OAT-standing Oatmeal Cookies

So, oatmeal cookies, pretty freakin delicious, right? I might be alone on this one, but I am pretty sure I have never met an oatmeal cookie that I didn’t like – unless there are nuts involved, but that’s a different story. I mean, many oatmeal cookies come with raisins, I hate raisins, EXCEPT when they are in an oatmeal cookie, for some reason the rest of the cookie balances out my hatred of the raisins (or I just act like a 5 year old and pick the raisins out 1 by 1).

You get it, I love oatmeal cookies. Something about the crunchiness combined with the chewy factor and lets not forget the hint of cinnamon. Ooooo, that cinnamon gets me every time. Just love it.

Needless to say when I see a new recipe of these bad boys I am going to try it out. This recipe though, whoa baby, it is the tops. I am telling you, the bees knees. I literally JUST made them and as I finished eating the last one I was already thinking of when I will make them next and how awesome and perfect they will be crumbled on top of ice cream or as an ice cream sandwich! THE POSSIBILITIES ARE ENDLESS. One time I had the most amazing Turkey Hill brand ice cream that had chunks of oatmeal cookies in it, it was incredible, and these would be PERFECT for recreating that!

Also, sidenote, I have never seen that Turkey Hill ice cream since, how weird is that? Did I dream it up? I definitely didn’t because my friend Alix and I used to talk about it constantly. So it was definitely real. If anyone out there works for Turkey Hill, feel free to yell at them to bring back that flavor! Ok, thanks.

Ok, back to the cookies. This recipe is great because it has cornstarch. This tiny little ingredient does something awesome. It keeps the cookies from spreading. Which is awesome because that means you can cut out that pesky step of chilling the dough! It also helps to keep the cookies nice and chewy without sacrificing any crunch. Magical.

Lastly, we should probably discuss the choice of chocolate chunks. Now, as I have mentioned before, I really think that you should decide which type of chocolate to go inside your baked good based on what you are making. For instance, I like a mini chocolate chip for banana bread, chocolate slivers for ice cream, regular chips for cookies that have other similarly shaped items inside, and chunks for cookies where the chocolate is the only item. These preferences are from years of testing and trials and happy accidents (isn’t that how all the best innovations happen?). But, it is just a personal preference, you can go with whatever you would like. Other possible additions might be dried fruit like a raisin or a cranberry, nuts, or other types of chocolate like a dark chocolate and dried cherry combo would be killer.

Go make them. Right now. You will not regret it, I promise. Well, maybe you will if you are on a diet, because no diet has a chance against these cookies. But I swear they are worth it. So worth it.

Print Recipe

Oatmeal Chocolate Chunk Cookies

The ultimate oatmeal chocolate chunk cookie. Crispy around the edges and chewy on the inside.

Prep Time30 minutes mins

Cook Time15 minutes mins

Total Time1 hour hr

Course: Cookies, Dessert

Keyword: Cookies, Desserts

Servings: 8 XL Cookies

Equipment

• Stand or Hand Mixer
• Baking Sheet
• Mixing Bowls
• Mixing Spoon

Ingredients

• ½ cup Unsalted Butter room temperature
• ½ cup Brown Sugar
• ¼ cup Granulated Sugar
• 1 Egg
• 2 tsp Vanilla Extract
• ¾ cup Flour
• 1½ cup Rolled Oats
• 1 tsp Ground Cinnamon
• ½ tsp Baking Soda
• ½ tsp Salt
• 2 tsp Cornstarch
• 1 cup Semisweet Chocolate Chunks

Instructions

• Preheat the oven to 350°F
• Combine flour, oats, cinnamon, baking soda, salt, and cornstarch in a medium bowl.
• In a separate bowl, cream the butter and both sugars until light and fluffy. I used my mixer on medium but you definitely don't have to use one.
• Add egg and vanilla (or molasses) to the butter mixture. Mix until fully combined.
• Slowly add the dry to the wet mixture and stir until just mixed.
• Add in chocolate chunks (and anything else you want) at the end by hand.
•  Scoop out dough and roll each portion between your hands to form a ball. Place on the baking sheet with 2 (or more) inches between each cookie.*
•  Bake for a total of 15 minutes. **
• When the cookies are done baking let them cool in the pan for about 2 minutes before transferring to a cooling rack.
• Once cooled, ENJOY!

Notes

*You can pick the amount of dough per cookie, the original recipe calls for about 1/3 cup dough per cookie, I like my cookies extra-large so that is how I did mine. If you choose to make them smaller than 2 tablespoons each is aware that the cookies might not be as chewy.

 

**Halfway through the baking time I like to rotate the pan to ensure even baking, but that is not mandatory.

 

Adapted from a recipe by Jay’s Baking Me Crazy