🍪 Introduction: Melt-in-Your-Mouth Magic Starts Here
What if you could bake a cookie that checks every box—soft and chewy center, crisp golden edges, puddles of melty chocolate, and just the right hit of salt? These Dark Chocolate Chunk Oatmeal Cookies aren’t just another treat—they’re a crave-worthy classic reimagined.
This recipe brings together everything you love about a homemade cookie: rich brown sugar flavor, hearty rolled oats for texture, and decadent dark chocolate chunks that melt into gooey pockets of happiness. With a short chill time and simple ingredients, it’s a no-fuss way to bake something extraordinary. Whether you’re a cookie connoisseur or a weekend baker, this one belongs in your permanent recipe box.
Table of Contents
🤎 What Are Dark Chocolate Chunk Oatmeal Cookies?
Dark Chocolate Chunk Oatmeal Cookies are a gourmet twist on a classic comfort dessert. At their core, they’re everything you love about traditional oatmeal cookies—chewy, hearty, and wholesome—but taken to the next level with bold dark chocolate chunks that melt into luscious ribbons as they bake.
Unlike oatmeal raisin cookies, these skip the fruit and double down on indulgence. And unlike cookies made with chips, using chopped chocolate bars ensures a variety of textures—tiny slivers, big gooey puddles, and crisp chocolate shards in every bite. The addition of molasses and a touch of cinnamon deepens the flavor, making these cookies rich, cozy, and unforgettable.
Think of them as your favorite childhood oatmeal cookie, all grown up—with better chocolate.
💡 Why You’ll Love This Recipe
There’s a reason these Dark Chocolate Chunk Oatmeal Cookies have become a repeat favorite in so many kitchens. They’re more than just cookies—they’re a texture and flavor masterpiece in every bite. Here’s why:
- Hearty and Chewy: Old-fashioned rolled oats give each cookie a thick, satisfying chew that holds up beautifully alongside the rich chocolate.
- Deep, Complex Flavor: Brown sugar, molasses, and a hint of cinnamon work together to create a warm, caramelized flavor with subtle spice.
- Chunks Over Chips: Using chopped dark chocolate bars instead of chips creates puddles of molten chocolate that you simply don’t get with store-bought chips.
- No Fuss, No Fail: With simple ingredients and an easy mixing method, even beginner bakers can turn out bakery-quality cookies.
- Short Chill Time: The dough chills in just 30 minutes, so you’re never far from fresh-baked bliss.
- Perfect Edges, Gooey Centers: These cookies bake up with crisp golden edges and soft, underbaked centers that continue to set after they’re out of the oven.
These are the cookies you bring to a bake sale, a friend’s housewarming, or just your Friday night snack lineup—and they never disappoint.
🧂 Ingredients: Building Blocks of the Best Dark Chocolate Chunk Oatmeal Cookies
To create truly unforgettable Dark Chocolate Chunk Oatmeal Cookies, every ingredient plays a role—flavor, texture, or structure. Here’s what you’ll need and why each item matters:
🧈 Butter (1 cup, softened)
Softened unsalted butter gives these cookies their rich, tender texture. Room temperature butter creams perfectly with sugars for the ideal chewy consistency.
🍯 Brown Sugar (1 cup, packed) & Granulated Sugar (¼ cup)
Brown sugar adds moisture and deep molasses flavor, while granulated sugar balances the sweetness and helps crisp the edges.
🥚 Eggs (2, room temperature)
Eggs bind everything together and contribute moisture. Using room temperature eggs ensures even mixing and better texture.
🍨 Pure Vanilla Extract (1 Tbsp)
Yes, a full tablespoon! This infuses the dough with warm, aromatic sweetness and enhances the chocolate and oat flavors.
🍁 Molasses (1 Tbsp, unsulphured)
Adds depth and a subtle, earthy sweetness that makes the cookies taste more homemade and complex.
🌾 All-Purpose Flour (1 ⅔ cups)
Just enough to hold the oats and chocolate together without making the cookies cakey.
🧂 Baking Soda (1 tsp), Ground Cinnamon (1 tsp), Salt (½ tsp)
These add rise, warmth, and balance. Cinnamon complements the oats and molasses beautifully.
🥣 Old-Fashioned Rolled Oats (3 cups)
This is the secret to that hearty, chewy bite. Quick oats won’t deliver the same texture—stick with rolled.
