Oatmeal Chocolate Chunk Cookies

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.


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The sound of the stand mixer running always prompts a “are you making cookies mom’ from the nearby living room. We love cookies.

This is our regular rotation recipe for Oatmeal Chocolate Chip, or Oatmeal Chocolate Chunk cookies.

We recently discovered Laura Bush’s Cowboy Cookies and they are amazing as well!

These cookies come together quickly and are simple to make. These are delicious dunked in a tall glass of milk, coffee or tea. Make them soft and chewy, then plop in a scoop of ice cream for a sandwich!

Oatmeal chocolate chunk cookie on brown plate.

WHY YOU’LL LOVE THIS RECIPE

  • simple ingredients
  • no fancy equipment needed. Use a stand mixer, hand mixer or even mix by hand!
  • this recipe is easy to adapt to a soft, chewy cookie or a more well-baked crunchy cookie by baking the cookies a bit longer.

INGREDIENTS & SUBSTITUTIONS

Flour and chocolate chips in mixing bowls with eggs.
  • butter – softened at room temperature
  • brown sugar – you can use the lighter golden brown sugar or dark brown sugar. I usually have the lighter on hand.
  • granulated sugar
  • eggs – bring the eggs to room temperature by taking them out of the refrigerator about a half hour to an hour before you start the recipe.
  • vanilla
  • all-purpose flour
  • baking soda
  • salt
  • rolled oats – use quick oat for this recipe. If all that you have is the old-fashioned large rolled oat, you can pulse them in a food processor. Give me three our four quick pulses to break them down a little.
  • chocolate chunks – or you can use chocolate chips; milk chocolate or dark chocolate

STEP-BY-STEP INSTRUCTIONS

Oatmeal Chocolate Chunk cookie dough in silver bowl with cracked eggshells beside it.
  1. In a large mixing bowl, whisk together flour, baking soda and salt.
  2. With a hand mixer or stand mixer using paddle attachment,  combine butter, brown sugar and granulated sugar. Mix on medium-high for 2 minutes.
  3. Add eggs and vanilla. Mix on high speed for 1 minute.
  4. Using low speed on mixer, gradually add in dry ingredients.
  5. Continuing on low speed, gradually mix in the oatmeal adding one cup at a time followed by the chocolate chunks.
  6. The dough will be slightly sticky. Using an over-filled cookie scoop (or by hand) roll approx 2 tbsp. of dough into a ball. Press down to flatten it a little and place on baking sheet.
  7. Bake  at 350°F oven for 10-14 minutes. If you want chewy cookies, take them out of the oven after 10-12 minutes. For crunchier cookies, take them out of the oven after 12 to 14 minutes.
  8. Cool on wire rack, then enjoy!
Ubaked oatmeal chocolate chip cookies on baking sheet.

EXPERT TIPS

  1. 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.
  2. 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.
  3. Bake cookies one sheet at a time in the middle of the oven.

Six oatmeal chocolate chunk cookies stacked on a plate.

YOU MIGHT ALSO ENJOY THESE RECIPES

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oatmeal chocolate chip cookies on parchment paper

Oatmeal Chocolate Chunk Cookies


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

11/2 cups all purpose flour

1 tsp. baking soda

1/2 tsp. salt

3 cups oatmeal

2 cup chocolate chunks


Instructions

  1. In a large mixing bowl, whisk together flour, baking soda and salt.
  2. With a hand mixer or stand mixer using paddle attachment,  combine butter, brown sugar and granulated sugar. Mix on medium-high for 2 minutes.
  3. Add eggs and vanilla. Mix on high speed for 1 minute.
  4. Using low speed on mixer, gradually add in dry ingredients.
  5. Continuing on low speed, gradually mix in the oatmeal adding one cup at a time followed by the chocolate chunks.
  6. The dough will be slightly sticky. Using an over-filled cookie scoop (or by hand) roll approx 2 tbsp. of dough into a ball. Press down to flatten it a little and place on baking sheet.
  7. Bake  at 350°F oven for 10-14 minutes. If you want chewy cookies, take them out of the oven after 10-12 minutes. For crunchier cookies, take them out of the oven after 12 to 14 minutes.
  8. Cool on wire rack, then enjoy!

Notes

  1. This recipe is best using quick oats. If you have the large flake oats pulse them in the food processor for a minute first.
  2. Use room temperature butter. Take butter out of the refrigerator one to two hours before you start the recipe.
  3. Eggs should be at room temperature.  Take them out of the refrigerator one to two hours before you start baking.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 218
  • Sugar: 19.6 g
  • Sodium: 97.3 mg
  • Fat: 9.8 g
  • Carbohydrates: 29.1 g
  • Protein: 2.8 g
  • Cholesterol: 31.2 mg

Keywords: Oatmeal Chocolate Chunk Cookies

One Comment

  1. So good with milk or coffee really love the addition of the chunks to give it a bigger burst of chocolate!

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