Oatmeal Chocolate Chunk Cookies
oatmeal chocolate chunk cookies
Total time time: 2 hours
Yield: 18 cookies
Ingredients
Unsalted butter: 1 cup (2 sticks, 230g)
Flour: 1-1/3 cups (173g)
Baking soda: 3/4 teaspoon
Kosher salt: 1 teaspoon
Cinnamon: 1 teaspoon
Dark brown sugar (Packed): 1 cup (200g)
Granulated sugar: 1/2 cup (100g)
Whole eggs (Large): 2
Egg yolk (Large): 1
Vanilla extract: 2 teaspoons
Rolled oats (Old fashioned, not instant): 2-1/2 cups (250g)
Semisweet chocolate chunks (or chips): 1 cup
A Few Notes:
These are thick & chewy cookies. They’ll have a crunchy edge but will be deliciously chewy on the inside.
It’s OK to substitute the chocolate with whatever you like (even, blegh, raisins). I like adding 1/2 cup each of sweetened coconut flakes and chopped walnuts (if you do this, I’d suggest dropping the oats down to 2-1/4 cups).
Sprinkle a bit of Maldon salt on the top of each dough ball before baking if you wanna be fancy.
Pairs Well With:
*Special equipment: Baking sheet, parchment paper
The How To:
Brown your butter! Heat a medium skillet over medium heat. Add the butter and heat until brown and nutty, stirring often. Watch it carefully, and remove from the heat as soon as it reaches a deep caramel color. Pour it into a heat proof bowl, cover, and refrigerate for 30 minutes (it will still be melted when you pull it out - we’re just looking for not hot!)
In a medium bowl, whisk together the flour, baking soda, kosher salt, and cinnamon.
In the bowl of a stand mixer, cream together the butter and sugars on medium high for about two minutes (it won’t look smooth). Scrape down the bowl. Add the whole eggs, egg yolk, and vanilla extract and beat on medium high until light colored and smooth, about a minute more.
Add the flour mixture and mix on low until incorporated. Scrape down the bowl. Add the oats and chocolate chunks and mix on low just until combined. Give it a good stir with a wooden spoon to make sure everything’s evenly incorporated.
Refrigerate the dough for about an hour. While you’re waiting, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Roll the dough into balls, using about 3 tablespoons of dough per ball (I like to use a large cookie scoop for this!). Place them 4 inches apart on the baking sheet - I can fit 6 on my half sheet pan.
Bake at 350 degrees F for 13-15 minutes, until set around the edges - the middle will still look gooey! Cool on a wire rack, but make sure to eat one when they’re warm.
These keep for a week, sealed in an airtight container.
