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
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Prep Time: 20 minutes - Cook Time: 30 minutes
- Total Time: 50 minutes
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Yield: 36 cookies -
Category: Desserts
Print Recipe
Pin RecipeDescription
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.
Nutrition
- Serving Size: 3 cookies
- Calories: 360
- Fat: 17.1g
- Carbohydrates: 47.2g
- Fiber: 3.2g
- Protein: 5.9g
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.
You put in the ingredients Cinnamon but then I couldn’t find it in the recipe.
Hi Melanie– you can add the cinnamon in with the dry ingredients. Good catch– didn’t realize I missed that 🙂
Your recipe sounds delicious and those photos are amazing – I will definitely be giving these a try!
Drooooooooling!
These cookies were great! My husband came home and saw them sitting on the counter and said, “Ewww…oatmeal cookies?” He LOVED them!! Thanks 🙂
These look delicious! I always love the addition of oatmeal and chocolate chips in a cookie. These are on my list to try. Thanks!
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!
I need to bake this weekend and these just got me really excited to do it. I think these should be on my list! 🙂
You know, April, just before I opened this page, I was thinking I needed a cookie. BAM! I almost chomped down on the screen. 😉 These look soooooo good!
Great photos!! These cookies look awesome. Love the stack 🙂
wow, those look GOOD! Also, I want to take a photography class from you 🙂
great photos ..
I often add crystalized ginger to cookies. It works well with both chocolate and oatmeal.
The top photo of your cookies looks fantastic!!
Impressive stack of chewy oatmeal goodness! I think I’ve gained a few pounds just looking at them.
Stick the word ‘chunk’ in a dish name and I’m all over it. Looks perfect for tackling the arvo lull.
Wow, they do look so yummy. Can consider making smaller ones for our Chinese New Year!
They look fabulous. The photo is just good enough to eat.
Those cookies look chewy and beautiful! Yum!
omg they look great! i love oatmeal chocolate chip cookies, although when I make them they are more like chocolate chip cookies with hint of oatmeal 🙂
Ohhhhhh…yummy! I bought a bunch of quick-cooking oats the other day and wanted to find a good cookie recipe to use them for. PERFECT! Thanks so much. Love your blog. I will be making these this weekend. And mine will be giant too 🙂
OMG these are so delicious looking and I am a cookie freak! love this thank you so much! my son loves oatmeal he will love these are well….oh and btw….heart smart with oatmeal!