Oatmeal Dark Chocolate Cookies
Dark cookies with light and brown sugars, quick oats, Dove dark chocolate chunks, and topped with coarse sea salt.
These Oatmeal Dark Chocolate Cookies are a delicious blend of sweet and salty flavors, with creamy chunks of Dove dark chocolate and chewy oats. The dough is made by creaming butter with light and dark brown sugar, then adding an egg, vanilla, and a touch of salt before mixing in flour, baking soda, and quick oats. Formed onto a baking sheet, the cookies are sprinkled with coarse sea salt and baked at 375°F until golden around the edges but soft in the center, delivering a perfect balance of chocolatey depth, chewy texture, and a hint of crunch.
Servings
12-15 cookies
Prep Time
20 minutes
Bake Time
10 minutes
Total Time
30 minutes
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup dark brown sugar, packed
1/2 cup unsalted butter, softened
1 large egg
2 teaspoons vanilla extract
Instructions
Preheat
Heat oven to 375°F (190°C). Line a baking sheet with parchment.
Mix Dough
Whisk flour and baking soda; set aside. In a mixer, cream butter with light and dark brown sugar until smooth. Beat in egg, vanilla, and salt. Gradually mix in flour mixture until just combined.
Add Mix-Ins
Fold in oats and chopped Dove dark chocolate.
Shape & Bake
Scoop 1-oz dough balls, place on sheet, flatten slightly, and sprinkle with coarse sea salt. Bake 10–12 minutes, until edges are golden and centers soft.
Cool
Rest 2 minutes on sheet, then transfer to a wire rack.
Stir together the flour and baking soda in a mixing bowl and set aside.
Add softened unsalted butter with the light and brown sugar to a stand mixer bowl and whisk together.
Add the egg, salt, and vanilla extract and mix together well.
Add the flour mixture and oats and mix together.
Chop 12 Dove dark chocolates into bite size chunks and stir in the dough.
Preheat the oven to 375 degrees. Scoop the dough with a 2″ scooper onto parchment paper on a baking sheet. Push down to flatten a bit and add a pinch of coarse sea salt on the tops.
Bake for 10 minutes and let continue to cook a couple minutes on the baking sheet before transferring to a wire rack to cool.
