Go Back

Oatmeal Chocolate Chunk Cookies

Oatmeal chocolate chunk cookies bake up with golden edges, soft centers, hearty rolled oats, and generous semisweet chocolate chunks. Mix the dough, portion it onto a parchment-lined baking sheet, and bake at 350°F until just set.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Resting time 5 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon table salt
  • 1 cup unsalted butter 2 sticks, softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats
  • 2 cups semisweet chocolate chunks

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla extract.
  7. Mix in the flour mixture just until combined.
  8. Stir in the oats and chocolate chunks.
  9. Drop rounded 2-tablespoon portions of dough onto the baking sheet, spacing them about 2 inches apart.
  10. Bake at 350°F for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft.
  11. Cool the baking sheet before baking subsequent batches.
  12. Let the cookies rest on the baking sheet for 5 minutes.
  13. Transfer them to a wire rack to cool.

Notes

For soft centers, take the cookies out when the edges are golden and the centers still look slightly soft. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use dairy-free butter and semisweet chocolate chunks.