Giant oatmeal cookies with chunks of dark chocolate, who could ask for anything more?
Happy Friday, friends!
Lately I’ve been TGIF-ing with cookies. I’m good all week long— crossing things off my to-do list, cleaning up in the wake of my nonstop toddler, and eating lots of salads. Now it’s Friday and I just want to kick back with a freshly baked cookie or two, and maybe a big glass of wine come five o’clock.
This recipe has been on my site since 2010, but after giving it a go one Friday a few weeks back I realized it needed a bit of tweaking. Several batches later I think I’ve finally got it right.
These cookies are darn near perfect. They’re chewy, substantial and hearty, and did I mention there are big chunks of chocolate involved?
Regardless of the kind of week you’ve had, a batch of cookies can only make it better. So go ahead and preheat your oven and pull a stick of butter out of the fridge.
baking tip:How to bake pretty cookies
While they will taste great no matter what, cookies sometimes need a little extra TLC to look as great as they taste:
>> Only mix half of the chocolate chips/chunks called for in a recipe in with the dough.
>> Portion the dough with a cookie scoop, then roll into balls by hand.
>> Give them plenty of space. I only bake 6-8 cookies at a time on my sheet pan, depending on size.
>> Before baking, strategically place and press the remaining half of the chocolate chips/chunks into the tops of the dough balls.
Oatmeal Chocolate Chunk Cookies
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 cup (215 grams) brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/4 cup (150 grams) all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (200 grams) old-fashioned oats
- 1 cup (170 grams) semi-sweet or dark chocolate chunks or chips
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
- In the bowl of stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and brown sugar together on high speed until pale and creamy, about 3-5 minutes. Scrape down the bowl and add the eggs one at a time, mixing after each. Mix in the vanilla.
- In a separate bowl combine the flour, cinnamon, baking soda, and salt. Add to the stand mixer and mix on low until incorporated. Add the oats and chocolate chunks and mix until just combined.
- Drop by rounded tablespoons onto the prepared sheet pan. I use a #4 (1 1/2 tablespoon) cookie scoop for regular cookies, and an ice cream scoop for large cookies (as seen here). Bake until edges just begin to turn brown, about 8-10 minutes for regular cookies, 10-12 minutes for large cookies.
- Let cool on the baking pan 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an air-tight container at room temperature for up to 5 days.
Have you tried this recipe?
Note: This recipe was originally published is September 2010. Changes to improve recipe updated in March 2014.