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A stack of Oatmeal Chocolate Chunk Cookies with chocolate chunks on top over a cooking rack and wood table with lights in the background.
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5 from 9 votes

Oatmeal Chocolate Chunk Cookies

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.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert, Snack
Cuisine: American
Servings: 30 cookies
Calories: 123kcal

Ingredients

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cookie | Calories: 123kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 42mg | Potassium: 72mg | Fiber: 1g | Sugar: 9g | Vitamin A: 105IU | Calcium: 15mg | Iron: 1mg