Chocolate Chunk Oatmeal Cookies
These chewy, bakery-style chocolate chunk oatmeal cookies are made with hearty oats and rich chocolate chunks. Easy to bake, budget-friendly, and perfect for sharing.
Yield: 4 people
Calories: 220kcal
Cost: $5
Equipment
- Mixing Bowl for combining wet and dry ingredients
- Electric mixer for creaming butter and sugar
- Baking Sheet lined with parchment paper
- Cooling rack to cool cookies evenly
- Measuring Cups and Spoons for accuracy
Materials
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour or oat flour for healthier version
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 1/2 cups chocolate chunks dark or semi-sweet
- 1/2 cup walnuts, dried cranberries, or shredded coconut optional
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together oats, flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter, brown sugar, and white sugar until fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- Slowly add the dry mixture into the wet ingredients, stirring just until combined.
- Fold in chocolate chunks and any optional mix-ins.
- Chill the dough in the refrigerator for 30 minutes.
- Scoop dough onto the baking sheet, spacing cookies 2 inches apart.
- Bake for 10–12 minutes until edges are golden and centers are slightly soft.
- Let cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack.
Notes
For crispier cookies, use more white sugar and bake for an extra 1–2 minutes.
For a healthier version, swap oat flour for all-purpose flour and use dark chocolate.
Dough can be frozen for up to 3 months.