Double Chocolate Oatmeal Refrigerator Cookies

choc oat cookies post sqare

Does the oatmeal make them OK to eat for breakfast??

No matter what you say, I have no qualms about eating raw cookie dough. I’ve been known to bake just because I wanted to lick the bowl. It’s even better straight out of the fridge or freezer and then there’s Blue Bell’s Chocolate Chip Cookie Dough Ice Cream.

But I’ll admit it’s possible to go overboard. As a kid, I convinced my mom to let me make a batch of butterscotch refrigerator cookies with the express and agreed-upon purpose of consuming the raw dough. After a few slices, the novelty began to wear off. Long before I expected, I was sick of the dough and ready for real food. It turned out to be an exercise in aversion therapy (my mom is so smart) and I don’t remember ever eating a butterscotch refrigerator cookie after that– raw or baked.

Unfortunately, it didn’t ruin me for other varieties. This particular cookie tastes kinda like fudge before it’s baked. Although the raw slices appear to contain coconut, it’s actually oatmeal which gives a wonderful chewy texture. Keep a roll of dough in the freezer for a convenient lunch box cookie or a quick dessert for drop-in company.

Thanks to my friend Beth P. for putting me on to these cookies many years and memories ago. The subtle almond flavor caught my attention but I wasn’t immediately sure why.  Deviations from the original recipe as published in Betty Crocker’s Cooky Book include substituting butter for shortening and adding mini chocolate chips.

raw choc oat cookies 2 sm

The coconut imposter is oatmeal.

Double Chocolate Oatmeal Refrigerator Cookies
Recipe type: Dessert, Cookies
Serves: 4 dozen cookies
Prep time:
Cook time:
Total time:
A chocolate slice-and-bake cookie dough with oatmeal and mini chocolate chips. A long-time family favorite.
  • 2 squares unsweetened chocolate (2 ounces)
  • ½ cup butter
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 cup unbleached, all-purpose flour
  • ½ teaspoon soda
  • ½ teaspoon salt
  • 1 cup quick or old-fashioned oats
  • ½ cup chopped pecans, toasted
  • 1 cup mini chocolate chips
  1. Melt chocolate in microwave for 1 minute and set aside to cool.
  2. Mix butter and sugar until light and fluffy. Add egg and flavorings and continue to beat. Blend in cooled chocolate. Add flour, soda, and salt. Stir in oats, pecans, and mini chocolate chips.
  3. Mold into a long cylinder and wrap in waxed paper. Refrigerate at least 4-5 hours or overnight.
  4. Cut cookies with a sharp knife into ¼-inch thick slices. Bake in preheated oven at 350 degrees F. for 10-12 minutes.
DO NOT OVERBAKE or they will be hard when cool. Mine are always done in 10 but your oven may be different. Check them.
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{ 19 comments… read them below or add one }

Alisa August 2, 2013 at 9:32 am

Stumbled on this post looking for “oatmeal icebox cookies,” but had to leave a comment: I too once got my mom to agree to letting me make a cake for the purpose of eating the batter. When she said yes, I was so surprised I checked that she had understood the request. Later, when I was partway through one cake pan’s worth of batter, I felt sick. However, my mom denied having given any such permission.


Lucero De La Tierra September 15, 2012 at 3:41 pm

This recipe looks divine. I wonder if I can make these gluten free and still have the batter hold together similarly. One of my munchkins is gluten intolerant and I’ve had to make concessions with anything bread or flour related. I’ll have to give it a try and let you know 🙂


Paula September 16, 2012 at 3:17 pm

Hi Lucero,
I don’t even dabble in gluten-free recipes so I have no idea. But if you try it and it works I would love to hear about it.


Meal Plan Mom (Brenda) June 9, 2011 at 10:10 pm

These are definitely going on our “must try this summer” list which is steadily growing longer! I am looking forward to the extra time the kids and I will have to play in the kitchen. Thanks for sharing!


Nina June 7, 2011 at 10:40 pm

Paula, wow! These look like a keeper. I love an easy freezer dough cookie. Have you made these with coconut before? I wonder how they would be with coconut subbed for oatmeal. What a gem that book is!


Tracey @ Kitchen Playground June 7, 2011 at 5:42 pm

I, too, am known to make a batch of cookies purely so I can eat the raw dough. While I love the baked cookies, the raw dough is even soooo much better! I knew I liked you!!!


Alyssa June 7, 2011 at 3:03 pm

Paula, I enjoy your blog so much! Thank you for all the time and effort you put into it. The photographs are delectable and your cheerful prose is a sunbeam. These chocolate yummers appeared on my blog reader just as I was wondering what to bake for my eldest son’s preschool closing ceremony tomorrow. I’ll send the kids home with chocolatey smiles and a secret serving of oatmeal (heh, heh, heh)!!


Megan June 7, 2011 at 12:41 pm

I love refrigerator cookies and raw dough! These look like I need to have a roll in my freezer! We camp in a 5th wheel alot in the Summer and it’s always fun to pull out a log of cookie dough to bake. These look like a contender for my favorite! 🙂


Karen June 6, 2011 at 10:25 am

That roll of raw cookie dough looks so delicious, it’s practically begging me to reproduce it in my own kitchen. I can just picture nibbling these with a tall glass of cold milk… 🙂


The Café Sucré Farine June 6, 2011 at 9:37 am

Wow, do you have any left? I’ve got my cold milk ready and I’m waiting…….and drooling……:) – they look awesome!!!


Jill June 3, 2011 at 3:27 pm

Cookie dough is one of the best foods ever! All that talk about coconut makes me want to add some to this recipe!


Paula June 4, 2011 at 8:10 pm

Jill, I thought of adding coconut and maybe even adding peanut butter so they would be similar to chocolate no-bake cookies like my mom used to make. But that all seemed like too much when they are perfect the way they are. pr


Paula June 3, 2011 at 2:43 pm

I love cookies with oatmeal in them but have never made anything like this. They look delicious.


Kirstin June 3, 2011 at 1:00 pm

Ha. A friend from Bible study years ago used to say, “If it has an egg in it, it’s breakfast.” : )


Paula June 4, 2011 at 8:11 pm

Kirstin, I used to use the egg argument to justify eating pudding for breakfast. Love it.


Vicki V June 3, 2011 at 8:12 am

I will be whipping up a batch of these this weekend! They look divine!


Betty @ scrambled hen fruit June 2, 2011 at 10:40 pm

I love dough that you can keep on hand in the freezer- it’s so handy for those emergencies when you need cookies (or dough) in a hurry. These cookies look delicious! 🙂


Suzanne June 2, 2011 at 7:02 pm

looks like a yummy cookie, then again I haven’t met to many cookies I haven’t liked 🙂 And I do think you could count this for breakfast since it had oatmeal in it.


Lorraine June 2, 2011 at 6:54 pm

Such a timely post. I just mentioned to John I was in the mood for a cookie. We are plumb out of desserts here (can you believe it?) Nothing in the freezer ~ Nada!

I love that there is oatmeal for a chewy texture. The little flecks look neat too. I can see why this recipe has been around for many years and many memories 🙂


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