Oatmeal Chocolate Chunk Cookies

Oatmeal cookies for chocolate lovers! Soft and chewy oatmeal chocolate chunk cookies baked with a mix of semisweet and milk chocolate. Recipe makes 24 cookies.

Oatmeal Chocolate Chunk Cookies

Chocolate is my one true love and I firmly believe that every oatmeal cookie must have chocolate. These cookies are everything you love in an oatmeal cookie (soft and chewy, with plenty of brown sugar and vanilla), plus everything you love in a chocolate chunk cookie (all the chocolate!).

A mix of semisweet and milk chocolate chunks make these cookies especially rich and indulgent (I love Ghirardelli baking bars). Sprinkled with flaky salt, this may just be the perfect oatmeal cookie for chocolate lovers.

Oatmeal Chocolate Chunk Cookies

Key Ingredients

Here’s what you need to make chewy chocolate chunk cookies:

  • Rolled oats – A must for oatmeal cookies! I like old-fashioned rolled oats for the chewiest cookies.
  • Flour – Use all-purpose flour in this recipe.
  • Cornstarch – Prevents the cookies from overspreading and makes the cookies soft and chewy.
  • Baking soda – Gives the cookies a lift.
  • Salt – Brings out the flavor.
  • Butter – Use room temperature unsalted butter. The butter is the correct temperature when it feels cool to the touch and your finger leaves an indentation.
  • Sugar – The cookie dough uses both light brown sugar and granulated sugar.
  • Eggs – One large egg plus one egg yolk enriches both the flavor and texture of the cookies.
  • Vanilla – Use pure vanilla extract.
  • Chocolate – I use and recommend high quality chocolate such as Ghirardelli baking bars. Use a serrated knife to chop the chocolate into chunks.
Oatmeal Chocolate Chunk Cookies

Perfect Oatmeal Chocolate Chunk Cookies

Cookie dough – To make the dough, whisk together oats, flour, cornstarch, baking soda, and salt in a medium bowl.

Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate.

Chill dough – Cover dough and chill in the refrigerator for 30 to 60 minutes. This brief chill intensifies the flavor and prevents the cookies from overspreading.

Scoop dough – Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets (9 per baking sheet). Top with chopped chocolate, pressing gently to adhere.

Bake cookies – Bake oatmeal cookies at 350°F for 12 to 13 minutes, rotating pans halfway through, until edges are set. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.

Make Ahead Oatmeal Chocolate Cookies

If you’d like to make the dough in advance, simply roll into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. When you’re ready to enjoy, bake as directed, adding 1-2 minutes to baking time.

Oatmeal Chocolate Chunk Cookies

Did you try this Oatmeal Chocolate Chunk Cookie Recipe? Let me know by leaving a comment below!

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Oatmeal Chocolate Chunk Cookies

Oatmeal Chocolate Chunk Cookies

  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Bake
  • Cuisine: American
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Description

Oatmeal cookies for chocolate lovers! Soft and chewy oatmeal chocolate chunk cookies baked with a mix of semisweet and milk chocolate. Recipe makes 24 cookies.


Ingredients

Cookies

  • 1 1/2 cups rolled oats
  • 1 1/2 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 12 Tbsp unsalted butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 4 oz semisweet chocolate, chopped
  • 4 oz milk chocolate, chopped

Topping

  • 2 oz semisweet chocolate, chopped
  • flaky salt

Instructions

  1. Whisk together oats, flour, cornstarch, baking soda, and salt in a medium bowl.
  2. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate. Cover dough and chill in the refrigerator for 30 to 60 minutes.
  3. Preheat oven to 350°F and line two baking sheets with parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets (9 per baking sheet). Top with chocolate, pressing gently to adhere.
  4. Bake for 12 to 13 minutes, rotating pans halfway through, until edges are set. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
  5. Store cookies in an airtight container at room temperature up to 1 week.


Notes

Make Ahead: Roll the dough into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Bake frozen cookie dough balls directly from the freezer (no need to thaw), adding 1-2 minutes to baking time.

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Keywords: Chocolate, Chocolate Chunk, Cookies, Oatmeal Cookies

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10 Comments

  1. Just made these and they are everything an oatmeal cookie should be! I used a bit less of both sugars and they’re still very sweet and chewy.

  2. Wow! Just perfect. And I agree. Oatmeal cookies need chocolate 🙂

  3. I think oatmeal chocolate chunk cookies trump even chocolate chip cookies! No raisins, lots of chocolate—just the way I like them!

  4. Simply divine, Laura! I adore chocolate chip cookies as well as oatmeal cookies and LOVE that you added a mix of semisweet and milk chocolate chunks. Pure cookie perfection. 🙂 Pinned! Thanks for sharing!

  5. Those chocolate chunks look amazing Laura! These look like such a treat!