Chocolate Oatmeal Cookies Recipe

This recipe is fantastic. We made these as bar cookies in a 9x11 and baked for 20 min. They were nice and gooey when warm and set up great once they cooled.

Added 1/4 cup of shredded coconut because, who doesn't love coconut with chocolate? Great recipe, will use again!

This recipe was made on a "search for what's in my pantry" day. I wanted to bake something and didn't want to go to the store. I didn't have brown sugar or chocolate chips, so I punted - used 3/4 C white sugar and 1 T maple syrup instead, and doubled the amount of cocoa and cinnamon, to make a more grown-up tasting cookie. I rolled the very stiff dough in my palms and baked for 14 minutes - the cookies stayed in ball shape and are ridiculously delicious! Next time I'll make them the same way and roll them in powdered sugar while they're hot, like you do with snowballs. Yum yum yum!!

I think this is my new favorite cookie recipe! I only made slight changes...I used dark chocolate chips, about 1 1/4 teaspoons cinnamon, and subbed out 1/2 cup of the oats for sweetened shredded coconut. Baked 8-9 minutes, let sit on cookie sheet 5 minutes before transferring to wire racks. Turned out chewy and perfect. Delicious unique flavor...who knew how awesome chocolate and cinnamon are together! Wonderful depth of flavor! Great recipe! Even my dad asked me for these a couple of times after the first time I made them and he NEVER requests any baked goods!

This is a darn good recipe! I did have to make a couple substitutions though, because I'm gluten free. I substituted the flour with gluten free all-purpose flour, and the sugar with both brown and white coconut sugar. I also smushed down the cookies with a fork before putting them in the oven (I have a personal preference for flat cookies, not weird little round cookies). The cookies aren't too sweet and they are VERY chocolately! Y'all will love these!!!

I added 1/2 c raisins & 1/2 c walnuts and left out chocolate chips. Also increased the cocoa to 4T. Used 1 heaping T for each cookie and baked 10 min. Yum!

These came out awesome. I wanted my kids to have some nuts for protein so I made the following changes: Added 1/4 cup super fine almond flour and 1 tbsp maple syrup. Omitted white sugar and used 1cup light brown sugar total. Flattened the dough by placing a piece of wax paper and lightly pressing the dough scoop before baking and added MnMs on top. They came out crispy on the edges and chewy on the inside.

Ended up accidentally using a whole stick of butter and decided to use 1 cup of Butterscotch Chips. These are a new family favorite. Except for me because I don't eat any kind of chocolate unless it's candy chocolate. If/When I make these again I will use a whole stick of butter again, since everyone seemed to like it that way. I baked these at 9, 9:30, and 10 minutes. I think for me they came out looking the best in the 9:30 and 10 minute batches.

These cookies are fantastic. Don’t do know who needs to hear this but make these soon oatmeal double chocolate love . I added a smidge of espresso powder, upped the cinnamon and added nutmeg , plus 1/2 c pecans , butter instead of margarine—and because I’m gluten-free I use King Arthur 1 to 1 . They were not dry. They were not flavorless. Cooked 10 min. 31 medium sized cookies. 111 calories per cookie. Very happy with this recipe on a snowy spring day!

Really good! I didn’t add raisins or chocolate chips and they still baked up great in 8 minutes. I did chill the dough for ~20 minutes. I had some leftover cream cheese icing to use up so I made chocolate oatmeal creme pies. Thanks for the recipe!

This turned out somewhat cake-like. I tried to follow the recipe but I didn't have margarine (do you know that's a form of plastic) so I used 1/2 c salted butter then added a T of crisco because the batter was so dry. My butter didn't cream up as usual which I think is because it was too soft. I also added about 2 T of water while mixing the batter because of dryness. I might have used too much flour, but I measured properly and sifted it. (In hindsight I should have sifted then measured). I doubled the cinnamon but the batter was bland. So I dumped in a lot of pumpkin pie spice (probably 3 t) That did it for improved taste. I also added about 1/4 cup chopped English walnuts. All in all it turned out tasting good; it held together well. I baked it for 9 mins at 350 degrees F. It didn't look done but it was perfect once it cooled. The cocoa seems to be for color only. I couldn't taste it much in the end cookie.

These were very good. Lots of options for future baking. 😊 I made 3 very small changes...I used butter instead of margarine, added a little espresso powder (less than 1/2 tsp) and I had mini Reese's pieces, so I used them. My dough wasn't at all dry. They mixed together easy. I baked on parchment covered cookie sheet for 12 minutes (electric oven) and cooled on the sheet for 2 minutes. They are very moist and have just enough sweet and chocolate flavor. I want to try with chocolate chips and then again Christmas M&M's with peppermint instead of vanilla for a holiday twist.

Ezze peeze. Great recipe simple to mix up. Will add some coconut flakes next time.

Even a beginner would have success. Leave on cookie sheet a few minutes, maybe 5. I use the silicon baking sheet. Hubby approved!

Made it last night — still thinking about it.

This is a delightful, quick, and easy recipe. I added 1 teaspoon of instant espresso powder to the flour mix for a little extra oomph.

Really good and easy didn't know you you can make 36

10 minutes to make and 10 to bake, they are very easy and delicious. I always put less cocoa though, not sure if 3 tablespoons were meant to be teaspoons, or if we have better quality cocoa in my country, but following the recipe makes the biscuits pitch black and insanely bitter... Its still my go to, but i do 1.5 or 2 tbsp if i really want them super chocolately. Great to experiment with too, coconut flakes, nuts, cinnamon...

The batter was a bit dry, so I added another 1/3 to 1/2 cup of water to the recipe.

Tried to follow exactly but: used shortening because Mom always did. Added nuts because I didn't think it could hurt. Easy, Delicious, Small batch 👍 Would certainly make again.