Chocolate Chunk Oatmeal Cookies
I don’t often make cookies, but when I do I tend to favor soft oatmeal cookies. This has been my go-to recipes for years (I first shared it back in 2009) after I did some tweaking to a chocolate chip oatmeal cookie recipe I found on epicurious.com. I scaled it back a bit – I can’t be trusted around a cookie recipe that makes 72 cookies – added big chocolate chunks, some chopped walnuts, and a little bit of cinnamon. It makes a soft cookie that holds up well for a few days in an airtight container.
A Few More Cookie Recipes
Chocolate Chunk Oatmeal Cookies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 36 cookies 1x
Description
These cookies are a mix and bake affair – no chilling in the refrigerator required. Bake them off all at once or freeze the balls to have on hand when a cookie craving hits. Just take note: frozen dough will need a few extra minutes in the oven. Recipe adapted from epicurious.com
Ingredients
- 1 stick unsalted butter (8 tablespoons), softened
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 and 1/2 cups quick-cooking rolled oats
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup 2% milk
- 1 cup chocolate chunks
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Cream the butter and sugars together until light and fluffy, about ten minutes. Whisk the oats, flour, baking soda and powder, salt, and cinnamon in a medium bowl.
- Add one egg to the butter and sugar and mix on a medium speed until combined. Add the second egg and mix again. Add the vanilla and milk and mix until combined. Add the dry ingredients to the wet ones, in a few batches, mixing until just combined. Fold in the chocolate and walnuts.
- Scoop two tablespoons of dough to form each ball. Place them on the baking sheet spacing them about two inches apart. Bake for 10-12 minutes or until the edges turn a light golden brown. Remove them from the oven and let them cool on the sheet for a few minutes before transferring to a wire rack. Once cooled store in an airtight container for up to two days.
- Category: Desserts
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9.4g
- Sodium: 58.4mg
- Fat: 5.7g
- Saturated Fat: 2.9g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 15.8g
- Fiber: 1.1g
- Protein: 2g
- Cholesterol: 17.2mg
Keywords: chocolate chunk oatmeal cookies
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.
Carol L Callender says
These are my “go to” cookies. They have raisins and oatmeal so they must be healthy! Right? I like these cookies because they are not overly sweet but satisfy my cookie craving. And since they are not overly sweet, I eat fewer. They also freeze well. The picture does justice to the cookies. Believe it or not, my cookies look the same. I have also mixed up a batch at night, refrigerated the dough, and baked them up in the morning. Still delicious.
Melanie says
You put in the ingredients Cinnamon but then I couldn’t find it in the recipe.
April says
Hi Melanie– you can add the cinnamon in with the dry ingredients. Good catch– didn’t realize I missed that 🙂
Sweet Foodie says
Your recipe sounds delicious and those photos are amazing – I will definitely be giving these a try!
Mardi @eatlivetravelwrite says
Drooooooooling!
Alaina says
These cookies were great! My husband came home and saw them sitting on the counter and said, “Ewww…oatmeal cookies?” He LOVED them!! Thanks 🙂
multiplydelicious says
These look delicious! I always love the addition of oatmeal and chocolate chips in a cookie. These are on my list to try. Thanks!
Table Talk says
I am a sucker for a good cookie…
I like the addition of cinnamon here. My slump usually hits at 2:30, and I think these would definitely do the trick!