These Chocolate Chunk Oatmeal Cookies are soft, chewy, and packed with two kinds of chocolate, hearty rolled oats, and crunchy pecans. They are an easy, homemade treat perfect for sharing with family and friends.
Nothing beats the smell of freshly baked Chocolate Chunk Oatmeal Cookies filling your kitchen! These cookies are easy to make and perfect for after-school snacks, an afternoon treat, or satisfying your sweet tooth. I love having homemade cookies on hand, and these are just the kind of tried-and-true treats the whole family loves. Serve them slightly warm from the oven for extra-melty chocolate in every bite!
If you love easy homemade cookies, then try my Monster Cookies or Pecan Pie Cookies next.
Reader Review: "These cookies are my kid's favorite after-school treat. They are so easy to make, and I love having them on hand. " - Cierra
Why You'll Love this Recipe
- Easy To Make: These homemade cookies come together with simple pantry ingredients and just a few easy steps!
- Two kinds of Chocolate: Dark chocolate and semi-sweet chocolate give every bite a delicious balance of rich, bittersweet chocolate and classic sweetness.
- Soft and Chewy: Old-fashioned rolled oats and brown sugar give these cookies their hearty texture and chewy centers.
Ingredients
- All-Purpose Flour: Helps the cookies hold their shape.
- Baking Powder: Gives the cookies a little lift as they bake.
- Cinnamon: Adds warm flavor that pairs perfectly with the oats and chocolate.
- Salt: To balance the sweetness.
- Butter: Adds richness. Softened butter makes for easier creaming.
- Brown Sugar: Adds a hint of caramel flavor and helps keep the cookies chewy.
- Sugar: Adds sweetness!
- Vanilla Extract: Enhances the buttery, homemade cookie flavor.
- Eggs: Help bind the ingredients together to create the right texture.
- Rolled Oats: Old-fashioned rolled oats work best and give these cookies their hearty texture.
- Dark Chocolate Chips or Chunks: Add rich chocolate flavor with a slight bittersweet edge.
- Semi-Sweet Chocolate Chips or Chunks: Balance the dark chocolate with a familiar, sweet chocolate flavor.
- Pecans: Add a crunch that complements the oats and chocolate.
Tim's Tip: Don't overbake these cookies! Pull them when the edges are lightly golden, and centers still look a little soft. They will continue to set on the hot cookie sheet for a few minutes leaving you with a soft, chewy oatmeal cookie.
How to Make Chocolate Chunk Oatmeal Cookies
1. Preheat the Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt until combined. Set aside.
3. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Add vanilla extract and eggs, one at a time, mixing well after each addition.
4. Combine the Dough: Gradually add the flour mixture to the butter mixture, beating just until combined. Scrape down the bottom and sides of the bowl to make sure everything is mixed.
5. Add the Oats and Chocolate: Stir in the rolled oats, chocolate chips, and chopped pecans until evenly distributed throughout the dough.
6. Scoop the Cookies: Drop rounded tablespoons of dough onto the baking sheet, leaving about 2 inches between each cookie. I like to use a 1-ounce cookie scoop to keep the cookies uniform in size.
7. Bake: Bake for about 11 minutes or until the edges are lightly golden and the center still looks slightly soft.
8. Cool and Serve: Let the cookies cool on the baking sheet for about 3 minutes before transferring them to a wire rack to cool completely. Enjoy them warm for extra-melty chocolate in every bite!
Made this recipe? Let me know!
Expert Tips
- Use Softened Butter: This helps it cream properly with the sugars, creating a smooth dough and tender cookies.
- Use Room Temperature Eggs: Eggs at room temperature blend more evenly into the butter and sugar mixture.
- Measure your flour correctly: Adding too much flour is the most common mistake.
- Don't Overbake: Your cookies are done when the edges start to brown. The centers will still seem a little soft, but will continue cooking.
- Try chocolate chunks: Swap some or all of the chocolate chips for chocolate chunks or roughly chopped chocolate. You will get bigger pockets of melted chocolate and a more rustic, bakery-style look.
- Freeze dough for later: Want freshly baked cookies whenever a craving hits? Scoop the dough into individual portions before freezing. Once frozen, transfer the dough balls to a freezer bag. Thaw them in the refrigerator before baking for an easy, fresh-from-the-oven treat!
Substitutions and Variations
- Swap Nuts: Swap the pecans for walnuts. Or leave them out if you prefer.
- Change the Chocolate: Use all dark chocolate, all semi-sweet chocolate, or substitute milk chocolate chips for a sweeter cookie. You can also use chopped chocolate bars for bigger chocolate bites!