🍫 Dark Chocolate Bars (two 4-oz bars, chopped)
Skip the chips. Chopped dark chocolate gives you gooey puddles and uneven, indulgent chunks in every bite. Use semi-sweet or bittersweet for best results.
🧂 Optional: Coarse Sea Salt
A sprinkle of flaky salt on top after baking makes the chocolate pop and elevates the flavor like nothing else.
👩🍳 Step-by-Step Instructions for Making Dark Chocolate Chunk Oatmeal Cookies
Here’s how to make the best Dark Chocolate Chunk Oatmeal Cookies with chewy centers, gooey chocolate, and perfectly crisp edges:
Step 1: Cream Butter and Sugars
In a large mixing bowl, beat 1 cup of softened unsalted butter with 1 cup packed brown sugar and ¼ cup granulated sugar. Use a hand mixer or stand mixer on medium speed for 2 minutes, until the mixture is smooth and creamy. This base is what gives these Dark Chocolate Chunk Oatmeal Cookies their rich, chewy texture.
Step 2: Add Eggs, Vanilla, and Molasses
Crack in two room-temperature eggs, one at a time, and mix on high speed until fully combined. Add 1 tablespoon of pure vanilla extract and 1 tablespoon unsulphured molasses. Mix until the mixture is light and fluffy—these flavor boosters are key to making your Dark Chocolate Chunk Oatmeal Cookies extra special.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together 1⅔ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt. This blend provides structure while enhancing the warm, cozy flavor of the cookies.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Be careful not to overmix—keeping the dough tender ensures that signature soft bite in your Dark Chocolate Chunk Oatmeal Cookies.
Step 5: Fold in Oats and Chocolate Chunks
Add 3 cups of old-fashioned rolled oats and 1½ cups chopped dark chocolate chunks. Stir on low until evenly incorporated. This thick, sticky dough is what gives Dark Chocolate Chunk Oatmeal Cookies their hearty texture and gooey centers.
Step 6: Chill the Dough
Cover and chill the dough for at least 30 minutes. Chilling helps the flavors develop and prevents the cookies from spreading too much in the oven—a key trick to perfect Dark Chocolate Chunk Oatmeal Cookies.
Step 7: Scoop and Bake
Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. Scoop dough (about 1½ tablespoons per cookie) and place 2 inches apart. Bake for 11–12 minutes, until the edges are lightly browned but the centers look slightly underbaked. This ensures that gooey, chewy middle we love in Dark Chocolate Chunk Oatmeal Cookies.
Step 8: Finish and Cool
Immediately sprinkle with coarse sea salt if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. The resting time allows these Dark Chocolate Chunk Oatmeal Cookies to set while staying soft and melty in the center.
🔄 Tips & Variations for Dark Chocolate Chunk Oatmeal Cookies
Want to take your Dark Chocolate Chunk Oatmeal Cookies from great to unforgettable? These tips and variations ensure you can tailor the recipe to your taste, pantry, and baking goals:
🔥 Baking Tips
- Scoop like a pro: Use a medium cookie scoop for uniform size, which ensures even baking and a beautiful bakery-style look.
- Chill = Chewy: A 30-minute chill firms up the dough so your Dark Chocolate Chunk Oatmeal Cookies bake thick with chewy centers.
- Don’t overbake: The cookies will look slightly underdone in the center—that’s exactly what you want. They finish setting on the baking sheet.
🍫 Ingredient Swaps
- Molasses substitute: No molasses? Swap it with pure maple syrup for a lighter, subtly sweet twist.
- Chocolate options: Bittersweet or semi-sweet chocolate bars work beautifully. Want variety? Mix in a few white or milk chocolate chunks for contrast.
- Oat alternatives: Steel-cut oats won’t work here, but you can use quick oats in a pinch—just expect a slightly softer texture.
🌱 Make It Healthier
- Whole wheat flour: Swap half the all-purpose flour with white whole wheat flour for a boost of fiber and a nuttier flavor.
- Reduce sugar: Cut the granulated sugar by half if you prefer a less sweet cookie—especially if using extra chocolate.
❄️ Freezer-Friendly Tips
- Freeze dough balls: Scoop dough onto a tray, freeze until solid, then transfer to a zip-top bag. Bake directly from frozen—just add 1–2 extra minutes to the bake time.
- Freeze baked cookies: Let cool completely, then store in an airtight container or freezer bag for up to 3 months.
