create slightly crispier edges with a bit more spread. You can:

  • Use all shortening for maximum chew and softness.
  • Use all butter for richer flavor and more browning.
  • Use half shortening, half butter for a “best of both worlds” texture.

Oats: Quick vs. Old-Fashioned

Quick oats give a more uniform, slightly softer texture and help the cookies hold together neatly,
which fits perfectly with this recipe. If you only have old-fashioned rolled oats, you can pulse them
a couple of times in a food processor to break them down slightly. This mimics quick oats and keeps the
dough from getting too crumbly.

Balancing the Sweetness

Granulated sugar helps with spread and crisp edges, while brown sugar adds moisture and a hint of
caramel flavor. If you like chewier cookies, you can shift the balance slightly in favor of brown sugar.
For example, use 3/4 cup brown sugar and 3/4 cup granulated sugar instead of the classic 1:1.5 ratio in
this recipe. Just don’t cut the sugar too much, or you’ll lose the signature texture.

Tips for Perfect Chocolate Oatmeal Chocolate Chip Cookies

1. Don’t Overmix the Dough

Once the flour goes in, treat the dough gently. Overmixing develops gluten, which leads to cookies
that are more “cakey” or tough instead of tender and chewy. Mix just until everything looks combined,
then walk away from the mixer.

2. Watch the Bake Time Closely

Many oatmeal chocolate chip cookies go from perfect to overbaked in about one minute. Pull them out
when the edges are set and just turning slightly darker, but the centers still look soft. If you prefer
very crispy cookies, leave them in for another minute or twobut keep a close eye on them.

3. Try Chilling for Thicker Cookies

This recipe works without chilling, which is great when you’re impatient (aka: hungry). But if you
want thicker cookies with even more flavor, chill the dough for 30–60 minutes. Cooler dough spreads less
and gives you a slightly more bakery-style look.

4. Add a Little Salt on Top

A light sprinkle of flaky sea salt on the warm cookies is a tiny, optional step that makes them taste
like something from a dessert shop. The salt balances the sweetness and makes the chocolate pop.
Just a pinch per cookie goes a long way.

5. Store and Freeze Like a Pro

  • Store baked cookies in an airtight container at room temperature for up to 4–5 days. Slip in a small
    piece of bread to keep them from drying out.
  • For longer storage, freeze the baked cookies in a zip-top bag for up to 3 months. Thaw at room
    temperature or warm them briefly in a low oven.
  • You can also freeze unbaked dough balls and bake them straight from the freezer; just add 1–2 extra
    minutes to the bake time.

Fun Variations to Try

  • Triple chocolate: Use a mix of dark, semisweet, and white chocolate chips for
    a more complex flavor.
  • Mocha twist: Add 1–2 teaspoons of instant espresso powder to the cocoa mixture
    to create coffeehouse-style cookies.
  • Nutty crunch: Fold in 1/2–3/4 cup chopped walnuts, pecans, or almonds along with
    the chocolate chips for extra crunch and richness.
  • “Heartier” version: Swap half of the all-purpose flour for whole-wheat flour and
    slightly reduce the sugar for a more wholesome cookie that still tastes indulgent.
  • Holiday-ready: Add a handful of red and green chocolate candies during the holidays,
    or drizzle cooled cookies with white chocolate and crushed peppermint.

Nutrition Snapshot & Smart Portions

These cookies are definitely a treat, but the oats bring in some fiber and texture that help them feel
more satisfying than a typical plain chocolate chip cookie. Depending on the size of your cookies and
the exact ingredients, one medium chocolate oatmeal chocolate chip cookie usually lands somewhere in
the 130–200 calorie range, with most of those calories coming from carbs and fat, and a small amount
from protein.

Oats themselves provide complex carbohydrates and a bit of fiber and protein, which help with fullness.
When you add in chocolate and sugar, you’re moving firmly into dessert territory, but it’s still nice
to know that this treat isn’t all empty calories. Enjoying 1–2 cookies with a balanced meal or snack
(such as a glass of milk or a side of fruit) can help keep your sweet tooth and your energy levels
happy at the same time.

