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Double Chocolate Chip Oatmeal Cookies

These Double Chocolate Chip Oatmeal Cookies are soft and chewy and are loaded with chocolate chips.

This recipe makes approximately 4 dozen cookies and they are perfect to add to cookie platters during the Holidays.

A stack of double chocolate chip oatmeal cookies on a wire rack.

Ingredients in Double Chocolate Chip Oatmeal Cookies

  • Unsalted butter – softened
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla extract
  • Old-fashioned oats – measured and then finely ground
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Semisweet chocolate chips
  • Mini semisweet chocolate chips

A manicured hand holding up a large double chocolate oatmeal cookie.

RELATED: Best Soft and Chewy Oatmeal Raisin Cookies

How to Make Double Chocolate Chip Oatmeal Cookies

Preheat the oven and prepare the cookie sheets – Preheat the oven to 350ºF and line the cookie sheets with parchment paper.

Cream together the ingredients – Beat the softened butter together with the granulated and brown sugar. Once the butter and sugar are creamy and pale in color, beat in the eggs, one at a time until combined well. Then, mix in the vanilla extract.

Finely grind the old-fashioned oats – Using a food processor, add the oats and blend until finely ground. Using ground old-fashioned oats will give the cookies a nice chewy texture.

TIP: A food processor will create finely ground oatmeal in just a few quick pulses.

Combine the dry ingredients – Spoon and level the all purpose flour and add it to a large bowl and mix in the ground oats. Stir in the baking powder, baking soda, and salt and combine well.

Add the oat mixture into the wet mixture – Slow blend the dry ingredients into the butter mixture until all ingredients are moistened.


A platter of double chocolate chip oatmeal cookies with cookies scattered around the countertop.

Stir in the chocolate chips – Using a spoon, stir in both kinds of chocolate chips until combined well.

Scoop the cookies and bake – Using a #40 cookie scoop or about 1 1/2 tablespoonsful of dough, scoop the cookies onto a cookie sheet lined with parchment paper leaving 2 inches between each cookie.

TIP: Cookie scoops are great tools to use to get uniform-sized cookies and for easy scooping.


Bake – Bake for 14-16 minutes or until the edges are golden brown.


Allow the cookies to cool – Remove the cookies from the oven and allow them to sit for 5 minutes before transferring them to a wire rack to cool completely.

Store the cookies – Store in an air-tight container or freeze.

A stack of oatmeal cookies with chocolate chips on a black wire rack.

RELATED: Old Fashioned Cracker Jack Cookies

Can You Freeze Oatmeal Cookies?

You can freeze oatmeal cookies. These double chocolate chip oatmeal cookies can be frozen for up to 3 months if stored properly in the freezer.

To make it quick and easy to bake these cookies after freezing them, pre scoop the cookies into the right portions before freezing the dough.

Side view of oatmeal cookies with chocolate chips cooling on a black wire rack.

How Do You Bake Frozen Cookies?

To bake the cookies from frozen, lay the desired amount of cookies out on the counter and then preheat the oven. Bake for the same time in the recipe and check to see if the edges are browned. Allow the cookies to cool completely before storing.

Yield: 4 dozen

Double Chocolate Chip Oatmeal Cookies

A stack of chocolate chip cookies made with oatmeal on a wire rack.

These Double Chocolate Chip Oatmeal Cookies are soft and chewy and are loaded with chocolate chips. Easy to make and perfect to make ahead of time and freeze for the holidays.

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

Ingredients

  • 2 cups butter, softened
  • 1 3/4 cups granulated sugar
  • 1 3/4 cups brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 5 cups old-fashioned oats, measured and then finely ground
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 cups semisweet chocolate chips
  • 1 1/2 cups mini semisweet chocolate chips

Instructions

    1. Preheat the oven to 350ºF.
    2. Beat the softened butter together with the granulated and brown sugar.
    3. Beat in the eggs, one at a time until combined well.
    4. Mix in the vanilla extract.
    5. Using a food processor, add the oats and blend until finely ground.
    6. Add the spoon and leveled all purpose flour to a large bowl and mix in the oats.
    7. Add the baking powder, baking soda, and salt and combine well.
    8. Slow blend the dry ingredients into the butter mixture until all ingredients are moistened.
    9. Using a spoon, stir in both kinds of chocolate chips until combined well.
    10. Using a #40 cookie scoop, scoop the cookies onto a cookie sheet lined with parchment paper leaving 2 inches between each cookie.
    11. Bake for 14-16 minutes or until the edges are golden brown.
    12. Remove the cookies from the oven and allow them to sit for 5 minutes before transferring them to a wire rack to cool completely.
    13. Store in an air tight container.

Notes

This cookie dough can be frozen for up to 3 months. To freeze, portion the cookie dough using the #40 cookie scoop and freeze in a freezer-safe bag.

Make sure to use finely ground oats, this will produce a chewier cookie!

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Nutrition Information:

Yield:

56

Serving Size:

1 cookie

Amount Per Serving: Calories: 229Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 180mgCarbohydrates: 32gFiber: 2gSugar: 19gProtein: 3g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

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