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Oatmeal Chocolate Chunk Cookies

The ultimate oatmeal chocolate chunk cookie. Crispy around the edges and chewy on the inside.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8 XL Cookies
Course: Cookies, Dessert
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Preheat the oven to 350°F
  2. Combine flour, oats, cinnamon, baking soda, salt, and cornstarch in a medium bowl.
  3. 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.
  4. Add egg and vanilla (or molasses) to the butter mixture. Mix until fully combined.
  5. Slowly add the dry to the wet mixture and stir until just mixed.
  6. Add in chocolate chunks (and anything else you want) at the end by hand.
  7.  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.*
  8.  Bake for a total of 15 minutes. **
  9. When the cookies are done baking let them cool in the pan for about 2 minutes before transferring to a cooling rack.
  10. 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