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Oatmeal Chocolate Chunk Cookies

Oatmeal chocolate chunk cookies bake up with golden edges, soft centers, hearty rolled oats, and semisweet chocolate chunks. Chill the dough for 30 minutes before baking for cookies that hold their shape.
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Prep Time 15 minutes
Cook Time 24 minutes
Chilling and resting 40 minutes
Total Time 1 hour 19 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 226
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter unsalted, softened
  • 1 cup brown sugar light, packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 3 cup old-fashioned rolled oats
  • 1.5 cup semisweet chocolate chunks

Equipment

  • 1 large baking sheet

Method
 

  1. Beat the butter, brown sugar, and granulated sugar in a large bowl until light and creamy, about 2 minutes.
  2. Beat in the eggs one at a time.
  3. Mix in the vanilla extract.
  4. Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl.
  5. Stir the flour mixture into the butter mixture just until combined.
  6. Stir in the oats and chocolate chunks.
  7. Cover the bowl and refrigerate the dough for 30 minutes.
  8. Heat the oven to 350°F.
  9. Line a large baking sheet with parchment paper.
  10. Scoop the dough into 2-tablespoon portions and arrange 12 portions about 2 inches apart on the baking sheet.
  11. Bake for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft.
  12. Let the cookies rest on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack to cool.
  14. Let the baking sheet cool completely before baking the remaining dough.
  15. Arrange 12 portions of the remaining dough about 2 inches apart on the baking sheet.
  16. Bake for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft.
  17. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.

Notes

For chewy cookies, avoid overmixing once the dry ingredients are added. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free swap, use plant-based butter and dairy-free chocolate chunks.