*Originally posted on November 11th, 2014

oatmeal choc chunk close up 2

If I had to pick just one cookie as my ultimate favorite, it would be oatmeal chocolate chip.  No raisins, no walnuts, just decadent chocolate to complement the existing nuttiness of the oats.  So, when I came across this recipe, I added dark chocolate chunks to the mix to make it my own.  I love how this cookie is soft and chewy and not too thin.  It is moist all the way through, which is not always the case for heartier cookies, and you get plenty of oats and chocolate in every bite.

oatmeal choc chunk cookie 2

Each cookie is pretty large, so the batch only makes about 12, but you can always double the recipe if you are making them for a large group or giving them away for the holidays to family and friends.  I plan to bake a few batches and tuck them in decorative boxes to bring with us to my in-law’s house this Thanksgiving and my parents’ house over Christmastime.

oatmeal choc chunk cookie 1

Ingredients:

  • 1 large egg
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups old-fashioned whole rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • pinch of salt
  • 1 heaping cup chopped dark chocolate, I used 1 giant bar of Hershey’s Special Dark, mildly sweet chocolate (6.8 oz.)

oatmeal choc chunk 6 cookies

oatmeal choc chunk birds eye

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking powder, salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chunk, and beat on low speed until just combined, about 30 seconds.
  4. Using a 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Place a few of your leftover chocolate chunk pieces on top of each mound of dough.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours (I refrigerated this batch for 5 hours). Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with parchment paper and lightly grease with butter or cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I baked 8 cookies per sheet) and bake for about 12 minutes for super soft cookies, or until edges have set and tops are just set.  Even if slightly undercooked, pale, and glossy in the center, don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

oatmeal choc chunk cookies on sheet

oatmeal choc chunk cookie bite

{Recipe, including ingredients and directions, adapted from the blog, Averie Cooks}

Enjoy!

xo gina