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
- 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. Cover dough and chill in the refrigerator for 30 to 60 minutes.
- 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.
- 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.
- 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.