Oatmeal Chocolate Chunk Cookies
Large oatmeal cookies with chunks of dark chocolate, who could ask for anything more?
Happy Monday! To make it through the day/week with a smile, may I make a suggestion? A fresh batch of cookies goes a looong way.
Mondays are hard enough, am I right?
The recipe for these oatmeal chocolate chip cookies have been on my site since 2010 (whoa!), but baking some 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 thick and chewy, substantial and hearty, and did I mention there are big chunks of chocolate involved?
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.
- As soon as the cookies are pulled from the oven, and while they are still hot and pliable, use a spatula to push any uneven edges back into a perfect circle.
- Let them cool completely before packaging or storing.
Oatmeal Chocolate Chunk Cookies
- 1/2 cup unsalted butter , at room temperature (113 grams)
- 1 cup packed light or dark brown sugar (215 grams)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 ½ cup all-purpose flour (180 grams)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned oats (200 grams)
- 1 cup chopped semi-sweet or bittersweet chocolate (170 grams)
- 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 rounds onto the prepared sheet pan. I used a #20 (3 Tbsp) cookie scoop for these slightly larger cookies.
- Bake until edges just begin to turn brown, about 8-10 minutes.
- 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.
- You can use packaged chocolate chunks, or you can roughly chop up a chocolate. I like to use roughly chopped chocolate because the smaller pieces yield melted chocolate throughout the whole cookie while the bigger chunks provide the traditional crunch and flavor of chocolate chips/chunks.
Recipe originally published September 2010. Photos have been updated and slight improvements to the recipe have been made.
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