These chocolate chunk oatmeal cookies have a crisp exterior and a chewy interior. It’s loaded with large chunks of toasted walnuts for crunch, plenty of chocolate for sweetness, and oatmeal to make it hearty!
Last month, I went through a crazy oatmeal phase. Over the course of two weeks, I managed to wipe out 5 pounds of rolled oats. (That’s half the oatmeal box sold at Costco!) I don’t particularly love oatmeal, but it was one of the few things I could eat without pain.
Let me explain.
I recently started wearing Invisalign. I had terribly crooked teeth as a kid and I wore braces in middle school. However, young Maryanne was not very responsible and she failed to wear her retainers once her braces were removed. Fifteen or so year later and my teeth are shifting. Rather than wait for my teeth to revert back to it’s original state, I finally saw an orthodontist.
Perhaps my tolerance for pain is low, or maybe I just like eating super crunchy foods. But for the first two weeks since getting my first Invisalign tray, I had the hardest time eating. Oatmeal was my comfort food.
These chocolate chunk oatmeal cookies are not very soft. They have crisp exterior with a chewy interior. There are large chunks of toasted walnuts for crunch, plenty of melted chocolate for sweetness, and just enough oatmeal to make it hearty. I would gladly eat these cookies regardless of my tooth pains.
These oatmeal cookies are soft and chewy, fresh from the oven. But they don’t stay like that too long.
You can slightly underbake the cookies to ensure soft results. Or you can pop a few in the microwave for a quick blitz to get the cookies warm and the chocolate chunks melty.
And if they’re still not soft enough, you can dunk them in a glass of milk or a cup of coffee. I tried every which way to enjoy these cookies. They’re well worth the pain and effort.
Chocolate Chunk Oatmeal Cookies
- 6 oz unsalted butter, room temperature
- 3/4 cup (6 oz) dark brown sugar, packed
- 1/2 cup (4 oz) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (9 oz) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon instant espresso powder
- 1 cup (3.5 oz) old fashioned rolled oats
- 1 1/2 cups (5.6 oz) walnuts, lightly toasted, roughly chopped
- 1 1/2 cups (8 oz) dark chocolate chunks
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter. Add brown sugar and granulated sugar. Mix until smooth. Scrape down bowl as needed. Add egg and vanilla extract. Mix until combined.
- In another bowl, whisk together flour, salt, baking powder, baking soda, and espresso powder. With the mixer running on low, slowly add in dry flour mixture.
- Before dough is throughly mixed add in rolled oats, walnuts, and dark chocolate. Fold to combine until toppings are evenly distributed.
- Chill for dough for 30 minutes. Divide cookie using an ice cream scoop.
- Preheat oven to 350 degrees F. Bake for 15-17 minutes, rotating baking sheet midway through baking. Allow to cool in pan for 3 minutes before transferring to wire rack to cool.
This is my second time participating in The Great Food Blogger Cookie Swap. I love the surprise and anticipation of getting cookies in the mail.
This year, I sent out my chocolate chunk oatmeal cookies to Trang of Wild Wild Whisk, Corinne of Reverberations, and Samantha of Haute Pepper Bites. In exchange, I received chocolate crinkle cookies from Jennifer of Girl on the Range, peanut butter reindeer cookies from Nina of Crazy For Cookies and More, and jolly jam jams from Matt of Kitchen Man Cooks. Looking forward to next year’s swap!