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October 21, 2017

Chocolate Chunk Oatmeal Cookies

Home » Desserts » Chocolate Chunk Oatmeal Cookies

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Soft oatmeal cookies with chocolate chunks and chopped walnuts. These chocolate chunk oatmeal cookies have been a long-time favorite cookie recipe. This recipe was first published in 2009.
 
Stack of chocolate chunk oatmeal cookies

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. 

Back in the day, I scooped enough dough to make a batch of 12-16 cookies, but these days I’ve reigned it in a bit and scoop about two tablespoons per cookie giving me about 36 total. I’ve also been known to scoop the dough and freeze the individual balls. That way I don’t have a pile of fresh-baked cookies on my counter insisting I grab one every time I’m in the kitchen. This time I baked all of the cookies and gave some of them away and saved the rest for me.
 
The whole process is pretty straightforward. The hardest part is remembering to pull a stick of butter out of the fridge to soften, something I find I have to add to my to-do list otherwise when it’s cookie-making time I end up with a sad face. Creaming cold butter is very hard. I don’t recommend it.
 
Happy baking!
 
Chocolate chunk oatmeal cookies on parchment paper

A Few More Cookie Recipes

Snickerdoodles
 
Chocolate Chip Cookies
 
Spiced Peanut Butter Cookies
 

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Stack of chocolate chunk oatmeal cookies

Chocolate Chunk Oatmeal Cookies


  • Author: April @ Girl Gone Gourmet
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 36 cookies 1x
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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

Scale
  • 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

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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

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The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.


23 Comments

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Comments

  1. Carol L Callender says

    March 8, 2018 at 5:13 pm

    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.

    Reply
  2. Melanie says

    August 13, 2012 at 6:14 am

    You put in the ingredients Cinnamon but then I couldn’t find it in the recipe.

    Reply
    • April says

      August 13, 2012 at 5:57 pm

      Hi Melanie– you can add the cinnamon in with the dry ingredients. Good catch– didn’t realize I missed that 🙂

      Reply
  3. Sweet Foodie says

    February 1, 2010 at 1:01 pm

    Your recipe sounds delicious and those photos are amazing – I will definitely be giving these a try!

    Reply
  4. Mardi @eatlivetravelwrite says

    January 22, 2010 at 12:33 am

    Drooooooooling!

    Reply
  5. Alaina says

    January 21, 2010 at 5:12 am

    These cookies were great! My husband came home and saw them sitting on the counter and said, “Ewww…oatmeal cookies?” He LOVED them!! Thanks 🙂

    Reply
  6. multiplydelicious says

    January 17, 2010 at 9:42 pm

    These look delicious! I always love the addition of oatmeal and chocolate chips in a cookie. These are on my list to try. Thanks!

    Reply
  7. Table Talk says

    January 16, 2010 at 4:29 pm

    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!

    Reply
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