Baking In Stilettos/ Desserts

Dark Chocolate Oatmeal Cookie

There’s nothing like chocolate cookies to celebrate the start of the month.  These Dark Chocolate Oatmeal Cookies literally came together in no time and I’m willing to bet you have most of the ingredients already on hand.  Some pantry ingredients, a bit of mixing and it was off to the oven.  The longest was waiting for the cookies to cool and set up.  But, the wait was worth it. These cookies are best chilled or at room temperature and even better with a tall glass of milk.

These Dark Chocolate Oatmeal Cookies need to be in your cookie jar.  Just make sure to stash some aside for yourself because they will disappear quickly!

On to the recipe:


Gather your ingredients

Dark Chocolate Oatmeal Cookies - Ingredients | Cooking In Stilettos

Let’s sift everything together

Dark Chocolate Oatmeal Cookies - Sifting the Dry Ingredients | Cooking In Stilettos

Don’t forget the espresso

Dark Chocolate Oatmeal Cookies - Adding the Espresso Powder | Cooking In Stilettos

Adding the Bittersweet Chocolate Chips


Ready for the oven

Dark Chocolate Oatmeal Cookies - Ready for the Oven | Cooking In Stilettos

Now these, my friends, are the ultimate cookie

Dark Chocolate Oatmeal Cookies | Cooking In Stilettos

Dark Chocolate Oatmeal Cookies | Cooking In Stilettos

Yields 2

Dark Chocolate Oatmeal Cookies

These Dark Chocolate Oatmeal Cookies are studded with dark chocolate chips and hearty oats. These cookies are a rich chocolate treat!

15 minPrep Time

12 minCook Time

27 minTotal Time

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Recipe Image


  • 1 stick of butter (room temperature)
  • 1/2 cup of brown sugar
  • 1/2 cup of granulated sugar
  • 1 cup of all purpose flour
  • 1/2 cup of unsweetened cocoa powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of instant espresso powder
  • 1 large egg (room temperature)
  • 1 teaspoon of vanilla
  • 1/2 cup of old fashioned oats
  • 1/3 cup of bittersweet chocolate chips


  1. Heat the oven to 350 degrees F.
  2. Line baking sheets with a silpat or parchment paper and set aside.
  3. In the bowl of a stand mixer, cream the butter, brown sugar and granulated sugar until light and fluffy.
  4. In a medium bowl, sift together the flour, cocoa powder, baking soda, kosher salt and instant espresso powder.
  5. To the mixture, add the egg and vanilla. Mix until everything is fully incorporated.
  6. Mix in the flour mixture, taking care to not overmix.
  7. Add the old fashioned oats and mix for a minute more.
  8. Fold in the bittersweet chocolate chips. The batter will be quite stiff - that's okay.
  9. Using a small cookie scoop, form small dough balls and place on the sheet. Slightly flatten as you go along.
  10. Bake for 10 - 12 minutes until the cookies are crisp around the edges and a bit soft in the middle.
  11. Let cool fully on the cookie sheet.
  12. Enjoy!



2539 cal


124 g


369 g


33 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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