Why make this recipe
Oatmeal Chocolate Chunk Cookies are a delightful treat that brings together the wholesome goodness of oats and the rich flavor of dark chocolate. These cookies are not only delicious but also easy to make, making them a favorite for bakers of all levels. Perfect for any occasion, whether it’s a cozy family night or a gathering with friends, these cookies will surely satisfy your sweet tooth.
How to make Oatmeal Chocolate Chunk Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup dark chocolate chunks
- 1/2 teaspoon sea salt for topping
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture.
- Stir in the oats and dark chocolate chunks.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Sprinkle a little sea salt on top of each cookie.
- Bake for 10-12 minutes or until edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to serve Oatmeal Chocolate Chunk Cookies
Oatmeal Chocolate Chunk Cookies are best served warm, straight from the oven. You can enjoy them plain, or pair them with a glass of milk or a cup of coffee for a delightful treat. They also make a great addition to dessert platters or lunchboxes.
How to store Oatmeal Chocolate Chunk Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay soft and tasty for up to a week. If you want to keep them longer, you can freeze the cookies by placing them in a freezer-safe bag. Thaw them at room temperature when you’re ready to enjoy them.
Tips to make Oatmeal Chocolate Chunk Cookies
- Make sure your butter is softened to room temperature for a smooth batter.
- For an extra chewy texture, do not overbake the cookies; take them out when they are just golden around the edges.
- You can mix in nuts like walnuts or pecans for added crunch and flavor.
- Use different kinds of chocolate, such as milk chocolate or white chocolate chunks, for variation.
Variation
You can easily customize these cookies. For a fun twist, try adding dried fruits like cranberries or raisins in place of some of the chocolate. You could also use a mix of oats and quick-cooking oats for a slightly different texture.
FAQs
1. Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats; however, the texture of the cookies will be slightly different. Old-fashioned oats give a chewier texture.
2. Can I make these cookies without eggs?
Yes! You can substitute eggs with flaxseed meal or applesauce. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water for each egg.
3. How do I know when my cookies are done baking?
The cookies are done when their edges are golden brown. They may look slightly underbaked in the center; they will firm up as they cool.
Oatmeal Chocolate Chunk Cookies
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup dark chocolate chunks
- 1/2 teaspoon sea salt for topping Sprinkle on cookies before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture.
- Stir in the oats and dark chocolate chunks.
Baking
- Drop by rounded tablespoons onto ungreased baking sheets.
- Sprinkle a little sea salt on top of each cookie.
- Bake for 10-12 minutes or until edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.