These chocolate chunk oatmeal cookies taste like incredible chocolate chunk cookies with a toasty and rich flavor from the oats. Perfect for a cold day!
I have to admit that I am one of those people who always used to be like, “oatmeal? in cookies? Pass!”
But these chocolate chunk oatmeal cookies are basically the best cookie recipe ever, and the oats simply add to the texture and flavor of the cookie without actually tasting like, well, oats.
This is a sturdy, chunky cookie that holds its structure well which lets the gooeyness of the chocolate shine through.
And if you’ve got kids who were as picky as me, they won’t even know these are anything but awesome chocolate chunk cookies, don’t worry.
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Ingredients for Oatmeal Chocolate Chunk Cookies
To make these cookies, you’ll need:
- 4 oz (125 grams) white chocolate chunks or chips
- 4 oz (125 grams) plain milk chocolate chunks or chips
- 4 oz (125 grams) unsalted butter, room temperature
- 4 oz (125 grams) sugar
- 1 egg
- 1 tsp vanilla extract
- 4 oz (125 grams) oats
- 5 oz (150 grams) plain flour
- 1/2 tsp baking powder
Must-Have Baking Tools (seriously)
- Silicone baking mats – I use this brand and my cookies slide right off without burning!
- a cookie scoop – get this one. It makes the perfect rounded cookies every time!
- silicone spatula – try this set. It’s the best way to get the most out of your dough and batters
- rolling pin guides – I use this one. Genius way to roll your dough out evenly!
What Kind of Oats Should I Use?
Use old-fashioned oats for this recipe – not instant oats, but rolled, steel-cut/old-fashioned oats.
Best Chocolate to Use
I’m a big fan of using the chocolate that you’re the biggest fan of – you’ll want baking chocolate or chocolate chips as they won’t melt in the cookie like other chocolate (which is what you want to keep the chunks).
I love milk chocolate, and my husband loves white chocolate, so I put those together.
If you prefer dark chocolate only, you can use dark chocolate chunks.
Yes, there will be slight variations in taste based on what chocolate you use, but life’s too short to not use whatever chocolate you love the most.
Can I Make these Without Oats?
There are plenty of chocolate chip cookies to make without oats – like this classic chocolate chip cookie recipe.
Instead of adapting this recipe to not include oats, use that recipe instead.
How to Store Double Chocolate Oatmeal Chunk Cookies
You can store these cookies at room temperature in an air tight container for up to a week, but good luck making them last that long!
How to Make Oatmeal Chocolate Chunk Cookies
Start by creaming the butter and sugar together in a large bowl.
You want to cream until the mixture is pale and creamy.
Add in the egg, vanilla extract, and oats and mix together.
Add the flour and baking powder and combine.
Fold in the chocolate chunks of both types.
Place spoonfuls of the mixture on a baking sheet with baking paper (or greased if not).
They will spread, so place about 2 inches apart.
Flatten each one slightly.
Bake at 350 F for 12 to 15 minutes until they start turning golden.
Double Chocolate Chunk Oatmeal Cookies
These double chocolate chunk oatmeal cookies use two types of chocolate and delicious oats for a hearty chocolate chunk cookie.
Ingredients
- 3/4 cup (125 grams) white chocolate chips
- 3/4 cup (125 grams) milk chocolate chips
- 1/2 cup (125 grams) unsalted butter, room temp
- 5/8 cup (125 grams) sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/4 cup (125 grams) oats
- 1 cup + 2 tablsepoons (150 grams) all-purpose flour
- 1/2 teaspoon baking powder
Instructions
- Start by creaming the butter and sugar together in a large bowl. You want to cream until the mixture is pale and creamy.
- Add in the egg, vanilla extract, and oats and mix together.
- Add the flour and baking powder and combine.
- Fold in the chocolate chunks of both types.
- Place spoonfuls of the mixture on a baking sheet with baking paper (or greased if not).
- They will spread, so place about 2 inches apart.
- Flatten each one slightly.
- Bake at 350 F (175 C) for 12 to 15 minutes until they start turning golden.
Notes
1. You can use any kind of chocolate you want, but I chose to use white and milk chocolate as these are my favorite chocolate flavors.
2. If you don't have chocolate chips, you can cut your own chocolate into chocolate chunks.
3. The softer you want your cookies, the sooner you should take them out once they go golden.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 75Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 21mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 2g
