No one can say no to the question “do you want a cookie”? It’s just that they’re so addictive, delicious, soft and just what you need every single time. These chocolate chunk oatmeal cookies are like a small, delicious hug. They’re soft, just like I like my cookies. The texture is perfect with those oat bits you find as you eat them.
Let’s talk oats
Let’s talk about oats! It’s always best to use rolled oats rather than instant for these chocolate chunk oatmeal cookies. The fibre is less broken so your body processes it slower, prolonging that satisfied feeling in your tummy. If you like to eat oats in the morning, go check my overnight oats post ;). In this recipe, we also use oatmeal flour. You can buy it ready, or if you have a good food processor or blender, you can make it at home.
Chocolate chunk oatmeal cookies
You can use whichever chocolate you like for these cookies. If you like milk chocolate, it can be milk chocolate. If you rather eat dark chocolate, go for it. Also, if you prefer to use chocolate chips, go ahead ;)! The important thing is to use nice quality chocolate so you don’t eat any unnecessary flavourings or chemicals. For this recipe, I used 50% cacao chocolate that I previously chopped roughly. I also finished them with a bit of coarse sea salt which enhances the chocolate flavour. If you love chocolate cookies, you need to try my Chocolate Marshmallow Cookies.
To prevent these chocolate chunk oatmeal cookies from going hard, you need to not cook them too much. Try first with one cookie to adjust the cooking temperature in your oven. They should be golden underneath and that means they’re ready. When you remove them from the oven they will be really soft; so soft that they will feel like they will fall apart if you lift them. Let them cool slightly before lifting them from the baking tray.
- 120 g unsalted butter at room temperature
- 210 g brown sugar
- 1 egg
- 1 tsp vanilla essence
- 130 g all-purpose flour
- 1 tsp salt
- 45 g oatmeal flour
- 1½ tsp baking powder
- 120 g rolled oats
- 100 g chopped chocolate It can be dark chocolate or milk chocolate. You can also use chips.
- Beat the butter and brown sugar until you have a creamy texture. You can do it by hand using a whisk or with an electric mixer.
- Add the egg and vanilla essence and beat again until creamy.
- Add the salt, flour, oat flour, baking powder and rolled oats and mix. Finish by adding the chocolate chunks and mixing them in.
- Form balls of 2 tbsp worth of dough between your hands. Flatten them slightly and place them on a baking tray with silpat or baking paper. Leave about 3 fingers between the cookies as they grow in the oven.
- Bake in a preheated oven at 180°C / 350°F for 10-15min or until golden underneath. When you take them out of the oven they will be soft! Wait for them to cool down slightly before removing them from the tray. If they're hard then you take them out, it means you've cooked them for too long.
- Optional: top the cookies with extra chocolate and coarse sea salt when they come out of the oven.
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