I’m excited to have partnered with SCHARFFEN BERGER Chocolate Maker on this recipe for Oatmeal Cookies with Chocolate Chunks. They are a craft chocolate maker celebrating 25 years of their bean-to-bar chocolates this year.
Oatmeal Chocolate Chunk Cookies are loaded with chunks of rich, sweet chocolate in a classic oatmeal cookie base. These cookies are easy to make and perfect for all of your holiday celebrations and cookie exchanges.
The holidays are definitely a foodie’s favorite time of the year. While I’ve been known to admit that I’m “here for the sides” when it comes to holiday meals, I am equally as here for the desserts – especially all of the homemade cookies!
This recipe for Oatmeal Chocolate Chunk Cookies is a spin on classic oatmeal raisin cookies. Instead of raisins, this recipe calls for chunks of chocolate. I use, and highly recommend, SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking chunks to elevate the flavor of these cookies to the next level!
If SCHARFFEN BERGER Chocolate Maker isn’t familiar to you yet, it’s definitely a brand worth trying. It was a new brand to me up until a couple of months ago and now it’s one of my go-to chocolate brands for baking.
They use a craft bean-to-bar process, that was inspired by one of the cofounders, John Scharffenberger’s, expertise in high-end wine making. This results in an extremely flavorful, memorable chocolate with fruit, spice, floral, tobacco, leather, woody, and earthy tones.
All of SCHARFFEN BERGER‘s chocolates are gluten free and dairy free (except for the 41% Milk Chocolate).
In addition to this cookie recipe, I have also made Peanut Butter Energy Balls With Chocolate Chunks using SCHARFFEN BERGER chocolate and am really excited for all of the future chocolate recipes to come!
SCHARFFEN BERGER Chocolate Maker pioneered the American craft chocolate movement and is still the richest, most flavorful chocolate, bar none. Visit the SCHARFFEN BERGER website for purchasing info.
Why This Recipe Works
Even though these cookies can be made all year long, there is no better time than the holidays to enjoy them. It’s a tasty cookie recipe to share in Christmas cookie exchanges or bring to holiday family gatherings.
The best cookies are chewy in the middle and have just a bit of crispiness on the edges. That is exactly the type of cookies you’ll get with this recipe.
Each bite you take of these Oatmeal Chocolate Chunk Cookies will be loaded with rich, sweet chocolate in a classic oatmeal cookie base.
How To Make Oatmeal Chocolate Chunk Cookies
Ingredients
- Dry Ingredients: all purpose flour, old-fashioned rolled oats, baking powder, baking soda, and salt. We highly recommend using high-quality baking products like King Arthur brand for the best results.
- Wet Ingredients: sugar, brown sugar, egg, butter and vanilla extract. I know it sounds odd, but sugar is considered to be a wet ingredient when baking.
- Chocolate Chunks: I use SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking chunks.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set your butter and egg out to come to room temperature about an hour before you begin baking.
When you are ready to begin preparing the cookie dough, preheat your oven to 350°F.
Create!
In a medium bowl, add the flour, baking powder, baking soda, salt, and oats. Mix well.
Add the butter, sugar, and brown sugar to the bowl of an electric mixer fitted with a paddle. Beat on medium speed until blended and fluffy, about 2 minutes.
Lower the speed and add the egg and vanilla extract. Let mix until evenly blended.
Gradually add the flour mixture until it is all fully incorporated, scraping down the sides of the bowl, as needed.
Turn off the mixer and stir in the SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking chunks.
Chef’s Tip: you can bake these cookies right away without chilling the dough. They will be thinner with crisp edges and a chewy center. If you want thicker, chewier cookies, chill the dough for at least an hour before baking.
Drop by the tablespoon full onto a baking sheet, preferably lined with parchment paper or a silicone baking mat to prevent sticking.
Chef’s Tip: you can push extra chocolate chunks onto the top of the dough balls before baking, if you want to be able to better see what’s inside of these cookies.
Bake for 10-12 minutes or until the edges and bottoms are just lightly browned. The cookies will have crisp edges and a chewy middle when done.
