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Oatmeal Chocolate Chunk Cookies
Oatmeal Chocolate Chunk Cookies
- Recipe Submitted by maryjosh on 03/21/2019
Ingredients List
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 cup (215 grams) light or dark brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cup (180 grams) all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (200 grams) old-fashioned oats
- 1 cup (170 grams) chopped semi-sweet or dark chocolate
Directions
Preheat oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
In the bowl of stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and brown sugar together on high speed until pale and creamy, about 3-5 minutes. Scrape down the bowl and add the eggs one at a time, mixing after each. Mix in the vanilla.
In a separate bowl combine the flour, cinnamon, baking soda, and salt. Add to the stand mixer and mix on low until incorporated. Add the oats and chocolate chunks and mix until just combined.
Drop by rounds onto the prepared sheet pan. I used a #20 (3 Tbsp) cookie scoop for these slightly larger cookies.
Bake until edges just begin to turn brown, about 8-10 minutes.
Let cool on the baking pan 5 minutes, then transfer to a wire rack to cool completely.
Store cookies in an air-tight container at room temperature for up to 5 days.
In the bowl of stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and brown sugar together on high speed until pale and creamy, about 3-5 minutes. Scrape down the bowl and add the eggs one at a time, mixing after each. Mix in the vanilla.
In a separate bowl combine the flour, cinnamon, baking soda, and salt. Add to the stand mixer and mix on low until incorporated. Add the oats and chocolate chunks and mix until just combined.
Drop by rounds onto the prepared sheet pan. I used a #20 (3 Tbsp) cookie scoop for these slightly larger cookies.
Bake until edges just begin to turn brown, about 8-10 minutes.
Let cool on the baking pan 5 minutes, then transfer to a wire rack to cool completely.
Store cookies in an air-tight container at room temperature for up to 5 days.
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