Chocolate Chunk Oatmeal Cookies
These Chocolate Chunk Oatmeal Cookies are soft, chewy, and packed with dark chocolate, semi-sweet chocolate, rolled oats, and crunchy pecans. These cookies are perfect for sharing with family and friends or enjoying as an afternoon treat.
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.
Nutrition
Calories: 167kcalCarbohydrates: 19gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 20mgSodium: 93mgPotassium: 88mgFiber: 1gSugar: 11gVitamin A: 150IUVitamin C: 0.05mgCalcium: 38mgIron: 1mg
Tried this recipe?Rate it and let me know how it was!