Related Article: Flourless Chocolate Cake Recipe: 7 Secrets for a Fudgy Favorite
❓ FAQs About Dark Chocolate Chunk Oatmeal Cookies
1. Can I use quick oats instead of rolled oats?
Yes, but your Dark Chocolate Chunk Oatmeal Cookies will have a softer texture and may spread a bit more. Old-fashioned oats give the best chew and structure.
2. What’s the best chocolate to use for chunks?
Use high-quality chocolate bars like Ghirardelli, Baker’s, or Lindt. Chop them into uneven pieces for that signature gooey texture in every bite.
3. Is molasses necessary?
Not strictly—molasses adds depth of flavor, but you can substitute maple syrup or omit it entirely. Your Dark Chocolate Chunk Oatmeal Cookies will still turn out delicious.
4. Do I have to chill the dough?
Chilling helps the dough firm up, which prevents spreading and enhances flavor. For thick and chewy Dark Chocolate Chunk Oatmeal Cookies, don’t skip this step!
5. Can I freeze the cookie dough?
Absolutely. Scoop dough balls onto a tray and freeze. Once frozen, store in a zip-top bag and bake straight from the freezer—just add 1–2 minutes to the bake time.
🏁 Conclusion: Bake These Dark Chocolate Chunk Oatmeal Cookies Today
If you’re craving a cookie that delivers on flavor, texture, and pure indulgence, these Dark Chocolate Chunk Oatmeal Cookies are your perfect match. With hearty oats, bold chunks of rich chocolate, and a hint of spice from cinnamon and molasses, each bite is the ultimate homemade comfort.
Whether you’re baking for a special occasion or just a cozy night in, this recipe is guaranteed to impress. The chewy texture, gooey chocolate, and that optional sea salt finish make them unforgettable.
So what are you waiting for? Grab your mixing bowl, preheat the oven, and let these Dark Chocolate Chunk Oatmeal Cookies become your new favorite treat. Don’t forget to Leave a comment, share it with friends, and follow us on Pinterest for more bake and no-bake dessert inspiration straight to your feed!
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Dark Chocolate Chunk Oatmeal Cookies: 7 Powerful Reasons to Bake Them Now
- Total Time: 57 minutes (approx.)
- Yield: 3 dozen cookies
Description
Soft and chewy oatmeal cookies bursting with rich dark chocolate chunks, a hint of cinnamon and molasses, and slightly crisp edges—perfectly irresistible and easier than they look.
Ingredients
1 cup unsalted butter, softened
1 cup packed light or dark brown sugar
¼ cup granulated sugar
2 large eggs, room temperature
1 Tbsp pure vanilla extract
1 Tbsp unsulphured or dark molasses
1 ⅔ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
3 cups old-fashioned rolled oats
Two 4‑oz semi‑sweet or bittersweet chocolate bars, chopped (about 1½ cups)
Optional: coarse sea salt for sprinkling
Instructions
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
In a mixer, cream together butter, brown sugar, and granulated sugar on medium speed (~2 minutes) until smooth.
Add eggs one at a time, mixing on high until combined. Add vanilla extract and molasses, mixing on high until well blended. Scrape the bowl as needed.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually add dry ingredients to the wet mixture on low speed until just combined.
Fold in oats and chopped chocolate on low until fully incorporated. Dough should be thick and sticky.
Chill dough for at least 30 minutes (up to 2 days; if longer, let sit 30 minutes before baking).
Scoop 1½‑Tbsp portions of dough and place 2 inches apart on prepared baking sheets. Bake 11–12 minutes until edges are lightly browned and centers look slightly underbaked.
Immediately sprinkle with sea salt if using. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make-Ahead & Freezing: Freeze baked cookies for up to 3 months, or freeze pre-scooped dough balls. Bake from frozen, adding 1 extra minute to baking time.
Ingredient Swaps: Omit or replace molasses with pure maple syrup; use quick oats if needed, though the texture will be slightly softer; mix bittersweet, milk, or white chocolate chunks for variation.
Tips: Chill dough to prevent spreading; don’t overbake—centers should look slightly underdone for perfect chewiness.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Cookies / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (~30–35 g)
- Calories: ~130–180 kcal
- Sugar: ~8–12 g
- Fat: 5–8 g
- Saturated Fat: ~1–4 g
- Carbohydrates: 20–26 g
- Fiber: ~3–4 g
- Protein: 2–5 g