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Chocolate Chunk Oatmeal Cookies

a stack of cookies.

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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.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoonย baking powder
  • 1 teaspoonย kosher salt
  • 1 cup unsalted butter, melted and cooled
  • 1 1/2 cups dark brown sugar
  • 2 large eggs
  • 2 egg yolks
  • 4 teaspoonย 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

Instructions

  1. Preheat the oven to 350ยฐF. 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. The cookies are done baking once they are lightly golden on the bottom and set around the edges and on top. Cool them on the pan for five minutes and then transfer them to a wire rack to cool completely.

Notes

Storage: Baked cookies will keep at room temperature for two to three days. Or you can freeze them for a month or so. You can also freeze the cookie dough to bake later. Please see the blog post for more info (under “Storage Tips” section).

You can swap the chocolate chunks for other mix-ins like nuts, dried fruit, or other kinds of baking chips.ย 

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