Present!
Serve warm out of the oven or at room temperature.
Tips and Techniques
- Be sure to set the egg and butter out ahead of time to come to room temperature for best results.
- When measuring ingredients, using weights will give you the most accurate results. If using weights is not possible, spoon the flour into the measuring cup and level it off. Do not pack it.
- Push extra chocolate chunks onto the top of the dough balls before baking, if you want to be able to better see what’s inside of these cookies.
- These cookies can be baked right away without chilling the dough. They will be thinner with crisp edges and a chewy center. If you want thicker, chewier cookies, chill the dough for at least an hour before baking.
- This recipe has not been tested with quick oats. If you choose to use quick oats, the final results may be completely different.
How to Store Baked and Unbaked Cookies
- Store extra cookies in an airtight container at room temperature. Use within 3-5 days for best results.
- Baked cookies can be frozen in plastic freezer bags. Place the cookies on a cookie sheet, and place the cookie sheet in the freezer. Once frozen, move the cookies to a plastic freezer bag. To use, place the cookies on a plate or baking sheet to thaw. You can bake them for 5-10 minutes for a more fresh out-of-the-oven taste. Use within 3 months.
- This cookie dough can also be frozen before baking. Roll out the dough into balls and place on a cookie sheet. Place the cookie sheet in the freezer. Once frozen, move the dough balls to a plastic freezer bag. To bake from frozen, add a few extra minutes to the cook time. Use the frozen cookie dough within 6 months.
More Cookie Recipes
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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Oatmeal Chocolate Chunk Cookies
Ingredients
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups old fashioned rolled oats
- 1/2 cup unsalted butter (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 egg (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking chunks
Instructions
- Preheat oven to 350°F.
- In a medium bowl, add the flour, baking powder, baking soda, salt, and oats. Mix well.3/4 cup all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2 cups old fashioned rolled oats
- Add the butter, sugar, and brown sugar to the bowl of an electric mixer fitted with a paddle. Beat on medium speed until blended and fluffy, about 2 minutes.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar
- Lower the speed and add the egg and vanilla extract. Let mix until evenly blended.1 egg, 1 teaspoon vanilla extract
- Gradually add the flour mixture until it is all fully incorporated, scraping down the sides of the bowl, as needed.
- Turn off the mixer and stir in the SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking chunks.1 cup SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking chunks
- Bake for 10-12 minutes or until the edges and bottoms are just lightly browned. The cookies will have crisp edges and a chewy middle when done.
- Serve warm out of the oven or at room temperature.
Notes
Tips and Techniques
- Be sure to set the egg and butter out ahead of time to come to room temperature for best results.
- When measuring ingredients, using weights will give you the most accurate results. If using weights is not possible, spoon the flour into the measuring cup and level it off. Do not pack it.
- Push extra chocolate chunks onto the top of the dough balls before baking, if you want to be able to better see what’s inside of these cookies.
- These cookies can be baked right away without chilling the dough. They will be thinner with crisp edges and a chewy center. If you want thicker, chewier cookies, chill the dough for at least an hour before baking.
- This recipe has not been tested with quick oats. If you choose to use quick oats, the final results may be completely different.
How to Store Baked and Unbaked Cookies
- Store extra cookies in an airtight container at room temperature. Use within 3-5 days for best results.
- Baked cookies can be frozen in plastic freezer bags. Place the cookies on a cookie sheet, and place the cookie sheet in the freezer. Once frozen, move the cookies to a plastic freezer bag. To use, place the cookies on a plate or baking sheet to thaw. You can bake them for 5-10 minutes for a more fresh out-of-the-oven taste. Use within 3 months.
- This cookie dough can also be frozen before baking. Roll out the dough into balls and place on a cookie sheet. Place the cookie sheet in the freezer. Once frozen, move the dough balls to a plastic freezer bag. To bake from frozen, add a few extra minutes to the cook time. Use the frozen cookie dough within 6 months.
Nutrition
This is a sponsored post written by me on behalf of SCHARFFEN BERGER.