If you’re watching portions, bake smaller cookies or use a teaspoon-sized scoop. You’ll get more cookies
out of the batch, they’ll bake a bit faster, and you can enjoy two or three without feeling like you’ve
devoured half the pan.

Experience: Baking Chocolate Oatmeal Chocolate Chip Cookies at Home

The first time you make these cookies, don’t be surprised if the bowl of dough seems to disappear faster
than the baked cookies themselves. The batter has that dangerously good, “maybe I’ll just taste it one more
time” qualityespecially once the chocolate chips are stirred in. Consider yourself warned.

One of the best ways to use this recipe is as a “house cookie”your go-to, always-on-hand bake that friends
and family start associating with your kitchen. Because the ingredients are so simple, it’s easy to keep
them stockpiled: oats in the pantry, cocoa powder and baking soda in the baking drawer, a bag of dark
chocolate chips hiding in the back of the cupboard for emergencies (a totally reasonable kind of emergency).

This dough is also incredibly forgiving. Maybe you’re baking with kids and someone enthusiastically dumps
in a few extra chocolate chipsno problem. Maybe you forget to chill the dough, or you scoop slightly
uneven ballsalso fine. The cookies might not look absolutely identical, but they’ll still taste fantastic.
In fact, that little bit of imperfection is part of their charm.

If you like hosting, these cookies are perfect for casual gatherings. You can mix the dough earlier in the
day and stash it in the fridge. When guests arrive, scoop and bake. Within 12 minutes, the whole house smells
like warm chocolate and toasted oats, and everyone assumes you’ve been slaving away for hours. You don’t have
to admit that the mixer did most of the work.

They also freeze beautifully, which makes them a secret weapon for busy weeks. On a Sunday afternoon, bake a
dozen and then freeze the rest of the dough balls on a sheet pan. Once frozen, toss them into a bag and label it.
Later on, when the craving hits on a random Tuesday night, you can pop a few frozen dough balls onto a baking sheet,
bake them straight from the freezer, and have fresh, warm cookies in almost no time. It’s like having a personal
bakery on standbyno delivery app required.

Over time, you’ll probably find your own “house tweaks” to the base recipe. Maybe you always add a bit of cinnamon
for warmth, or you like to swap in chopped dark chocolate instead of packaged chips. You might discover that your
oven prefers the 11-minute mark over 10, or that your favorite cookie sheet browns the bottoms a little more,
which you secretly love. Those small discoveries are part of the fun and what transform a simple recipe into
a family tradition.

Most importantly, these cookies are reliable. They don’t demand advanced pastry skills, they don’t require
complicated techniques, and they’ll happily accompany you through movie nights, study sessions, lunchboxes,
and late-night “just one more” raids of the cookie jar. If you’re looking for a signature dessert that feels
cozy, nostalgic, and just a little bit extra thanks to the chocolate-on-chocolate action, this chocolate
oatmeal chocolate chip cookie recipe is an excellent one to keep in your permanent rotation.

Conclusion & SEO Summary

Chocolate oatmeal chocolate chip cookies combine the best parts of brownies, oatmeal cookies, and classic
chocolate chip cookies into one easy, dependable recipe. With a rich cocoa base, hearty oats, and melty
dark chocolate chips, they’re a crowd-pleasing dessert you can whip up on a weeknight or dress up for
celebrations. Once you’ve baked them a couple of times, they’re almost impossible to mess upand even
the “imperfect” ones tend to vanish faster than you can stack them on the cooling rack.

family-favorite recipe.

sapo:
Craving a cookie that’s part brownie, part chocolate chip, and part chewy oatmeal goodness? This
Remodelaholic-inspired chocolate oatmeal chocolate chip cookies recipe layers cocoa powder, hearty oats, and
dark chocolate chips into one rich, bakery-style treat you can make with simple pantry ingredients. Learn how
to mix, bake, customize, and freeze these crowd-pleasing cookies, plus get pro tips for perfect texture and
smart portion ideas so you can enjoy warm, chocolatey cookies anytime the craving hits.