Crunchy on the outside, chewy on the inside. These Oatmeal Chocolate Chunk Cookies deliver great taste and the perfect texture in every bite with this tried and true family recipe.
Chewy or Crunchy - which camp are you in?
Change the chewiness or crunch factor by leaving these cookies in the oven for a few minutes more or less.
We are a divided family. Some of us are in the 'I love my cookies crunchy' camp and others are in the 'I love my cookies chewy' camp. I flip back and forth depending on the day. Right out of the oven I like em' chewy. Coffee break next day, definitely prefer crunchy. If you're a cookie dunker then you've gotta try Almond and Chocolate Chip Biscotti. Twice baked, it's the ultimate dunking cookie.
The secret is in the length of time that they stay in the oven.
You want them chewy? Pull them out at the 12 minute time. They will be a little brown on the edges and be soft and appear almost uncooked in the middle. They ARE cooked. Pull them out and let them cool for 2 minutes on the cookie sheet before transferring them to a cooling rack.
You want them crunchy? Pull them out at the 14-15 minute mark.
Which camp are you in? Either way, you're bound to love these cookies.
The photos in this post are a mixture of two batches that I made - one using chocolate chunks and one using chocolate chips. It just depends on our mood and what you have on hand.
Tips for making Oatmeal Chocolate Chunk Cookies
- When you measure the flour, do not shake to level the flour in the measuring cup. Overfill it, then use a sharp knife and slide it across the top.
- Use room temperature butter. This is one of those things that can make or break a recipe. Butter temperature whether it's cold, melted or room temperature has a significant impact on the recipe.
- When you're adding liquid ingredients, measure them out away from the mixing bowl. I've been disappointed a few times when I've accidentally poured half a bottle of expensive vanilla into my batter 🙁
- I always have best results when I cook these cookies one baking sheet at a time in the middle of the oven. I recommend you do the same.
Oatmeal Chocolate Chunk Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 1x
Description
Crunchy on the outside, chewy on the inside. These Oatmeal Chocolate Chunk Cookies deliver great taste and the perfect texture in every bite with this tried and true family recipe.
Ingredients
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1-½ cups all purpose flour
1 tsp. baking soda
½ tsp. salt
3 cups oatmeal
2 cup chocolate chunks
Instructions
- Whisk the white flour, baking soda and salt together.
- With a hand mixer or stand mixer (paddle attachment) combine room temperature butter, brown sugar and white sugar. Mix on medium-high for 2 minutes.
- Add eggs and vanilla. Mix on high speed for 1 minute.
- Using low speed on mixture, gradually add in the whisked dry ingredients.
- Continuing on low speed, gradually mix in the oatmeal adding one cup at a time followed by the chocolate chunks.
- The dough will be slightly sticky. Using an over-filled cookie scoop (or by hand) roll approx 2 tbsp. of dough into a ball and pat down just a little. Place on cookie sheet.
- You will have better results if you put one sheet at a time in the oven on the middle rack.
- Bake at 350F for 10-14 minutes depending whether you want chewy or crunchy cookies.
Notes
This recipe is best using quick oats. If you have the large flake oats pulse them in the food processor for a minute first.
Use room temperature butter.
- Category: Cookies
- Method: Oven
- Cuisine: American
Keywords: oatmeal chocolate chunk cookie recipe