Go Back

Chocolate Chunk Oatmeal Cookies

Yield: makes 2 dozen
Author: Maryanne Cabrera


  • 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.