Chocolate Chunk Oatmeal Cookies
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Yield: About 3 dozen cookies
Cook Time: 20-23 minutes
Tips: May be made with semi-sweet or milk chocolate chunks.
These Chocolate Chunk Oatmeal Cookies are as delicious as they look! Large chunks of chocolate (semi-sweet or milk chocolate may be used) and quick cooking oats turn regular chocolate chunk cookies into a more wholesome experience with added flavor and texture.
For the chocolate chunks, there are several ways you can go. If you prefer milk chocolate, you can purchase packaged milk chocolate chunks in the baking isle of your grocery store. For both semi-sweetand milk chocolate, you can purchase 1 or more bars of chocolate (as long as you end up with 1 lb.-worth) and cut them up
into chunks. You can also simply melt down 16 oz. (1 lb.) of semi-sweet or milk chocolate morsels in a microwave-safe bowl in the microwave (about 2-3 intervals of 30 seconds on high, stirring chocolate chips after each interval until melted). Once melted, simply spread on a baking sheet to a 1/2-inch thickness and stick the baking sheet with the chocolate in the refrigerator until the chocolate becomes firm (about 30 minutes to 1 hour). Once firm, remove from the refrigerator and allow the chocolate to sit for about 3-5 minutes (to slightly soften), then chop into chunks. A couple helpful tips to achieve the perfect chewy cookie: Be careful not to over-mix the cookie batter once the flour and oats have been added (mix just until blended - no longer), and make sure oven temperature bakes these cookies in no less than 20 minutes (this gives the cookies the proper time to relax into cookie shapes rather than puffy balls). Oven temperatures and settings can vary, so you might need to adjust the temperature a few degrees to accomplish correct cooking time.To figure the best baking time, you might want to try baking just one cookie (as a test) before baking them in batches.
For the chocolate chunks, there are several ways you can go. If you prefer milk chocolate, you can purchase packaged milk chocolate chunks in the baking isle of your grocery store. For both semi-sweetand milk chocolate, you can purchase 1 or more bars of chocolate (as long as you end up with 1 lb.-worth) and cut them up
Recipe▼
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup quick cooking oats (not instant)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup firmly packed light brown sugar
- 1/2 cup white sugar
- 1 cup (2 sticks) butter at room temperature
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 lb. (16 oz.) semisweet chocolate (may also use milk chocolate - see tips above)
Directions
Preheat oven to 300° F.
In a large mixing bowl, whisk together flour, oats, baking soda and salt. Set aside.
In an electric mixer bowl, add butter, brown sugar and white sugar. Beat on low-medium speed until creamy and well-blended, scraping sides and bottom with a rubber spatula to incorporate all ingredients. Add eggs and vanilla and blend again until fully blended, again scraping sides and bottom of bowl to incorporate all ingredients.
Add the flour and oats mixture to the electric mixer bowl and beat on low speed just until combined. Stop mixing, then scrape sides and bottom of bowl to incorporate all ingredients and very briefly mix again just until blended. Remove bowl from mixer and add chocolate chunks using a large rubber spatula or spoon.
Drop the dough by large rounded tablespoons (about 1 1/4-inch balls) on ungreased baking sheets about 2 inches apart. Bake for 20-23 minutes or until edges are beginning to turn light golden and cookie centers still appear soft. (Tip: Cookies may appear to be slightly under-baked, but this is important in creating chewy cookies. Over-cooking will create tougher cookies). Remove cookies from oven and cool on a cooling rack. Store in an air-tight container.
In a large mixing bowl, whisk together flour, oats, baking soda and salt. Set aside.
In an electric mixer bowl, add butter, brown sugar and white sugar. Beat on low-medium speed until creamy and well-blended, scraping sides and bottom with a rubber spatula to incorporate all ingredients. Add eggs and vanilla and blend again until fully blended, again scraping sides and bottom of bowl to incorporate all ingredients.
Add the flour and oats mixture to the electric mixer bowl and beat on low speed just until combined. Stop mixing, then scrape sides and bottom of bowl to incorporate all ingredients and very briefly mix again just until blended. Remove bowl from mixer and add chocolate chunks using a large rubber spatula or spoon.
Drop the dough by large rounded tablespoons (about 1 1/4-inch balls) on ungreased baking sheets about 2 inches apart. Bake for 20-23 minutes or until edges are beginning to turn light golden and cookie centers still appear soft. (Tip: Cookies may appear to be slightly under-baked, but this is important in creating chewy cookies. Over-cooking will create tougher cookies). Remove cookies from oven and cool on a cooling rack. Store in an air-tight container.
