These dark chocolate chunk oatmeal cookies are soft, chewy, and full of rich, melty chocolate with a hint of cinnamon and molasses. With crisp buttery edges and a sprinkle of sea salt, they’re the perfect balance of sweetness and texture.

Why You’ll Love This Recipe

These cookies are:

• Packed with hearty oats and dark chocolate
• Soft in the center with crispy edges
• Lightly spiced with cinnamon
• Quick to make with minimal chill time
• Perfectly salty-sweet

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup (230g) unsalted butter, softened
• 1 cup (200g) packed brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon molasses
• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups (240g) old-fashioned rolled oats
• 2 cups (300g) dark chocolate chunks or chopped dark chocolate
• Flaky sea salt, for topping

Directions

1. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
2. Cream the butter, brown sugar, and granulated sugar until smooth and fluffy.
3. Add the eggs, vanilla extract, and molasses. Mix until combined.
4. In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually mix into the wet ingredients.
5. Stir in oats and dark chocolate chunks until evenly distributed.
6. Chill the dough for 30–60 minutes.
7. Scoop the dough into balls and place them on baking sheets.
8. Bake for 10–12 minutes, or until lightly golden around the edges.
9. Sprinkle with sea salt while warm and let cool on the sheet for 5 minutes before transferring to a rack.

Servings and timing

Makes about 24 cookies.
Prep time: 15 minutes
Chill time: 45 minutes
Bake time: 12 minutes
Total time: 1 hour 15 minutes

Variations

• Add chopped nuts such as walnuts or pecans for extra crunch.
• Use half dark and half semi-sweet chocolate for a balanced flavor.
• Substitute raisins or dried cranberries for a fruity twist.
• For a softer cookie, reduce baking time by one minute.

Storage/Reheating

Store in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies for up to 3 months. Reheat in a 300°F (150°C) oven for 5 minutes or microwave for 10–15 seconds.

FAQs

How can I make these cookies softer?

Reduce the baking time slightly and ensure the dough isn’t overmixed.

Can I use instant oats instead of rolled oats?

Rolled oats are best for texture, but quick oats can be substituted in equal measure.

Do I need to chill the dough?

Yes, chilling prevents excessive spreading and helps maintain chewy centers.

Can I use milk chocolate instead of dark chocolate?

Yes, but the cookies will be sweeter and less rich.

What does molasses do in the recipe?

It adds depth of flavor and enhances the chewy texture.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 3 days before baking.

Can these cookies be made gluten-free?

Use a gluten-free all-purpose flour blend and certified gluten-free oats.

Why do I sprinkle sea salt on top?

It enhances the chocolate flavor and balances sweetness.

Can I freeze the cookie dough?

Yes, portion the dough into balls and freeze. Bake directly from frozen, adding 1–2 minutes to the bake time.

Why did my cookies spread too much?

Warm dough or over-measuring butter can cause spreading. Always chill the dough before baking.

Conclusion

These dark chocolate chunk oatmeal cookies bring together hearty oats, deep chocolate flavor, and a touch of sea salt for an unforgettable treat. Perfect for any occasion, they’re soft, chewy, and irresistibly delicious every time.

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