Oatmeal chocolate chunk cookies are thin, chewy, crisp at the edges, and totally addictive.
2 sticks unsalted butter, at room temperature
1 C dark brown sugar, packed
2/3 C granulated sugar
1 large egg
1 egg yolk
1 tsp vanilla
1 C all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
1 1/2 C rolled oats
7 ounces dark chocolate, coarsely chopped
Preheat oven to 375° F.
Using a stand mixer or hand mixer, cream the butter, brown sugar, and granulated sugar together at high speed until fluffy and light beige in color – about 2-3 minutes. Add eggs and vanilla, and mix to combine, scraping down the sides of the bowl with a rubber spatula.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Add it to the butter, sugar, and egg mixture and mix just until no dry flour remains. Then add the oats and chocolate and mix until combined.
Cover and chill the dough in the fridge for at least 20 minutes, and up to overnight.
Drop two tablespoon scoops on a parchment lined baking sheet leaving about 2 inches of room between each cookie (6 to a sheet) and bake on the middle rack for 11-13 minutes, or until the cookies are set and light golden at the edges, but still quite wet in the middle. When they’re done, pull the entire sheet of parchment off the sheet and onto the counter. Let the cookies cool for five minutes before using a thin spatula to transfer them from the parchment to a cooling rack. Repeat with the remaining cookie dough.
Room temperature ingredients will always combine more easily together. If you forgot to soften your butter though, you can fill a glass with very hot water, empty the water out, and then invert the glass on top of your butter and let it sit for 15 minutes. This will soften your butter enough for a mixer to handle the rest.
Chopping your own chocolate allows you to choose exactly how sweet or bitter you want your cookie to be. Also chopping it yourself gives you big, irregular chunks, which are just delightful.
These will look very under baked in the center, but they will set up as they cool. If you overbake though, no worries – they will just be less chewy and more crispy, but still delicious.
You can totally scoop the dough and freeze it for later. Just freeze your pre-portioned dough on a sheet tray until solid and then throw the dough balls into a zip-top bag. Baking time will be longer by about five minutes.
Keywords: Oatmeal chocolate chip cookies, thin cookies, chewy cookies