Oatmeal Chocolate Chunk Cookies
Soft and chewy oatmeal cookies packed with melty chocolate.
I love an oatmeal cookie, but you won’t catch me putting raisins in them, I’m a chocolate chunks girlie. If you’re not, these cookies are sure to convince you why you should be. A few years ago we wrote a cookies e-book and decided this recipe was too good to leave in the e-book.
Super chewy centre with golden, crispy edges and packed with oats and chocolate chunks. These are such a great sweet treat that help keep you a bit fuller at the same time. They come together super quickly and store well, so make them Monday evening and enjoy them all week long.
Why you’ll love this recipe:
Soft and chewy texture.
Comforting and cozy.
Keeps well stored for up to 5 days.
Top tips for making oatmeal chocolate chunk cookies:
Make sure your oven is fully heated. To avoid over or under baking your cookies, be patient and place the cookies in the oven after its fully heated. To ensure your oven is properly heated, we recommend getting an oven thermometer.
Beat the butter longer than you think. To get the proper texture and air in your cookies, make sure you beat the butter and sugar for at least 5-6 minutes.
Don’t over-mix the flour. Over-mixing the flour can result in tough cookies. To avoid this do the bulk of your mixing at the butter and sugar stage and mix the flour until just combined.
Use chopped chocolate, not chips. Chocolate chips are great for snacking, but those big chocolate puddles come from using chopped chocolate.
Measure out your cookies with a cookie scoop. For a quick and easy way to make evenly sized cookies, a cookie scoop is a great kitchen gadget. We like to use a 2 tbsp or 3 tbsp cookie scoop.
Finish with salt. For the last finishing touch that takes your cookies up a notch, sprinkle with a little kosher salt right out of the oven.
How to make oatmeal chocolate chunk cookies:
Prep Time: 15 Min | Bake Time: 12-14 Min | Total Time: approx. 30 Min
Makes: 12 cookies
Ingredients
120 g (1 cup) all-purpose flour
1/2 tsp baking powder
1 tsp cinnamon
pinch salt
113 g (½ cup) butter, softened
100 g (½ cup) brown sugar
50 g (¼ cup) white sugar
1 flax egg, (1 tbsp ground flax + 3 tbsp water)
1 tsp vanilla extract
150 g whole old-fashioned oats
175 g chopped dark chocolate, divided
Instructions:
Before you start: Make sure to make your flax egg and set aside to thicken.
Heat oven to 350F.
In a bowl mix together all-purpose flour, baking powder, cinnamon, and salt. Set aside.
Using a stand mixer (or electric hand mixer) beat butter until light and fluffy - about 1-2 minutes. Add in both brown and white sugar and beat until smooth and fluffy - about 3-4 minutes. Add in flax egg and vanilla extract and beat for about 10 seconds until just combined.
Add dry mix into the wet mixture and fold until almost combined - there should be some flour still not mixed in. Add oats and 140 g of the chopped chocolate and mix until just combined and no dry flour remains.
Using a cooking scoop (we use a 3 tbsp scoop), scoop dough onto a lined baking sheet about 2 inches apart. Top the cookie dough balls with remaining chocolate chunks.
Bake cookies for 12-14 minutes or until golden.
Remove from the oven, sprinkle with a little kosher salt and allow the cookies to rest on the hot baking sheet for an additional 5 minutes before transferring to a cooling rack.