Chocolate Chunk Oatmeal Cookies

With no dough chilling required and ready in 20 minutes, these soft and gooey chocolate chunk oatmeal cookies are packed with warm spices and chopped chocolate.

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 10

Bake Time 10

Total Time 20

Servings big cookies

Calories 274

Author Gabby Kislanko

Equipment

Ingredients

⅔ cup butter, softened (regular or dairy free)
¼ cup granulated sugar
½ cup 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 all-purpose flour
2 cups old fashioned oats (rolled oats)
½-¾ cup chopped chocolate or chocolate chips (regular or dairy free)

US Customary - Metric

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

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Chocolate Chips: You can use any kind of chocolate here. I like to use semisweet. You can also use chocolate chips.

To Make Smaller Cookies: This recipe will make 24 regular sized cookies. Scoop the dough into 1.5 Tablespoon sized balls instead of large 3 Tablespoon sized balls.

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition