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.

Dark Chocolate Chunk Oatmeal Cookies: 7 Powerful Reasons to Bake Them Now

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

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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