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Chewy Oatmeal Chocolate Chunk Cookies

Chewy Oatmeal Chocolate Chunk Cookies


If you're a fan of oatmeal cookies, then you're going to love these chewy oatmeal chocolate chunk cookies. Semisweet chunks of chocolate combined with the goodness of oatmeal; what could be better?! These cookies contain more brown sugar than white, which makes them extra chewy. The richness of pure butter makes them so delectable you won't be able to stop at one, and a dash of cinnamon amps up the flavour. They're slightly crispy on the outside, and super soft on the inside. And because they contain oats, they're perfectly acceptable as breakfast! ;) 


Chewy Oatmeal Chocolate Chunk Cookies


1 & 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups old fashioned rolled oats
1 & 1/2 cups semisweet chocolate chunks (can substitute chocolate chips)


  1. In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
  2. In a large bowl, beat the butter with an electric hand mixer or stand mixer, until smooth (about 1 minute). Add both sugars and beat on medium-high speed until creamed, about 2 minutes. 
  3. Add the eggs and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides of the bowl as needed and beat again to combine. 
  4. Add the dry ingredients to the wet mixture and beat on low speed to combine. Beat in the oats. Using a rubber spatula, gently stir in the chocolate chunks. The dough will be thick and sticky. Cover and chill the dough in the refrigerator for at least an hour (or up to 4 days). If chilling for longer than a few hours, allow dough to sit at room temperature for 30 minutes before scooping. 
  5. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a baking sheet with parchment paper or a silicone baking mat. 
  6. Scoop cookie dough, about 3 tablespoons of dough per cookie, and place on the baking sheet about 4 inches apart. I put 8 balls of dough on each baking sheet. 
  7. Bake for 13-14 minutes, until lightly browned on top and sides. 
  8. Remove from oven and allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Be very careful when transferring the cookies as they will be very soft. Once cooled, store the cookies at room temperature in an air-tight container. 

Notes: Refrigerating the cookie dough for at least an hour is mandatory. If you don't chill the dough, the cookies will overspread. Cookies will keep for up to 1 week in an air-tight container. Make ahead: You can make the dough and store it in the refrigerator for up to 4 days before baking. Baked cookies can be frozen for up to 3 months. 

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