Oatmeal Chocolate Chunk Cookies
The ultimate oatmeal chocolate chunk cookie. Crispy around the edges and chewy on the inside.
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