Oatmeal Chocolate Chunk Cookies
What could be better than a warm, gooey cookie fresh from the oven? If you’re asking that question, let me introduce you to the delightful world of Oatmeal Chocolate Chunk Cookies. These cookies are not only deliciously satisfying but also hearty enough to make you feel good about indulging. With a perfect balance of sweetness from the chocolate chunks and a chewy texture from the oats, they are the perfect treat for any occasion. Whether you’re hosting a gathering, treating yourself, or searching for a delightful gift, these cookies are sure to impress.
The Upside of Oatmeal Chocolate Chunk Cookies
Oatmeal Chocolate Chunk Cookies are a delightful fusion of texture and flavor. The oats add a chewiness that pairs beautifully with the rich, melty chocolate. Here are a few reasons why you’ll love these cookies:
- Comfort Food: The combination of oats and chocolate evokes a sense of nostalgia, making them a comforting treat.
- Versatile Ingredients: You can customize these cookies with different mix-ins like nuts, dried fruits, or even spices.
- Easy to Make: This recipe requires simple ingredients and straightforward steps, perfect for bakers of all levels.
- Hearty & Filling: The oats give these cookies a heartiness that makes them perfect for a snack or dessert.
What Goes In
To make a batch of these scrumptious Oatmeal Chocolate Chunk Cookies, you will need the following ingredients:
- 1 ½ cups flour
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 cup butter, at room temperature
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups old-fashioned rolled oats
- 1 cup walnuts, toasted and chopped (optional)
- 1 cup dried cherries
- 8 ounces semisweet chocolate, chopped into chunks
Tools & Equipment Needed
Before you start baking, gather the following equipment:
- Mixer: A stand or handheld mixer will make creaming the butter and sugars easier.
- Mixing Bowls: You’ll need a large bowl for mixing and a smaller one for combining dry ingredients.
- Baking Sheets: Line them with parchment paper or silicone mats to ensure easy removal of cookies.
- Measuring Cups and Spoons: Accurate measurements are crucial for perfect cookies.
- Cookie Scoop or Spoon: This helps in portioning out uniform cookies.
- Cooling Rack: To cool the cookies once they come out of the oven.
Oatmeal Chocolate Chunk Cookies Made Stepwise
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Prepare Baking Sheets
Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, and oats. Set this mixture aside.
Step 4: Cream Butter and Sugars
In a large mixing bowl, cream the room-temperature butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
Step 5: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.
Step 6: Combine Mixtures
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined; be careful not to overmix.
Step 7: Fold in Mix-Ins
Gently fold in the chopped walnuts (if using), dried cherries, and chocolate chunks until evenly distributed throughout the dough.
Step 8: Scoop the Dough
Using a cookie scoop or a tablespoon, drop rounded dough onto the prepared baking sheets, leaving space between each cookie as they will spread during baking.
Step 9: Bake
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked, but they will continue to cook while cooling.
Step 10: Cool
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Better Choices & Swaps
If you want to make some adjustments to the original recipe, consider the following swaps:
- Flour: Substitute whole wheat flour for a nuttier flavor and added fiber.
- Sugars: Use coconut sugar or maple sugar for a more natural sweetener.
- Butter: Coconut oil can be used for a dairy-free option.
- Nuts: Swap walnuts with pecans or leave them out entirely for a nut-free version.
- Fruits: Replace dried cherries with raisins, cranberries, or even chocolate chips for variety.
Watch Outs & How to Fix
Baking can sometimes lead to unexpected results. Here are a few common issues and how to address them:
- Cookies Spread Too Much: Ensure your butter is at the right temperature—not too soft or melted. You can also chill the dough for 30 minutes before baking.
- Cookies Too Dry: Overbaking can lead to dry cookies. Keep an eye on them as they bake, and remove them when they just turn golden around the edges.
- Cookies Not Rising: Check that your baking soda is fresh and active. If it’s expired, the cookies might not rise properly.
- Flavor Too Bland: A pinch of sea salt can enhance the flavors, so don’t skip the salt in the recipe.
Storing, Freezing & Reheating
To keep your Oatmeal Chocolate Chunk Cookies fresh, follow these tips:
- Storing: Store cookies in an airtight container at room temperature for up to a week.
- Freezing: Freeze unbaked cookie dough in balls. Place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can last up to 3 months.
- Reheating: To enjoy warm cookies, pop them in the microwave for about 10 seconds, or reheat in a 350°F (175°C) oven for 5-7 minutes.
Helpful Q&A
Can I use quick oats instead of rolled oats?
While you can use quick oats, the texture of the cookies will be different. Rolled oats provide a chewier texture that is ideal for these cookies.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5-10 minutes until it thickens.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown, and the centers look slightly underbaked. They will firm up as they cool.
Can I add more chocolate chunks?
Absolutely! Feel free to increase the amount of chocolate chunks to suit your taste. Just remember that more chocolate may make the cookies even richer.
Make It Tonight
Now that you have all the details and tips for making Oatmeal Chocolate Chunk Cookies, it’s time to bring this recipe to life in your kitchen. Gather your ingredients, put on your favorite baking playlist, and enjoy the process. The delightful aroma of baking cookies will fill your home, creating an inviting atmosphere that’s perfect for sharing with family and friends.
These Oatmeal Chocolate Chunk Cookies are more than just a treat; they’re a way to bring joy and comfort to your day. So, roll up your sleeves, get baking, and enjoy every delicious bite!
Oatmeal Chocolate Chunk Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- Step 2: Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Step 3: In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, and oats. Set this mixture aside.
- Step 4: In a large mixing bowl, cream the room-temperature butter, dark brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
- Step 5: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Step 6: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined; do not overmix.
- Step 7: Gently fold in the chopped walnuts (if using), dried cherries, and chocolate chunks until evenly distributed.
- Step 8: Using a cookie scoop or tablespoon, drop rounded dough onto prepared baking sheets, leaving space between each cookie.
- Step 9: Bake for 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked.
- Step 10: Remove from the oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze unbaked dough for up to 3 months; bake from frozen, adding a couple of extra minutes.
- For a nut-free version, omit walnuts or swap with seeds.