- Add Dried Fruit: Stir in a handful of raisins or dried cranberries for a sweet, chewy addition that pairs well with the oats.
- Add Nutmeg: Add a pinch of ground nutmeg along with the cinnamon for extra warmth and a cozy, spiced flavor that pairs beautifully with the oats and chocolate.
Storage
- Room Temperature: Allow the cookies to cool completely, then store them in an airtight container at room temperature for up to 5 days. This helps keep them soft and chewy.
- Freezer: Once cooled, place the cookies in a freezer-safe container or freezer bag and freeze for up to 2 months. Let them thaw at room temperature when you're ready to enjoy them.
- Refrigerating Cookie Dough: You can prepare the cookie dough ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When ready to bake, scoop the dough onto a prepared baking sheet and bake as directed.
- Freezing Cookie Dough: Scoop the dough into individual portions and freeze them on a baking sheet until firm. Transfer the dough balls to a freezer-safe bag or container and freeze for up to 2 months. Bake from frozen, adding a little extra baking time as needed.
FAQs
Absolutely! You can prepare the cookie dough ahead of time and store it in an airtight container in the refrigerator for up to 3 days. You can also freeze individual portions of dough for freshly baked cookies whenever a craving hits.
The key to chewy oatmeal cookies is using brown sugar, measuring your flour correctly, and avoiding overbaking. Remove the cookies from the oven when the edges are lightly golden, and the centers still look slightly soft.
Old-fashioned rolled oats work best because they are larger and give these cookies their hearty, chewy texture. Quick oats can be used in a pinch, but they will create a softer texture.
More Cookie Recipes
Made this recipe? Let me know!
Recipe
Chocolate Chunk Oatmeal Cookies
Equipment
- 1 oz cookie Scoop
- Baking Sheets
Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- 1 cup Butter softened
- 1 cup Brown Sugar
- ½ cup Granulated Sugar
- 1½ teaspoon Vanilla Extract
- 2 Eggs
- 2⅓ cups Oatmeal
- 1 cup Dark Chocolate Chips (or chunks)
- 1 cup Semi-Sweet Chocolate Chips (or chunks)
- 1 cup Pecans chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt until combined. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Combine the Dough: Gradually add the flour mixture to the butter mixture, beating just until combined. Scrape down the bottom and sides of the bowl to make sure everything is mixed.
- Add the Oats and Chocolate: Stir in the rolled oats, chocolate chips, and chopped pecans until evenly distributed throughout the dough.
- Scoop the Cookies: Drop rounded tablespoons of dough onto the baking sheet, leaving about 2 inches between each cookie. I like to use a 1-ounce cookie scoop to keep the cookies uniform in size.
- Bake: Bake for about 11 minutes or until the edges are lightly golden and the center still looks slightly soft.
- Cool and Serve: Let the cookies cool on the baking sheet for about 3 minutes before transferring them
Notes
- Use Softened Butter: This helps it cream properly with the sugars, creating a smooth dough and tender cookies.
- Use Room Temperature Eggs: Eggs at room temperature blend more evenly into the butter and sugar mixture.
- Measure your flour correctly: Adding too much flour is the most common mistake.
- Don't Overbake: Your cookies are done when the edges start to brown. The centers will still seem a little soft, but will continue cooking.
- Try chocolate chunks: Swap some or all of the chocolate chips for chocolate chunks or roughly chopped chocolate. You will get bigger pockets of melted chocolate and a more rustic, bakery-style look.
- Freeze dough for later: Want freshly baked cookies whenever a craving hits? Scoop the dough into individual portions before freezing. Once frozen, transfer the dough balls to a freezer bag. Thaw them in the refrigerator before baking for an easy, fresh-from-the-oven treat!
Storage
- Room Temperature: Allow the cookies to cool completely, then store them in an airtight container at room temperature for up to 5 days. This helps keep them soft and chewy.
- Freezer: Once cooled, place the cookies in a freezer-safe container or freezer bag and freeze for up to 2 months. Let them thaw at room temperature when you're ready to enjoy them.
- Refrigerating Cookie Dough: You can prepare the cookie dough ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When ready to bake, scoop the dough onto a prepared baking sheet and bake as directed.
- Freezing Cookie Dough: Scoop the dough into individual portions and freeze them on a baking sheet until firm. Transfer the dough balls to a freezer-safe bag or container and freeze for up to 2 months. Bake from frozen, adding a little extra baking time as needed.
Comments
No Comments