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

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

Mix-Ins
1 1/2 cups quick oats
12 Dove dark chocolates, chopped into bite-sized chunks

Topping
Coarse sea salt, for topping

Preparing the Dough
In a large bowl, cream together ½ cup softened unsalted butter, ½ cup packed light brown sugar, and ½ cup packed dark brown sugar until light and fluffy. Add 1 large egg and 2 teaspoons vanilla extract, mixing until smooth.

Adding Dry Ingredients
In a separate bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Add the dry ingredients to the wet mixture and stir until just combined.

Adding Oats and Chocolate
Fold in 1½ cups quick oats and 12 Dove dark chocolates (chopped into bite-sized chunks) until evenly distributed.

Shaping the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into balls and place them on the sheet, spacing them a couple inches apart. Lightly sprinkle the tops with coarse sea salt.

Baking
Bake for 10–12 minutes, or until the edges are set and the centers are still slightly soft.

Cooling and Serving
Let the cookies cool on the baking sheet for a few minutes before transferring to a rack. Serve warm or at room temperature for chewy cookies with rich dark chocolate and a hint of salt.