Chocolate Chunk Oatmeal Cookies
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Oatmeal cookie lovers, these chocolate chunk oatmeal cookies are for you! With no dough chilling required and ready in 20 minutes, these soft and gooey oatmeal cookies are packed with warm spices and chopped chocolate.
We all know that I’m a cookie lover (hello, it’s in the name!), but I realised I don’t have enough oatmeal cookie recipes! And who doesn’t love an oatmeal cookie, especially one loaded up with chocolate!
Just like all my cookie recipes, these oatmeal chocolate chunk cookies come together so easily. You don’t even need to chill the cookie dough!
If you’re looking for a vegan version of these chocolate chunk oatmeal cookies, you need to try my vegan chocolate chip oatmeal cookies!
Why You’ll Love These Chocolate Chunk Oatmeal Cookies
- You only need 12 pantry ingredients to make these oatmeal cookies.
- These cookies are super simple to make, and you don’t need to chill the cookie dough, so they’re ready in just 20 minutes!
- These are big cookies, but you can easily make them smaller.
- No dry cookies here! These cookies are super soft and gooey, with crisp edges.
Ingredients Needed
- Oats: I recommend using old-fashioned oats or rolled oats. Quick oats are going to make these cookies dry and crumbly.
- Chocolate: I love chopping up a chocolate bar, but you can easily swap that out for chocolate chips! I love using semi-sweet chocolate for this recipe.
- Butter: You can use regular butter or vegan butter.
- Flour: I’ve only tested this recipe with all-purpose flour.
- Spices: Adding a combo of cinnamon and cloves is going to give us all the warm spices and a super cozy cookie.
Step by Step Instructions
Step 1: Preheat the oven to 350°F and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the oats, flour, cinnamon, cloves, baking soda, and salt.
Step 3: In a stand mixer fitted with the paddle attachment, or in a bowl with a handheld mixer, beat the butter and sugars together until light and fluffy.
Step 4: Add the egg and vanilla, beating until just combined.
Step 5: Mix in the dry ingredients, then stir in the chopped chocolate.
Step 6: Use a medium cookie scoop or a tablespoon to make 3 tablespoon sized cookie dough balls. Place them on the prepared baking sheet, keeping them 3-4 inches apart.
Step 7: Bake the cookies one sheet at a time for 7-10 minutes, taking them out of the oven when the edges have set but the middles look slightly underbaked. Let them cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Making these cookies dairy-free
Since I’m dairy-free, I always make sure my cookies can be made dairy free and still taste like the real deal! To make these cookies dairy-free, just make sure you’re using vegan butter and dairy-free chocolate. That’s it, it’s that easy!
Rolled Oats or Quick Oats?
Check your pantry before you start this recipe and see if you’ve got rolled oats or instant oats! You want to make sure you’re using rolled oats, also known as old-fashioned oats.
Quick oats are perfect for making a quick bowl of oatmeal in the morning, but because of their texture, they’ll make these cookies pretty dry. Rolled oats, on the other hand, are perfect for baking!
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour! Too much flour means dry cookies, and no one wants that.
- Don’t have a kitchen scale? Then use the scoop and level method to weigh out your flour!
- I love semisweet chocolate here, but feel free to use milk or dark chocolate. You can also use chocolate chips if you don’t have a chocolate bar!
- These are big cookies! If you want smaller cookies, just scoop them out into 1.5 tablespoon sized balls – this will make 24 cookies.
- Mix it up by adding chopped walnuts!
Storage Instructions
Store the cookies in an airtight container at room temperature for 5-6 days.
To freeze, place in a freezer bag for up to 2 months. Let the oatmeal cookies thaw at room temperature before enjoying.
More Oatmeal Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Chunk Oatmeal Cookies
Ingredients
- ⅔ cup (140 g) butter, softened , (regular or dairy free)
- ¼ cup (50 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves, (optional)
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1¼ cup (157 g) all-purpose flour
- 2 cups (160 g) old fashioned oats (rolled oats)
- ½-¾ cup chopped chocolate or chocolate chips , (regular or dairy free)
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine oats, flour, cinnamon, cloves (if using), baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the dry ingredients. Stir in the chocolate chips.
- Use a large cookie scoop or your hands to make 3 Tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.
- Bake the cookies (one sheet at a time for even baking) for 7-10 minutes. Remove them from the oven when the edges look set. They will look slightly under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon
Purchased these cookies at Braums this morning. Excellent, with a slight flavor twist with the cinnamon and clove spices. Nice chewy cookie. I will use your recipe to bake a couple batches this weekend. Thank you.