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These chewy oatmeal chocolate chunk cookies are the definition of a perfect cookie. Soft and chewy in the center with golden crisp edges are full of flavor and packed with gooey pools of chocolate. Get the easy recipe to satisfy your sweet tooth.
These oatmeal chocolate chunk cookies hit different. Thick, chewy, and loaded with melty chocolate, they’re the kind of cookie that warms you with the first bite. The hearty oats give them the best chewy texture while chunks of chocolate create pockets of melty goodness throughout.
These are the kind of cookies that make your house smell amazing. The edges get golden and crispy while the centers stay deliciously soft and chewy. While chocolate chip cookies might be the classic, these oatmeal chocolate chunk cookies bring something special to the table.
Maybe it’s the way the oats get all toasty and crisp around the edges while staying tender in the middle. Or how the hand-chopped chocolate creates rivers of melted goodness in every bite.
They’re perfect for everything from afternoon snacks to holiday cookie swaps, and I’ve never met anyone who could resist reaching for a second one.
ingredients
flour. Use all-purpose flour for this recipe. You can also use a gluten-free 1:1 ratio flour blend.
cinnamon. Ground cinnamon gives these cookies a lovely added warm flavor.
baking soda. Make sure to check the expiration date on your baking soda before using it!
salt. You will need kosher fine salt for the dough and flaky sea salt for topping the cookies.
oats. Old-fashioned oats should be used. Do not use quick oats or instant oats.
butter. Use unsalted butter for this recipe. If you prefer to use salted, make sure that you omit the salt called for in the dough recipe.
sugar. You can use light or dark brown sugar in this recipe. Use dark brown sugar if you like more molasses flavor in your cookies.
egg. One large egg is all you need in this recipe.
vanilla. We make our own homemade vanilla extract, but you can also buy this Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey.
chocolate. Use high-quality chocolate for these cookies! We like to use dark chocolate, but can also use semi-sweet or bittersweet chocolate. See the FAQs below for more details and brand recommendations.
this recipe’s must-haves
To make these cookies, use a stand mixer or a handheld electric mixer with a large mixing bowl.
We like to use a cookie dough scoop to easily form the cookie dough balls.
Bake the cookies on a half sheet baking pan lined with a silicone mat or parchment paper.
everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
here’s how to make these cheese twists
make batter
Whisk together the dry ingredients in a medium bowl. Set aside.
In the bowl of a stand mixer, beat butter and sugar until fluffy, about 3 minutes. Add egg and vanilla, beating until combined. Make sure to scrape down the sides as necessary so everything gets evenly incorporated.
Add dry ingredients, mixing until just combined. Stir in 1 1/4 cup chocolate chunks, reserving 1/4 cup for the tops (this is how you get those chocolate puddles!).
chill
Cover and chill the dough mixture for at least 30 minutes to 1 hour.
Scoop out the cookie dough with a cookie scoop in 1 1/2 Tbsp balls. Place on lined baking sheets, spacing them about 2 inches apart.
Press a couple of chocolate chunks into the tops of each cookie dough balls. Sprinkle with flaky sea salt.
bake
Bake for 10 to 13 minutes at 350˚F, until the edges are set and just starting to turn golden brown.
Let cool for 5 to 10 minutes on the pan before removing to cool completely on a cooling rack or wire rack.
tips and tricks
measure flour correctly. It is very important to measure your flour the proper way to ensure the best results. Fluff the flour with a spoon, the spoon it into your measuring cup. Level it off with a knife.
add nuts. You could add chopped toasted walnuts or pecans to these cookies for an added depth of flavor, if desired.
don’t want chocolate? You can use raisins instead of chocolate chunks!
don’t overbake the cookies! The cookies are done baking when the edges start to brown. The centers will still look gooey, but they will finish cooking as the cookies cool on the pan.
More tasty cookie recipes to enjoy: Mini Chocolate Chip Cookies | Dark Chocolate Coffee Cookies | Sea Salt Pistachio Dark Chocolate Cookies | Salted Caramel Butterscotch Cookies
what kind of chocolate should I use?
The secret to making these cookies truly excellent is choosing the right chocolate. Skip the chocolate chip and use a bar of chocolate instead. Why? Baking chocolate melts into gooey puddles, instead of chips that usually hold their shape as intended.
