Cookies Desserts

Oatmeal Chocolate Chunk Cookies

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.

warm fresh baked cookie torn in half
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cookies on a cooling rack

If you like these chocolate chunk oatmeal cookies, you’ll love….

Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

Oatmeal Cookie Sandwiches with Maple Ganache

Chewy Oatmeal Cookies

Thin & Chewy Chocolate Chip Cookies

stack of oatmeal cookies with a glass of milk

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 !

gooey cookies on a cooling rack with parchment paper

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!
up close of a oatmeal chocolate chunk cookie

Instructions for the oatmeal chocolate chunk cookies:

  • 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 cream together butter and sugars until fluffy, 3-4 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!

Oatmeal Chocolate Chunk Cookies

5 from 6 votes
Course: Dessert
Keyword: Chocolate, Cookies, Oatmeal Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time 30 minutes
Total Time: 1 hour
Servings: 24 cookies
Calories: 238kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

Equipment:

  • 1 oz. portion scoop, optional

Ingredients: 

  • 1 1/2 cups All-purpose flour
  • 1 tsp Cornstarch
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 3/4 cup Unsalted butter, softened
  • 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:

  • 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 cream together butter and sugars until fluffy, 3-4 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: 1 cookie | Sodium: 152 mg | Calcium: 22 mg | Vitamin A: 204 IU | Sugar: 18 g | Fiber: 2 g | Potassium: 124 mg | Cholesterol: 30 mg | Calories: 238 kcal | Trans Fat: 1 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Saturated Fat: 7 g | Fat: 12 g | Protein: 3 g | Carbohydrates: 30 g | Iron: 2 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

fresh baked cookies with a glass of milk

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

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