These oatmeal chocolate chunk cookies are soft and chewy. Loaded with old fashioned oats, chocolate chunks, and the perfect sprinkle of sea salt. This cookie dough only needs to chill for 30 minutes and the cookies come together so easily! A portion scoop will make scooping cookie dough a breeze and help ensure the cookies back evenly.
Highlights:
- Slightly crispy edges
- Gooey chocolate center
- Loaded with oats
- Soft & chewy
- Hints of vanilla
- Touch of sea salt
If you like these chocolate chunk oatmeal cookies, you’ll love these other easy recipes….
Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Oatmeal Cookie Sandwiches with Maple Ganache
Thin & Chewy Chocolate Chip Cookies
YOU CAN FREEZE THIS COOKIE DOUGH!
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container labeled with the date, type of cookie, and baking instructions. Keep in the freezer for 6-8 months. Remove desired amount when needed, bake, and enjoy !
Grocery list:
- All-purpose flour
- Kosher Salt
- Baking soda
- Cornstarch
- Chocolate chunks ( could substitute milk chocolate chips or semi sweet chocolate chips)
- Old fashioned oats
- Whole large eggs
- Vanilla extract
- Unsalted butter, softened at room temperature
- Granulated sugar
- Light brown sugar
TOOLS I USED FOR THIS RECIPE:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
Instructions:
- Preheat oven to 350 degrees F, line baking sheets with parchment paper or silicone mats, set aside.
- In a small bowl combine the flour, cornstarch, baking soda, and salt, stir to combine.
- In the bowl of an electric hand mixer or stand mixer fitted with a paddle attachment mix together the melted butter and sugars, on low speed for 2-3 minutes. Add in the eggs, one at a time, and the vanilla. Scrape down the sides of the mixer bowl.
- Slowly add in the flour mixture into the wet ingredients, mix on low until combined. Fold in the oats and chocolate chunks, reserve a handful of chocolate chunks to press on top of the cookies prior to baking if desired. Cover and chill for 30 minutes.
- Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!
Oatmeal Chocolate Chunk Cookies
Equipment:
- 1 oz. portion scoop, optional
Ingredients:
- 1 1/2 cups All-purpose flour
- 1 tsp Cornstarch
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, melted
- 3/4 cup Granulated sugar
- 3/4 cup Light brown sugar
- 2 Large eggs, room temperature
- 1 tbsp Vanilla extract
- 1 1/2 cups Old fashioned rolled oats
- 12 oz Semisweet chocolate chunks
Instructions:
- Preheat oven to 350 degrees F, line baking sheets with parchment paper or silicone mats, set aside.
- In a small mixing bowl combine the flour, cornstarch, baking soda, and salt, stir to combine.
- In the bowl of a hand or stand mixer fitted with a paddle attachment mix together the melted butter and sugars, on low speed for 2-3 minutes. Add in the eggs, one at a time, and the vanilla. Scrape down the sides of the mixer bowl.
- Slowly add in the dry ingredients into the wet ingredients, mix on low until combined. Fold in the oats and chocolate chunks, reserve a handful of chocolate chunks to press on top of the cookies prior to baking if desired. Cover and chill for 30 minutes.
- Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
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5 Comments
Anonymous
March 13, 2022 at 4:24 AMThe recipe looks great. However I only have quick oats. Can I substitute?
Rachel
March 13, 2022 at 11:30 AMI have not tried substituting quick oats, but I believe they should be interchangeable.
Grace
May 29, 2023 at 5:48 PMLooks great, but what is the oven temperature?
Grace
May 29, 2023 at 8:17 PMWhat is the oven temperature for this recipe?
Rachel
May 30, 2023 at 7:46 AMSo sorry! It is 350 degrees F.