Ingredients
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 3/4 teaspoon cinnamon
- 3 cups old-fashioned rolled oats
- 12 ounces semisweet chocolate, from a bar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1.5 teaspoons vanilla extract
- 1 large egg, at room temperature
Prep the Oven and Chop the Chocolate
Adjust an oven rack to the center position and preheat the oven to 375F. Line a baking sheet with parchment paper.
Take the bar of semisweet chocolate and chop it on a cutting board. You want a deliberate variety of sizes: some large chunks (about the size of an almond), some smaller pieces, and all the fine shards and dust from the chopping process. This texture is essential.
Make the Cookie Dough
In a medium bowl, whisk together the flour, baking soda, kosher salt, and cinnamon.
In a large bowl, using an electric mixer, beat the softened butter with both the light brown and granulated sugars on medium-high speed for ~2-3 minutes, until the mixture is light and fluffy.
Add the vanilla and the egg, mixing on low speed until just combined.
Add the flour mixture to the bowl and stir with a wooden spoon or spatula until it is almost fully incorporated, but a few streaks of flour are still visible. Add the rolled oats and stir until they are evenly coated in the dough.
Finally, fold in all of the chopped chocolate—the big chunks, small pieces, and fine shavings.
Bake and Cool the Cookies
Scoop the dough by the heaping tablespoon onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake for ~9-11 minutes. The cookies are done when the edges are set and golden, but the centers still look soft and slightly underdone. They will continue to cook on the hot pan after you remove them from the oven.
Let the cookies cool on the baking sheet for 5 minutes. This is a crucial step; they need this time to firm up before you can move them without breaking them apart. After 5 minutes, transfer the cookies to a wire rack to cool completely.
Oatmeal Chocolate Chunk Cookies
Ingredients
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 3/4 teaspoon cinnamon
- 3 cups old-fashioned rolled oats
- 12 ounces semisweet chocolate from a bar
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1.5 teaspoons vanilla extract
- 1 large egg at room temperature
Instructions
- Preheat the oven to 375°F and line a baking sheet with the parchment paper.
- Chop the chocolate bar into varied sizes – from almond-sized chunks to fine shavings.
- Whisk together the flour, baking soda, the kosher salt, and the cinnamon in a medium bowl.
- Beat the butter with both sugars using an electric mixer on medium-high until light and fluffy, about 2-3 minutes.
- Mix in the vanilla and the egg on low speed until just combined.
- Stir in the flour mixture with a wooden spoon until almost incorporated.
- Add the oats and stir until evenly distributed in the dough.
- Fold in all the chopped chocolate pieces and shavings.
- Drop heaping tablespoons of dough onto the prepared sheet, spacing 2 inches apart.
- Bake for 9-11 minutes until the edges are golden but the centers remain soft.
- Let cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
