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Stack of chocolate chunk oatmeal cookies

Chocolate Chunk Oatmeal Cookies


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


  • 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


  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


  • 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