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?

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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?

You’re welcome.

get the recipe

Oatmeal Chocolate Chunk Cookies

Yield: 16 large cookies

Chewy cookies packed with oatmeal and dark chocolate chunks.

Print Recipe

Ingredients:

• 1/2 cup (113 grams) unsalted butter, at room temperature
• 1 cup (215 grams) light or dark brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cup (180 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) chopped semi-sweet or dark chocolate

Directions:

1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
2. 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.
3. 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.
4. Drop by rounds onto the prepared sheet pan. I used a #20 (3 Tbsp) cookie scoop for these slightly larger cookies.
5. Bake until edges just begin to turn brown, about 8-10 minutes.
6. Let cool on the baking pan 5 minutes, then transfer to a wire rack to cool completely.
7. Store cookies in an air-tight container at room temperature for up to 5 days.

Note: 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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