Chocolate chunk oatmeal cookies have a crisp exterior and a chewy center. Packed with large dark chocolate chunks, rolled oats and chopped toasted walnuts, these cookies deliver a satisfying mix of crunch, chew and rich chocolate flavor.
Loaded with toasted walnuts for crunch, generous dark chocolate chunks for sweetness, and old-fashioned oats for hearty texture.
Ingredients
This is a straightforward oatmeal cookie dough that’s easy to adapt. Cream softened butter with brown and granulated sugars until smooth, then add the egg and vanilla. Whisk the dry ingredients—flour, leaveners and salt—then mix them into the wet ingredients on low speed. Finally, fold in the oats, toasted walnuts and dark chocolate chunks until evenly distributed.
This recipe is generously studded with toasted walnuts and dark chocolate chunks, but you can switch the mix-ins to suit your tastes: raisins, dried cranberries, chopped dried apricots, or different types of chocolate (milk, semi-sweet, white or peanut butter chips) all work well.
Recipe Variations
Try a vegan version by substituting a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water), using coconut oil in place of butter, and oat flour or all-purpose flour as the base. Dried fruit such as cherries or strawberries can add brightness, while different nuts—peanuts, pecans, almonds or macadamia—bring alternative textures. For an extra bitter note, add cacao nibs.
How to Achieve Soft Oatmeal Cookies
The key to soft, chewy cookies is not to overbake them. Remove the cookies from the oven when the edges are lightly golden and the centers still look slightly soft. They set as they cool on the baking sheet, so give them a few minutes before transferring to a wire rack.
Fresh from the oven they’ll be tender and chewy; they will firm up a bit as they cool. If you prefer a softer result, slightly underbake and allow them to finish setting on the warm pan. For crispier cookies, bake a minute or two longer.
More Oatmeal Cookie Recipes
- Cherry Pistachio Oatmeal Cookies
- Apple Walnut Oatmeal Cookies
- Oatmeal Fig Cookies
- Flourless Chocolate Pecan Cookies
Chocolate Chunk Oatmeal Cookies
Maryanne Cabrera
Yield: makes 2 dozen
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Ingredients
- ¾ cup unsalted butter, (170 g) softened, room temp
- ¾ cup dark brown sugar, (150 g) packed
- ½ cup granulated sugar, (100 g)
- 1 large egg, room temp
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour, (260 g)
- ½ teaspoon fine sea salt, or kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old fashioned rolled oats, (90 g)
- 1 ½ cups walnuts, (170 g) lightly toasted, roughly chopped
- 1 ½ cups dark chocolate chunks, (255 g) or chocolate of your choice
Instructions
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In the bowl of a stand mixer fitted with a paddle attachment, cream the butter. Add the brown sugar and granulated sugar and mix until smooth, scraping down the bowl as needed. Add the egg and vanilla and mix until combined.
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In a separate bowl, whisk together the flour, salt, baking powder and baking soda. With the mixer running on low, slowly add the dry mixture to the wet ingredients.
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Before the dough is completely mixed, add the rolled oats, toasted walnuts and dark chocolate chunks. Fold by hand or mix briefly until the mix-ins are evenly distributed.
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Chill the dough for 30 minutes. Portion the dough using an ice cream scoop or tablespoon to form cookies.
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Preheat the oven to 350°F (175°C). Bake the cookies for 15–17 minutes, rotating the baking sheet halfway through baking. Allow cookies to cool on the pan for 3 minutes, then transfer to a wire rack to cool completely.
Nutrition
Carbohydrates: 27 g,
Protein: 4 g,
Fat: 16 g,
Saturated Fat: 7 g,
Fiber: 2 g,
Sugar: 14 g
Nutrition information is automatically calculated and should be used as an approximation.
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