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?
You’re welcome.
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
Ingredients
- 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)
Instructions
- 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.
Nutrition
Recipe originally published September 2010. Photos have been updated and slight improvements to the recipe have been made.
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36 Comments on “Oatmeal Chocolate Chunk Cookies”
Of course! The best cure for anything is surely warm cookies. These look delicious…the chunkier the cookie – the better!
These look like the perfect cure for feeling sick… It just would have been nice if someone else had made them FOR you 😉 This is a wonderful recipe. Thanks for sharing, Annalise, and I hope you feel better!
Yum, baking is a cure for illness for sure. Love the cookies, texturely they are awesome.
These look great! I’m not a big fan of oatmeal raisin cookies so I always sub out the raisins with chocolate chips, but I have yet to find a recipe I really like–this recipe looks like it might just be the one I have been looking for 🙂
These are the perfect comfort food.
Your blog is beauuuuutiful!! Congratulations!! I also love to bake!
I followed the instructions but I think i must have accidentally added to much salt. But they came out pretty good regardless. thanks for good sunday night cookies!
Made these yesterday and they are SO good! I tried them while still warm and I didn’t think that much of them, but once they were completely cool they were like a totally different cookie. This recipe is definitely a keeper.
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These truly look amazingly delicious! I’ve been all about dark chocolate lately and have been replacing the milk one with it in every recipe involving chocolate I can get my hands on…so, yes, basically these cookie are definitely going to happen during the weekend!
xo, Elisa
These look and sound wonderful. Thank you for the lovely recipe!
drooling! the photos are so lovely and delicious… obviously I need to make these!
What I wouldn’t do for a cookie and glass of wine right now!! These look divine, Annalise!
Those are some pretty perfect looking cookies, if I do say so myself!
Oh, my gosh! This looks perfect! I have an oatmeal cookie recipe I’ve been using for years, fiddled this way and that, but I’ve never been completely happy with it. Oatmeal cookies can be tricky because the oats are dry and can suck all the moisture up, which makes it hard for me to get the butter and sugar quantities just right. But yours look like just the thing and I’m printing this recipe right now. This will be the next batch of cookies I make. Ooh, I’m excited! Thanks!
Oatmeal cookies make me so happy. Love this!
Darn good Annalise!
Love oatmeal chocolate chunk (or chip) cookies! Yours are truly gorgeous! I’ll be making these this weekend!
Love that these are so big you only have six on the baking sheet! And the strategically placed chocolate chunks makes them look perfect! Can’t wait to try them – thanks for sharing.
Well, as it happened, my husb was up for a batch of cookies this weekend. (grin) Very reliable, he is. So I followed the recipe exactly except I had to add about 2 T of extra flour to de-sticky the dough just a bit. Otherwise followed along exactly. They were stellar. Not overly sugary or greasy as you reined it in perfectly with the butter and sugar measurements. The cinnamon was a nice little hint but not dominant. The cookies held together nicely and didn’t crumble at all! Yay! You were also spot on with the 5 minutes setting time on the baking sheets. I tried to move a couple too soon and they broke apart, but after five minutes the rest were set.
So, in conclusion, I’m junking my old oatmeal cookie recipe and keeping this one forever. I have finally found oatmeal success! Thank you thank you! My perfect O.C.C.C. recipe has eluded me for years, but you came through with a great save.
Yay! So glad they turned out so well!! 🙂
There is no such thing as a bad oatmeal chocolate chip cookie. It can only be made better with CHUNKS of chocolate! Gf, you rock these! They’re perfect!
This looks so delicious. I used to make Outmeal paincakes with rasins and they were good as well, but with CHUNKS of chocolate I have never tryed it before. I think now is the time 🙂
I just want everyone to know they are really deliciuous. I made them yestrday for my kids. Thanks Annalise 🙂
So glad you enjoyed them, Thanks Emma!
I try to make them with white chocolate! All I can say mmmmm 🙂 I make them a lot this weekend for the trip we went with my family. Thanks for the recipe Annalise
White chocolate sounds like such a fun addition, glad you enjoyed the cookies!
Just made these this week-end, they are amazing! Regular style though, not your super monster cookies… otherwise, I’d keep saying I can eat some, “but only two”, and then indulge sliiiiiightly too much at a time… Haha.
Next time (because there will be a next time, and soon), I think I will flatten the dough a bit more, so the cookies spread more too. Mine pretty much kept the thick rounded form of the dough balls, but I love how yours have the perfect round cookie look! They still were perfectly tender and chewy, pretty with their chocolate chips on top thanks to you, and not too sweet, just as I like them.
So happy to hear you liked the cookies! Try beating the sugar and butter for a few minutes longer next time, that should make the dough creamier and encourage the cookies to spread a bit more during baking. 🙂
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Hi!!! I’m Italian and I just come back home from NYC ='(
I loved those cookies and I’d love to make them here in Italy. I don’t understand what is the old-fashioned oatmeal … is not the same thing as the normal oatmeal?
Old-fashioned rolled oats are the basic oats we find here in the states, though I’m not sure what your options are in Italy. Stay away from “instant” or “quick-cooking” oats and “steel-cut” oats.
I’m just about to mix these up… do you refrigerate the batter? I doubled your recipe in anticipation of their popularity. I’m adding craisins to the mix. ?
Nope, no need to chill the batter.
I am a terrible cookie maker so I was doubly impressed when these turned out great! Thanks for the delicious recipe.