Chocolate, Cookies

Chocolate Chunk Espresso Oatmeal Cookies

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Nope, we didn’t forget the raisin. We intentionally left it out! Have you ever swapped raisins for dark chocolate chips in your oatmeal cookie recipe? Well we did, and we added a splash of espresso powder for a hint of that classic roasted coffee-taste. A soft-baked cookie with the best chocolate flavors all throughout. These overnight Chocolate Chunk Espresso Oatmeal Cookies are the chewiest oatmeal cookies you’ll ever grab a bite of!

Oaty Favorites:

oatmeal raisin?

These cookies are a classic favorite-reimagined. Typically the only oat cookie you see are either Frosted Oatmeal Cookies (crunchy) or Oatmeal Raisin Cookies (soft-baked). It’s important to note that you should use rolled oats in this recipe (along with any other oat-based cookie recipe). It’s the go-to type of oats for baking anything. Quick oats and steel oats won’t have the same effect on these cookies. Plus, you wouldn’t want to get this recipe wrong.

Get creative with your toppings! Add nuts, dried fruit, and even drizzle an iced chocolate glaze on top!


cookie tips:

  1. Refrigerate your cookies for at least 2-48 hours. We made the flavors in these cookie extra sweet by letting this batter sit in the fridge for 24 hours.
  2. The dough may be tacky (very sticky). The refrigerating part of this recipe is super important!
  3. Give them space! Set your cookies 2 inches apart on the baking sheet.
  4. Yes, if the center looks gooey after 12 minutes in the oven–they’re finished! When you take cookies out, the insides and middle may look undercooked or gooey. This is perfect! As the cookies cool (5-10 minutes), the middle will harden.
  5. Get a glass cup & shape these cookies! Because this dough is sticky, it may be harder to shape these cookies into the perfect round ball. However, after you take the cookies out of the oven (while they’re still hot), grab a glass cup (or a biscuit cutter) cover the cookie, and swirl the cup around to create the perfect round cookie! This is a hack we’ve used to get the perfect circle on our cookies. 

Key Ingredients:

Rolled Oats: The heart & texture of this cookie recipe. Rolled oats are the only type of oats that will fit this recipe. Check out our Vegan & GF Strawberry Banana Baked Oat Loaf

Butter: Melted butter really makes this cookie chewy! For a dairy-free alternative, swap the butter for coconut oil. For a nuttier cookie taste brown your butter (this will elevate this recipe). We have some epic Brown Butter Chocolate Chip Cookies with the best 5 tips for browning butter. 

Espresso Powder: I’m obsessed with the paring of chocolate and espresso! It’s the greatest flavor combo ever. Espresso powder brings out a rich, light coffee-like flavor in these cookies. Just trust us on this one. Try out our Dark Chocolate Espresso No Churn Ice Cream

Chocolate Chips: We used dark chocolate chips. Or you can slice up a chocolate bar and add it to the dough.


Chocolate Chunk Espresso Oatmeal Cookies

Forget the raisins, add chocolate! These Chocolate Chunk Espresso Oatmeal Cookies are soft-baked with thick pieces of dark chocolate throughout the cookie. So chewy, so easy, and so so good.
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Prep Time 1 day 30 minutes
Cook Time 12 minutes
Total Time 1 day 42 minutes


  • ¾ cup all purpose flour
  • ¾ tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter softened
  • ¾ cup brown sugar
  • 2 tbsp white sugar
  • tsp espresso powder
  • 1 egg
  • 1 tsp vanilla
  • cup rolled oats
  • 1 cup dark chocolate chips


  • In a small bowl combine flour, cinnamon, nutmeg, baking soda, salt together. Set the bowl aside.
  • In a separate medium bowl, cream the softened butter, brown sugar, white sugar, and espresso powder together. Slowly add in the egg & vanilla. Beat until everything is mixed together.
  • Add the flour mixture to the wet mixture and mix (either by hand or with your hand mixer) until all ingredients are combined.
  • Fold in the rolled oats & chocolate chips. The dough will be very thick and tacky. Cover & chill the dough for 24 hours in the refrigerator*
  • Preheat oven ro 350°F.
  • Line two (or more) baking sheets with parchment paper. Scoop & roll the dough into 1½ inch wide balls.** Place them 2-3 inches apart on the baking sheet.
  • Bake for 11-12 minutes. Let the cookies cool for 5-10 minutes on the pan.


*or at least 2 hours. 
**The bigger the ball, the bigger the cookie will be.
Keywords Chocolate, Cookies, Dark Chocolate, Oatmeal, Soft-Baked
Did you make this?!Tag @_thekitchenconversation!

You can go further with these kitchen sink cookies like adding more dried fruit. Put your own spin and twist to these!

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