Go Back

Oatmeal Chocolate Chunk Cookies

Oatmeal chocolate chunk cookies with chewy oats and big melted dark chocolate chunks, baked until golden at the edges. The dough is chilled for thicker cookies, then finished with flaky sea salt for contrast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 57 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Butter, eggs, sugars, and vanilla
  • 1 cup unsalted butter Softened
  • 1 cup brown sugar Packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.75 tsp salt
Oats and chocolate
  • 2.5 cup old-fashioned oats
  • 8 oz dark chocolate Chopped into chunks
  • Flaky sea salt for topping For topping

Equipment

  • 1 sheet pan

Method
 

Make the cookie base
  1. Beat the softened unsalted butter with the brown sugar and granulated sugar until fluffy, then beat in the eggs and vanilla extract until smooth and combined.
  2. Mix in the all-purpose flour, baking soda, ground cinnamon, and salt until a thick dough forms with no dry flour pockets.
  3. Stir in the old-fashioned oats and the dark chocolate chunks until evenly distributed.
Chill the dough
  1. Chill the dough for 30 minutes to help prevent spreading and to thicken the texture; cover the bowl so the surface doesn’t dry out (no oven yet).
Bake
  1. Preheat the oven to 350F and line sheet pan(s) with parchment.
  2. Scoop 3-tablespoon dough balls onto the parchment-lined sheets, spacing them apart so they have room to spread.
  3. Bake for 11-13 minutes until the edges turn golden while the centers still look slightly soft.
  4. Sprinkle with flaky sea salt while warm, then cool for 5 minutes on the sheet pan before moving cookies to a rack or serving plate.

Notes

Pro tip: chop the dark chocolate into chunky pieces (not fine) so you get distinct melted pockets in every bite. Store baked cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months (thaw at room temperature). For a straightforward swap, use dairy-free butter in the same amount for a dairy-free version.