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!
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
- 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.
- all-purpose flour
- baking soda
- 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
- In a large mixing bowl, whisk together flour, baking soda and salt.
- With a hand mixer or stand mixer using paddle attachment, combine butter, brown sugar and granulated sugar. Mix on medium-high for 2 minutes.
- Add eggs and vanilla. Mix on high speed for 1 minute.
- Using low speed on mixer, gradually add in 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. Press down to flatten it a little and place on baking sheet.
- 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.
- Cool on wire rack, then enjoy!
- 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.
- Bake cookies one sheet at a time in the middle of the oven.