Chocolate chunk oatmeal cookies have a sturdy crisp exterior and a chewy interior. These cookies feature a generous amount of rich dark chocolate chunks. The mixture of rolled oats and chopped walnut gives these treats a hearty texture.
These cookies are loaded with large chunks of toasted walnuts for crunch, plenty of chocolate for sweetness, and oatmeal to make it hearty!
Ingredients
This is your basic oatmeal cookie dough recipe. Easily customize this cookie dough to your taste preferences. Like with any creamed cookie dough, beat together the softened butter and sugars until smooth. Continue with the egg and vanilla. Mix in the dry ingredients (flour, leaveners, and salt). And lastly, fold in the toppings until well distributed.
This version is generously studded with chopped toasted walnuts and dark chocolate chunks. Swap in a variety of mix-ins such as: raisins, dried cranberries, chopped dried apricots. Choose your choice of chocolate (milk, white, semi-sweet, or peanut butter chips).
It’s mixed with chopped walnuts and dark chocolate chunks. However, you may swap in a variety of different mix-ins.
Recipe Variations
When you’re ready to try something new and different, have a vegan oatmeal cookie!This vegan oatmeal raisin cookie is made with oat flour (ground up rolled oats), flaxseed egg, and coconut oil. For a fruity option, these vegan strawberry oatmeal cookies are the best!
Swap the walnuts for your choice of crunchy ingredient. Use peanuts, pecans, almonds or macadamia nuts. Cacao nibs are another great addition.
How to Achieve Soft Oatmeal Cookies
The secret to soft, chewy cookies: don’t over-bake the cookies! Bake just until the cookies are lightly golden brown and set along the edges.
The cookies will continue to “bake” outside on the oven. The cookies will be super soft and fragile straight out of the oven.
These oatmeal chocolate chunk cookies are soft and chewy, fresh from the oven. But they don’t stay that way. The cookies will stiffen up a bit as they cool. Nothing wrong with a crunchy cookie. Just grab some milk and dunk them in!
More Oatmeal Cookie Recipes
- Cherry Pistachio Oatmeal Cookies
- Apple Walnut Oatmeal Cookies
- Oatmeal Fig Cookies
- Flourless Chocolate Pecan Cookies
Chocolate Chunk Oatmeal Cookies
Ingredients
- ¾ cup unsalted butter, (170 g) softened, room temp
- ¾ cup dark brown sugar, (150 g) packed
- ½ cup granulated sugar, (100 g)
- 1 large egg, room temp
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour, (260 g)
- ½ teaspoon fine sea salt, or kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old fashioned rolled oats, (90 g)
- 1 ½ cups walnuts, (170 g) lightly toasted, roughly chopped
- 1 ½ cups dark chocolate chunks, (255 g) or chocolate of your choice
Instructions
- 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, and baking soda. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Thanks for clarifying the cooking temperature. I did make them and cooked them at 350 degrees. I was wondering if you flattened them before baking or left them round from the ice cream scoop. I am new to your web-site, but I am enjoying your recipes. Made your granola, yum… and making your purple cauliflower tonight!
I did not see the temperature to cook the cookies in the oven??
Hi Claire! Thanks for letting me know. I updated the directions. It’s 350 degrees F.
Great classic cookie, great flavors and textures.
Thanks Amy!
i had invisalign a couple years ago and was surprised at how painful it was every time i had to switch trays- how can plastic cause so much discomfort?!? hopefully it’s relatively easy for you and you can eat as many cookies as possible! (: i love oatmeal cookies, and find that their chewy, hearty qualities are perfect (not to mention that people tend to ignore them, so more for me!).
I had braces before and I don’t remember it hurting this much. I think my teeth just felt more secure with the wires holding them in place. lol
I totally agree! Oatmeal cookies often get overlooked, but I absolutely love them!