Oatmeal Chocolate Chunk Cookies
The key to these cookies is the chocolate. Instead of chips, this recipe uses a bar of chocolate chopped into a variety of sizes. You get large, melty pools from the big chunks, smaller pockets of flavor from the medium pieces, and an intensified chocolate flavor throughout the dough from the fine shavings. A subtle amount of cinnamon in the background makes the chocolate taste even more chocolatey.
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.
Notes
The varied chocolate pieces are essential - large chunks create melty pools, while fine shavings enhance the chocolate flavor throughout.
The cinnamon intensifies the chocolate taste.