Rating: 5.00
(9)

Oatmeal Chocolate Chunk Cookies

By Rachel
May 9, 2021

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.

oatmeal chocolate chunk cookies
oatmeal chocolate chunk cookies

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

Chewy Oatmeal Cookies

Thin & Chewy Chocolate Chip Cookies

oatmeal chocolate chunk cookies

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 or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!

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 easy cookie recipe:

  • USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
  • 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!
oatmeal chocolate chunk cookies

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
oatmeal chocolate chunk cookies

Oatmeal Chocolate Chunk Cookies

5 from 9 votes
Soft, chewy oatmeal cookies loaded with chocolate chunks and sprinkled with sea salt
Servings 24 cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour

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

Serving: 1cookieCalories: 238kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 152mgPotassium: 124mgFiber: 2gSugar: 18gVitamin A: 204IUCalcium: 22mgIron: 2mg
Author: The Hearty Life
Calories: 238kcal
Cost: $
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookies, Oatmeal Cookies

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.

oatmeal chocolate chunk cookies

Join the Conversation

  1. Anonymous says:

    The recipe looks great. However I only have quick oats. Can I substitute?

    1. Rachel Author says:

      I have not tried substituting quick oats, but I believe they should be interchangeable.

  2. Looks great, but what is the oven temperature?

  3. What is the oven temperature for this recipe?

    1. Rachel Author says:

      So sorry! It is 350 degrees F.

5 from 9 votes (9 ratings without comment)

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