Oatmeal Chocolate Chunk Cookies

Oatmeal Chocolate Chunk Cookies

Scroll to find recipe and step by step instructions.

Serving Size:

  • recipes makes approximately 12 cookies

Measurements:

  • 3/4 cup room temperature butter

  • 1/2 cup white sugar

  • 1/2 cup brown sugar

  • 1 tbsp molasses

  • 1 egg

  • 2 tsp vanilla

  • 1 1/2 cup all purpose flour

  • 1 1/2 cup old fashioned oats (do not use instant)

  • 1/2 tsp baking soda

  • 1 tsp baking powder

  • 1 tbsp cinnamon

  • 1 crushed bar of chocolate (I used Lindt 90% cocoa dark chocolate bar)

  • flakey sea salt

Step By Step

  • Step 1

    • Preheat oven to convection 350 degrees fahrenheit.

    • Beat butter until it turns an off-white color (about 2-3 minutes)

  • Step 2

    • Add in white sugar and brown sugar.

    • Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

  • Step 3

    • Add your egg

    • Mix in vanilla and molasses.

  • Step 4

    • Add flour, oats, baking soda, baking powder, and cinnamon to form your dough.

  • Step 5

    • Chop up chocolate bar (or just use 1 cup chocolate chips) and add to your dough.

  • Step 6

    • Use a 1/3 cup scoop and then place a single ball of dough on baking tray.

  • Step 7

    • Bake cookies for 10-13 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside.

  • Step 8

    • For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean.

  • Step 9

    • Add flakey sea salt on top and your done!

    • You can store these in fridge for up to 12 days or store at room temperature for 10 days!

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