Chocolate Chunk Oatmeal Cookies
Soft and chewy chocolate chunk oatmeal cookies combine two cookies in one: chewy oatmeal cookies and chocolate chip cookies. They’re perfectly sweet, with melted chocolate in every bite.
If you want to get your bake on, might I suggest chocolate chunk oatmeal cookies? These are an “anytime” cookie – you don’t need a reason to make them other than you want to treat yourself to a hearty, oaty cookie with melty chocolate in every bite. That said, they’re perfect for sharing if and only when you’re feeling generous.
I love these cookies because you can make the dough, roll out the dough balls, and freeze them. That way, it only takes a few minutes to bake a soft oatmeal cookie whenever you crave a sweet treat.
Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Room temperature melted unsalted butter
- Dark brown sugar or light brown sugar: Dark brown sugar is like light brown sugar’s more dramatic and intense sibling. It adds a more complex flavor, but if you have light brown sugar on hand feel free to use the same amount – the cookies will be lighter in color.
- Large eggs: two whole eggs plus two egg yolks. The extra egg yolks give the cookies a rich flavor and also make a little more chewier than regular oatmeal cookies. They really do make a difference!
- Vanilla extract
- Oats: For the best cookies, use rolled oats (aka old-fashioned oats). They are the key to a chewy cookie with a great texture. I don’t recommend using quick oats.
- Chocolate chunks – milk chocolate, semisweet chocolate or dark chocolate chunks.
How to Make the Cookies
☑️ Mix
In a medium bowl combine the flour, baking soda, baking powder, and salt. Set the flour mixture aside.
In a separate mixing bowl with a hand mixer, beat the butter, sugar, whole eggs, egg yolks, and vanilla at medium speed to high speed until the mixture is light in color.
Add the dry ingredients to the wet ingredients while mixing at a low speed. Once combined, mix in the oats and chocolate chunks until just combined.
☑️ Chill, Scoop, and Bake
Refrigerate the cookie dough for 20 minutes.
Scoop two tablespoons of dough to form each ball and place the balls on the prepared baking sheet spaced a couple of inches apart.
Bake the cookies at 350°F for 12 to 15 minutes and then cool them on the pan for five minutes. Transfer them to a wire rack to cool completely.
Recipe Tips
- Measuring: For the flour, it’s always a good idea to lightly spoon it into the dry measuring cup and then level it off. It keeps you from adding too much flour which will make your cookies dry and dense.
- Mixing: Use an electric mixer to make the dough (or a stand mixer with a paddle attachment). Mixing the dough by hand is too hard – you need to beat the butter to get it nice and airy to get the right cookie texture.
- Chocolate: If you’re not into chocolate (and, if this is the case, can we talk?) feel free to leave it out and use the same amount of chopped nuts. Walnuts and pecans would work great. You can also use raisins, dried cranberries, or other dried fruit. Or try some white chocolate chips for a different twist.
Storage Tips
- Cookie dough: You can make the cookie dough, roll out the dough balls, and freeze them on a sheet pan lined with parchment. Once they’re frozen (after about 30 minutes or so), store them in a freezer bag or container. They’ll keep for several months.
- When you’re ready to bake the cookies, preheat the oven and prepare the sheet pan as instructed in the recipe. Bake the cookies until they are lightly golden on the bottom and set around the edges and the top. Frozen cookies will need extra time – start with five minutes and add more time if needed.
- Baked cookies: Once the cookies are cooled, store them in an airtight container at room temperature. They will keep for two to three days. Or, you can freeze the baked cookies for a month or so.
Chocolate Chunk Oatmeal Cookies
Soft and chewy chocolate chunk oatmeal cookies combine two cookies in one: chewy oatmeal cookies and chocolate chip cookies. They’re perfectly sweet with melted chocolate in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, melted and cooled
- 1 1/2 cups dark brown sugar
- 2 large eggs
- 2 egg yolks
- 4 teaspoon vanilla extract
- 3 cups whole rolled oats
- 1 1/2 cups (8-oz) chocolate chunks, plus a few extra to press on top of each cookie
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a mixing bowl combine the flour, baking soda, baking powder, and salt.
- In a separate mixing bowl with a mixer, beat the butter, sugar, whole eggs, egg yolks, and vanilla until the mixture is light in color.
- Add the dry ingredients to the wet ingredients while mixing at a low speed. Once combined, mix in the oats and chocolate chunks until just combined.
- Refrigerate the dough for 20 minutes.
- Scoop two tablespoons of dough to form each ball and place them on the prepared baking sheet spaced a couple of inches apart.
- Bake the cookies for 12 to 15 minutes. The cookies are done baking once they are lightly golden on the bottom and set around the edges and on top. Cool them on the pan for five minutes and then transfer them to a wire rack to cool completely.
Notes
Storage: Baked cookies will keep at room temperature for two to three days. Or you can freeze them for a month or so. You can also freeze the cookie dough to bake later. Please see the blog post for more info (under “Storage Tips” section).
You can swap the chocolate chunks for other mix-ins like nuts, dried fruit, or other kinds of baking chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 271
- Sugar: 20.1g
- Sodium: 112.4mg
- Fat: 12.5g
- Saturated Fat: 7.7g
- Unsaturated Fat: 3.0g
- Trans Fat: 0g
- Carbohydrates: 36.1g
- Fiber: 2.3g
- Protein: 4.2g
- Cholesterol: 51.2mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Recipes with Oats
I hope you love this oatmeal cookie recipe! This has always been a favorite cookie of mine – it might just be your new favorite, too.
Happy baking,
This post, recipe, and photos updated from the archives. It was first published in January 2010.
I am a sucker for a good cookie…
I like the addition of cinnamon here. My slump usually hits at 2:30, and I think these would definitely do the trick!
These look delicious! I always love the addition of oatmeal and chocolate chips in a cookie. These are on my list to try. Thanks!
These cookies were great! My husband came home and saw them sitting on the counter and said, “Ewww…oatmeal cookies?” He LOVED them!! Thanks 🙂
Drooooooooling!
Your recipe sounds delicious and those photos are amazing – I will definitely be giving these a try!
You put in the ingredients Cinnamon but then I couldn’t find it in the recipe.
Hi Melanie– you can add the cinnamon in with the dry ingredients. Good catch– didn’t realize I missed that 🙂
These are my “go to” cookies. They have raisins and oatmeal so they must be healthy! Right? I like these cookies because they are not overly sweet but satisfy my cookie craving. And since they are not overly sweet, I eat fewer. They also freeze well. The picture does justice to the cookies. Believe it or not, my cookies look the same. I have also mixed up a batch at night, refrigerated the dough, and baked them up in the morning. Still delicious.
This recipe looks so easy and fantastic! I wanna try it out the next day. Thank you for sharing the recipe.