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a stack of four cookies.

Chocolate Chunk Oatmeal Cookies


Soft and chewy chocolate chunk oatmeal cookies combine two cookies in one: chewy oatmeal cookies and chocolate chip cookies. They’re perfectly sweet with melted chocolate in every bite.


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, melted and cooled
  • 1 1/2 cups dark brown sugar
  • 2 large eggs
  • 2 egg yolks
  • 4 teaspoon vanilla extract
  • 3 cups whole rolled oats
  • 1 1/2 cups (8-oz) chocolate chunks, plus a few extra to press on top of each cookie


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a mixing bowl combine the flour, baking soda, baking powder, and salt.
  3. In a separate mixing bowl with a mixer, beat the butter, sugar, whole eggs, egg yolks, and vanilla until the mixture is light in color.
  4. Add the dry ingredients to the wet ingredients while mixing at a low speed. Once combined, mix in the oats and chocolate chunks until just combined.
  5. Refrigerate the dough for 20 minutes.
  6. Scoop two tablespoons of dough to form each ball and place them on the prepared baking sheet spaced a couple of inches apart.
  7. Bake the cookies for 12 to 15 minutes and then cool them on the pan for five minutes. Transfer them to a wire rack to cool completely.


If you use a scoop, a #20 cookie scoop is approximately two tablespoons. You can use a smaller one, but the recipe will yield more cookies.

Recipe adapted from

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 271
  • Sugar: 20.1g
  • Sodium: 112.4mg
  • Fat: 12.5g
  • Saturated Fat: 7.7g
  • Unsaturated Fat: 3.0g
  • Trans Fat: 0g
  • Carbohydrates: 36.1g
  • Fiber: 2.3g
  • Protein: 4.2g
  • Cholesterol: 51.2mg

Keywords: chocolate chunk oatmeal cookies