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Chewy Chocolate Dipped Oatmeal Cookies
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5 from 2 votes

Chewy Chocolate-Dipped Oatmeal Cookies

These Chewy Chocolate Dipped Oatmeal Cookies are truly special. The base oatmeal cookie recipe is one of my favorites and a quick dip in bittersweet chocolate takes these cookies to the next level!
Prep Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 36 cookies
Calories: 253kcal


For the Cookies:

  • 1 cup butter softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • teaspoons vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups old-fashioned oats
  • 12 ounces semi-sweet chocolate chips

For the Dipping Chocolate:

  • 12 ounces bittersweet chocolate chips
  • cup heavy cream


For the Cookies:

  • Preheat oven to 350 degrees F.
  • In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine the flour, baking soda, baking powder and salt. Add the dry mixture to the butter mixture, in increments, and beat with mixer until well combined and creamy. Use a spoon to stir in oats and chocolate chips.
  • Roll cookie dough into small balls and place them 2-inches apart onto parchment paper lined or ungreased baking sheets. Bake at 350 degrees for 11 to 12 minutes or until lightly golden brown. It's okay if cookies seem a bit soft in center; they will set up as they cool. Cool completely on wire racks.

For the Dipping Chocolate:

  • Place bittersweet chocolate chips in a small heavy saucepan. Place over LOW heat. Cook, stirring occasionally, until chocolate begins to soften and melt. Add heavy cream and cook, stirring, until chocolate is completely melted and smooth. Remove from heat.
  • Line two large baking sheets with foil. Dip the cooled cookies about half way into the dipping chocolate and transfer to the prepared baking sheets, placing them as closely together as possible without touching. Transfer baking sheets to the refrigerator for at least an hour or until chocolate has completely set up. Transfer cookies to an airtight container and keep refrigerated for best results.
  • These cookies keep well for up to a week or more if stored in the refrigerator but I guarantee they won't last that long!


Serving: 1cookie | Calories: 253kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 125mg | Potassium: 164mg | Fiber: 2g | Sugar: 18g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg