Oatmeal Cookies With Chocolate Drizzle

Oatmeal Cookies With Chocolate Drizzle are insanely delicious! The eggless oatmeal cookies are baked to perfection, crispy, chewy and drizzled with chocolate! You’ve got to give these a try if you’re looking for a good spin on an oatmeal cookie – they’re always a favorite here!

We can’t get enough of sweet cookies and desserts with chocolate drizzle on top including S’mores Cookies,  Mini Pumpkin Pies, Chocolate Raspberry Bundt Cake, and Brownie Pizza.

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Why We Love Oatmeal Cookies With Chocolate Drizzle

Sometimes, it’s fun to put a spin on a classic recipe, and that’s exactly what I did with these tasty oatmeal cookies! I’ve had oatmeal cookies with chocolate chips before and I truly loved the flavor combo. So, I ditched the chips and added the drizzle instead. Not only are the cookies more picturesque with the drizzle, but they’re delicious, too!

This is a go-to recipe in my house. They’re what every cookie recipe should be – quick, easy, and downright delectable! Even if you’re not much of a baker, or are a novice in the kitchen, you’ll master this simple recipe in no time. 

So next time you have a cookie exchange to attend, neighbors to gift, or a potluck to serve at, keep this recipe handy. So far, everyone I’ve served these oatmeal drizzle cookies to has absolutely loved them! I think it’s the combination of the chewy yet crispy, cinnamony cookie with the sweet chocolate drizzle that’s so enticing.

Ingredients for Oatmeal Cookies With Chocolate Drizzle

This is a tried and true recipe with simple, inexpensive ingredients. You’ll love whipping up a batch! Oh, and with these ingredients, your kitchen is absolutely going to smell like heaven.

For the cookie dough, you’ll need:

• brown sugar – You can use light or dark, but dark brown sugar will yield a richer flavor.
• butter – Unsalted is always best when baking. Allow the butter to soften at room temperature before using. 
• water 
• oats – You can use uncooked old-fashioned rolled oats or quick-cooking oats.
• flour – All-purpose flour is the best to use for this cookie dough.
• cinnamon – The key ingredient to making any oatmeal cookie irresistible!
• baking soda – Baking soda makes sure that your cookies are perfectly soft.
• salt 

For the homemade chocolate drizzle, here’s what you need:

• powdered sugar – This can NOT be substituted with any other kind of sugar.
• cocoa powder – Use unsweetened cocoa powder to avoid making the chocolate too sweet. Unsweetened cocoa will provide a nice rich chocolatey flavor. 
• butter – Just like with the cookie dough, make sure it’s softened at room temperature prior to using. 
• milk – Regular dairy whole milk works best, but you can use what you have (I often use 2%)

Let’s Make Oatmeal Cookies With Chocolate Drizzle

(full printable recipe at the end of this post)

FIRST: Time to prep! Preheat your oven to 350°F and line a cookie sheet with parchment paper.

SECOND Mix wet ingredients. In a large bowl, combine the brown sugar and 1 cup of butter. Beat the two ingredients together at medium speed, stopping only to scrape the bowl a few times. Continue this process until it’s creamy. Add water to the creamy mixture and continue beating everything together until it’s well blended. 

THIRD: Add dry ingredients. Now, reduce the blender speed to low and add oats, flour, cinnamon, baking soda, and salt. Beat until combined. 

FOURTH: Roll dough. Shape the cookie dough into 1 ½ inch balls. Place the dough balls 2 inches apart onto prepared cookie sheets. Then, use the bottom of a glass to flatten the cookies to 2 inches in diameter. 

FITH: Into the oven. Bake the oatmeal cookies for 12 to 15 minutes, or until they’re lightly browned. Before moving them to a wire cooling rack to completely cool, allow the cookies to stand for about 1 minute on the baking sheet. This will help them not fall apart!

To make the chocolate drizzle, simply combine all of the ingredients except for the milk in a small mixer bowl. Beat everything together at a low speed and scrape the bowl often. Gradually add the milk until it reaches a drizzle consistency. 

Now, for the fun part! Drizzle the chocolate all over your cooled oatmeal cookies. You can use a spoon to drizzle or place the chocolate in a decorator bag with a #3 tip, or simply use a ziptop bag. Put the chocolate sauce in the plastic bag then snip a little off one of the corners and squeeze to drizzle.

Your family is going to love these easy eggless oatmeal cookies!

NOTE: I usually leave these cookies out on the counter overnight so the chocolate can dry/harden a bit, we think they are even better the next morning!

