Oatmeal Chocolate Chunk Cookies Recipe

Ingredients

• 3 cups old-fashioned rolled oats
• 3/4 cup AP flour
• 1/4 cup bread flour
• 1 tsp baking soda
• 1 tsp Diamond Crystal kosher salt
• 1 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 10 tbsp (1 1/4 sticks) unsalted butter
• 1 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 large egg yolk
• 8 oz bittersweet chocolate (70% cacao), chopped from a bar
• 6 oz semisweet chocolate, chopped from a bar

Brown the Butter and Prep Dry Ingredients

First, brown the butter. Melt the 10 tablespoons of butter in a light-colored skillet over medium heat. Keep swirling the pan as it melts, foams, and then as the foam subsides. Watch for brown specks to form at the bottom and for the butter to smell nutty. Immediately pour it into a large, heatproof bowl to stop the cooking process.

While the butter cools slightly, chop your chocolate bars into a variety of sizes—some large chunks, some smaller pieces, and some thin shavings.

In a separate medium bowl, whisk together the AP flour, bread flour, baking soda, salt, cinnamon, and nutmeg.

Build the Cookie Dough

To the bowl with the browned butter, add the dark brown sugar and granulated sugar. Whisk until well combined. Add the vanilla, egg, and egg yolk, and whisk until smooth.

Using a spatula, stir the flour mixture into the wet ingredients until just combined. Don’t overmix. Fold in the rolled oats until they are evenly moistened, then fold in all of the chopped chocolate.

Chill the Dough

Cover the bowl and refrigerate the dough for at least 30 minutes. This lets the butter solidify and prevents the cookies from spreading too much.

Scoop and Bake

Preheat your oven to 375F and line a baking sheet with parchment paper.

Scoop the dough into heaping tablespoons and place them on the prepared baking sheet, leaving a couple of inches between each one.

Bake for ~9-11 minutes. The edges should be set and golden, but the centers will look soft and slightly underdone. This is what you want for a chewy cookie.

Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

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Oatmeal Chocolate Chunk Cookies

These are designed to be soft and chewy for days. The two key techniques are browning the butter, which adds a deep, nutty flavor, and chopping chocolate bars into irregular shards. This creates everything from tiny flecks that melt into the dough to large, gooey pools of chocolate.

Prep Time 20 minutes minutes

Cook Time 11 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 1 minute minute

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Ingredients

• 3 cups old-fashioned rolled oats
• 3/4 cup AP flour
• 1/4 cup bread flour
• 1 tsp baking soda
• 1 tsp Diamond Crystal kosher salt
• 1 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 10 tbsp unsalted butter 1 1/4 sticks
• 1 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 large egg yolk
• 8 oz bittersweet chocolate 70% cacao, chopped from a bar
• 6 oz semisweet chocolate chopped from a bar

Method

• Brown butter in light-colored skillet over medium heat until nutty and speckled; transfer to large bowl.
• Chop chocolate into varied sizes from chunks to shavings.
• Whisk together flours, baking soda, salt, cinnamon, and nutmeg in medium bowl.
• Mix brown butter with sugars until combined.
• Add vanilla, egg, and yolk; whisk until smooth.
• Fold in flour mixture just until combined.
• Mix in oats, then fold in chopped chocolate.
• Chill dough 30 minutes.
• Preheat oven to 375F.
• Scoop heaping tablespoons onto parchment-lined baking sheet, spacing 2 inches apart.
• Bake 9-11 minutes until edges are golden but centers soft.
• Cool 5 minutes on sheet, then transfer to wire rack.

Notes

Centers will look underbaked but will set while cooling for optimal chewiness.