These Oatmeal Chocolate Chunk Cookies are SO good! They have slightly crisp edges, a chewy middle, and are packed with pieces of chocolate. These cookies are the kind I love to keep on hand for grab-and-go snacks or desserts because they’re so easy to make, are perfectly chewy, and are simply delicious!
How to Make Oatmeal Chocolate Chunk Cookies
Making the Dough
Doing dishes is probably my least favorite chore, so I love easy one-bowl cookie recipes! The dough for these Oatmeal Chocolate Chunk Cookies comes together in about ten minutes, using ingredients you probably already have in your pantry. Start with room temperature butter and mix in the sugar and brown sugar. Once combined, stir in the egg and vanilla extract before mixing in the baking powder, baking soda, salt, and flour. Finally, add the oats and chopped chocolate and stir to distribute evenly throughout the dough. I love using chopped chocolate in cookies because there are large, melty chocolate pieces and tiny flakes of chocolate that really flavor the whole dough. I used a mixture of semisweet and milk chocolate when making these cookies, but you can use your favorite kind of chocolate.
Baking
Scoop the prepared dough onto a parchment lined baking tray. I use a cookie scoop to get evenly sized cookies (about 2 tbsp dough each), but a spoon is fine too. Bake the cookies at 350°F for 10 minutes, or until the edges are lightly browned and the centers are set. Transfer the cookies to a cooling rack and cool slightly before eating.
Serving and Storage
The Oatmeal Chocolate Chunk Cookies will store well in an airtight container for 4-5 days at room temperature. If you’d like to freeze the cookies, you can freeze the dough to bake at a later time, or freeze the baked cookies for a grab-and-go treat. To freeze the cookie dough, scoop it into portions onto a parchment lined baking tray and put the tray directly in the freezer. Once the dough is frozen, transfer it to an airtight container or plastic bag and store it for up to two months. To make the dough from frozen, simply bake at 350°F for about 12 minutes, or until the edges are lightly golden brown.
An oatmeal cookie is a classic because of its buttery, brown sugar flavor and chewy texture. Chocolate is the perfect addition to that! These Oatmeal Chocolate Chunk Cookies are a household favorite that I keep coming back to again and again. Next time you’re craving cookies, try this recipe out. I bet you already have the ingredients on hand!
Not quite what you’re looking for? Click the images below for other delicious Sugar Dusted Sweets cookies!
Oatmeal Chocolate Chunk Cookies
Ingredients
- ½ cup (115 g) unsalted butter softened
- ½ cup (100 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 egg
- 1 tsp (4 g) vanilla extract
- ½ tsp (2 g) salt
- ½ tsp (2 g) baking powder
- ½ tsp (2 g) baking soda
- 1 ½ cups (200 g) all-purpose flour
- 1 ½ cups (150 g) rolled oats
- ¾ (120 g) chopped chocolate
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, stir together the unsalted butter, brown sugar, and granulated sugar.
- Mix in the egg and vanilla extract.
- Add the baking powder, baking soda, salt, and flour. Stir to combine.
- Mix in the oats and chopped chocolate. Stir until evenly distributed.
- Scoop onto a parchment lined baking tray in 2 tbsp measures. Bake at 350°F for 10 minutes, or until the edges are lightly browned and the centers are set. Allow to cool slightly and enjoy!
These cookies turned out great! I love the combination of oatmeal and chocolate. They really were quick and easy to make.
These are one of my favorites, too! Thank you so much for making this recipe!