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Oatmeal Drizzle Cookie Tips

Measure ingredients properly.  To measure flour correctly spoon the flour into a dry measuring cup to measure it correctly. Don’t use the measuring cup to scoop the flour, you’ll use more flour than you should. Rember, to use measuring cups made for dry ingredients for any dry ingredients and a measuring cup that’s made for liquids for liquids.

Don’t overmix the dough.  If you do, the glutens in the flour will overdevelop yielding a tough dense cookie. 

Use a cookie scoop. When rolling the cookie dough into 1 ½ inch balls, use a cookie scoop! This will help ensure all the cookies are exactly the same size, which helps both their appearance and they’ll all bake evenly. If you have to use your hands, make sure to flour them, as the dough will be sticky.

Prepare the glass for flattening the cookie dough. When you’re flattening the cookie dough, make sure the glass you’re using is both greased and dipped in sugar. Otherwise, the cookie dough will stick to it and it’ll be a mess.

Don’t leave the cookies on the pan too long. Once you remove the cookies from the oven, let them cool on the pan for just 1-2 minutes.  If you leave them on too long, they will continue to bake and become hard.

Keep your cookies soft by placing a piece of bread in the airtight container when you store them. The cookies will absorb moisture from the bread, keeping them soft.

Storing & Freezing Oatmeal Cookies Without Eggs

How long will eggless oatmeal cookies with chocolate stay fresh?  These cookies will stay fresh for 5 days on the counter in an airtight container. In the fridge, they’ll stay fresh for up to 6-7 days!

Can I freeze these chocolate drizzle cookies? Yes, you can! In an airtight container in the freezer, these cookies will stay fresh for up to 3 months. Let them thaw in the fridge or at room temp when you’re ready to enjoy them.

Variations and Mix-Ins for Eggless Oatmeal Cookies

While these oatmeal cookies are good all on their own, and the chocolate drizzle is a MUST try…..here are a few other mix-ins to jazz up your oatmeal cookies

• chopped walnuts
• dark, white, or semi-sweet chocolate chips
• butterscotch or cinnamon chips
• peanut butter chips
• peanut butter M&Ms
• plain M&Ms
• chopped up peanut butter cups
• raisins or dried cranberries

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Don’t you just want to grab a handful with a glass of milk?

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Originally posted September 2011. UPDATED April 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.

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Oatmeal Cookies With Chocolate Drizzle

Yield: 2 dozen

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Print

OATMEAL COOKIES WITH CHOCOLATE DRIZZLE are insanely delicious! The EGGLESS OATMEAL COOKIES are baked to perfection - slightly chewy and slightly crunchy and drizzled with chocolate!

Ingredients

• 1 cup firmly packed brown sugar
• 1 cup butter, softened
• 1/4 cup water
• 2 1/2 cups uncooked old-fashioned rolled or quick-cooking oats
• 1 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Chocolate Drizzle

• 1 cup powdered sugar
• 3 tablespoons unsweetened cocoa
• 1 tablespoon butter, softened
• 3 tablespoons milk

Instructions

1. Heat oven to 350°F. Line cookie sheets with parchment paper.
2. In a large bowl, combine brown sugar and 1 cup butter and beat at medium speed, scraping the bowl often, until creamy. Add water; continue beating until well mixed. Reduce speed to low; add oats, flour, cinnamon, baking soda, and salt. Beat until well mixed.
3. Using a cookie dough scoop (or by hand) shape dough into 1 1/2-inch balls. (dough will be sticky.) Place 2 inches apart onto prepared cookie sheets. Using the bottom of a glass, greased and dipped in sugar, flatten cookies to 2-inch diameter. (you will need to dip the glass in sugar for each cookie, grease as needed)
4. Bake for 12 to 15 minutes or until lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
5. Combine all drizzle ingredients except milk in a small mixer bowl. Beat at low speed, scraping the bowl often, and gradually adding milk until drizzling consistency.
6. Drizzle over cooled cookies with a spoon or bag.

Notes

Variations: Try with and with out chocolate drizzle.

Note: You can use a spoon to drizzle over cookies, or a decorator bag with a #3 tip.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid Hand Mixer
• 
  KitchenAid 7-Quart Pro Stand Mixer
• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper 
• 
  Aluminum Baker's Half Sheet Pan
• 
  Size 50 small cookie scoop
• 
  Cooling Racks
• 
   2-Cup Angled Measuring Cup
• 
  Stainless Steel Measuring Cups

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 117mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 1g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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