We like to use Ghirardelli, Lindt, or Baker’s brands for these cookies. Semi-sweet, bittersweet, or dark chocolate gives these cookies the best balance. You could even use milk chocolate or white chocolate for a sweeter twist.
Chop the chocolate bar into chunks that are approximately the size of regular chips.
When stored in an airtight container or bag, these cookies will keep for up to 1 week.
The cookie dough can be store for up to 1 week in the refrigerator and up to 3 months in the freezer (the best way to store in the freezer is in balls!). Cookie dough can be baked from the fridge or the freezer. From the fridge, the baking time will be the same. For the frozen cookie dough balls, you’ll need to add some extra time to the total bake time.
do I have to chill the dough?
Chilling the dough is not 100% necessary, but it is key in getting the best chewy texture!
No one wants a burned or underbaked cookie! These oatmeal chocolate chunk cookies are ready when the edges turn light golden brown and the centers still look slightly underdone.
Give them a 5-minute rest on the baking sheet (trust us on this one). They should be soft but not raw when you gently press the center. Once they’ve cooled, you’ll have perfectly chewy cookies with melty chocolate chunks and that ideal golden brown color.
If you’re unsure, it’s better to pull them out a minute early than a minute late. Slightly underbaked cookies will still set up nicely as they cool, but over-baked ones can’t be saved!
Yes, you can easily freeze these chocolate chip cookies! You can freeze them either after baking or as cookie dough balls. I’ve details these instructions both in the How to Store & Reheat section below and below the recipe card.
Need some inspiration for cookies? Check out my cookie recipes page!
For a classic combination, pair these cookies fresh out of the oven with a cold glass of milk. They are also delicious when served alongside a cup of coffee or tea (I love pairing them with chai team!).
Take these cookies to the next level, sandwich vanilla ice cream between two cookies while they are still slightly warm. It is SO good.
how to store & reheat
Store. Place cooled cookies in an airtight container or resealable bag. Store for up to 1 week at room temperature.
Reheat. Want that fresh out of the oven taste? Reheat in the microwave for a few seconds until warmed through.
Freeze. These cookies can be stored either before or after baking. For before baking, form the dough into balls and place on a baking sheet. Flash freeze them for 2 to 3 hours, before transferring to a storage container or bag. Baked cookies can be stored, once cooled, in an airtight container. Both unbaked cookie dough and baked cookies will keep in the freezer for up to 3 months.
Thaw. Thaw baked cookies in the refrigerator overnight or reheat in the microwave until warmed. For unbaked cookie dough, bake as instructed, giving the total baking time a few more minutes. There’s no need to thaw the frozen cookie dough balls.
Cranberry white chocolate oatmeal cookies are soft and chewy, making them the ideal holiday cookie recipe.
Get your peanut butter and chocolate fix with these peanut butter oatmeal chocolate chip cookies paired with a big glass of milk.
Finally, if you make this oatmeal chocolate chunk cookies recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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ingredients
- 1 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp kosher fine salt
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup unsalted butter room temperature
- 3/4 cup light or dark brown sugar packed
- 1 large egg room temperature
- 2 tsp pure vanilla extract
- 2 4 oz dark chocolate bars chopped (1 1/2 cups approx)
- Flaky sea salt for topping
instructions
- In a medium bowl, whisk together the dry ingredients – flour, ground cinnamon, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until fluffy on medium-high speed, about 2 to 3 minutes. Add egg and vanilla, beating until combined, scraping the sides down as needed.
- Add dry ingredients to the wet ingredients, beating until just combined.
- Stir in 1 1/4 cup chocolate chunks, reserving 1/4 cup to the side.
- Cover the bowl with plastic wrap and chill for at least 30 minutes to 1 hour.
- When ready to bake, preheat the oven to 350˚F. Line two rimmed baking sheets with silicone mats. Set aside.
- Scoop out the cookie dough in 1 1/2 Tbsp balls. Place on lined baking sheets, spacing them about 2 inches apart.
- Press a couple of chocolate chunks into the top of each cookie dough ball. Sprinkle with flaky sea salt.
- Bake for 10 to 13 minutes, until the edges are set and just starting to turn golden brown.
- Let cool for 5 to 10 minutes on the pan before removing to cool completely on a cooling rack or wire rack.
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