Best Oatmeal Chocolate Chunk Cookies Recipes

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

SALTY OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper.
• In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.
• Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.

CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES

Steps:

• I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
• Preheat oven to 350 degrees.
• Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
• Whisk flour, baking powder, baking soda and salt in medium bowl.
• In second medium bowl, stir together, oats, pecans, cherries and chocolate.
• In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
• Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
• Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
• With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
• Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• Divide dough evenly into 16 portions; about 1/4 cup each.
• Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
• Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
• Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.

CHOCOLATE CHUNK OATMEAL COCONUT COOKIES

Steps:

• Preheat oven to 375°F.
• Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.
• Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.
• Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

OATMEAL PECAN CHOCOLATE CHUNK COOKIES

Steps:

• In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.
• In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight.
• Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down
• Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days.

SUPER YUMMY CHOCOLATE CHUNK OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
• In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
• With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
• Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
• When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
• Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES FROM AMERICA'S TEST KITCHEN RECIPE - (4.3/5)

Steps:

• Place an oven rack in the middle of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another medium bowl, mix together dried cherries, toasted pecans, oats, and chocolate chips. In the bowl of a stand mixer, mix together butter and sugar until no lumps remain, about 1 minute. Add the egg and vanilla, stopping to scrape the sides of the bowl with a rubber spatula if necessary and mix for about 30 seconds. On low-speed, slowly add the flour mixture until just combined. Then turn off the mixer and fold in the oats and cherry mixture with a rubber spatula. Roll dough into 1/4-inch balls and place on the baking sheet, lightly flattening each ball to 1-inch thickness. Place the balls 2 1/2 inches apart on the cookies sheets. Bake the cookies one sheet at a time for 20-22 minutes, rotating the cookie sheet halfway through, until cookies are medium brown and the edges are set. Don't worry, the cookies will appear a little underbaked in the middle. Let the cookies cool for 5 minutes on the cookie sheet and transfer to a wire rack to cool completely.

HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
• Spread the oats out on a baking sheet and bake until light golden brown, 10 to 12 minutes. Reserve 1/4 cup of the oats for sprinkling and transfer the remaining oats to a medium mixing bowl to cool. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until lighter in color and slightly fluffy, about 5 minutes, scraping down the sides of the bowl several times. Beat in the egg and vanilla until very fluffy, 2 to 3 minutes more.
• In the mixing bowl with the cooled oats, add the flour, cinnamon, baking powder and salt, and mix to combine. Reduce the mixer speed to low, then add the flour mixture to the butter and beat until just combined. Stir in the dates and chocolate by hand.
• Drop level tablespoons of the dough on the baking sheets, leaving at least 1-inch of space around each cookie, about 30 cookies total. Sprinkle the cookies with the reserved toasted oats. Bake until the cookies are lightly golden, 12 to 15 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375°F.
• In a mixer, beat butter or margarine and sugar together until light and fluffy.
• Add eggs mixing well.
• Combine oats, flour, baking soda and salt in a separate bowl.
• Add dry ingredients a little at a time to the butter mixture, mixing well after each addition.
• Stir in by hand the cranberries then the white chocolate chips.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 10-12 minutes or until golden brown.
• Cool on wire rack.

CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES

Steps:

• 1. Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. 2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate. 3. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed. 4. Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake. 5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

MEAN CHEF'S OATMEAL PECAN CHOCOLATE CHUNK COOKIES

Steps:

• In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
• Set dry ingredients aside.
• In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy.
• Add vanilla, milk, and eggs; mix well.
• Add reserved dry ingredients, and beat until just combined.
• Remove bowl from mixer, and fold in oats, chocolate, and pecans.
• Place dough in the refrigerator until firm, at least 2 hours or overnight.
• Heat oven to 350°.
• Line two baking sheets with parchment paper, and set aside.
• Remove dough from refrigerator.
• Using an ice-cream scoop, shape into 2-inch-diameter balls.
• Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven.
• Bake until golden, but still soft in center, 15 to 16 minutes.
• Remove from oven, and place on a wire rack to cool completely.
• Repeat with remaining dough.
• Store in an airtight container up to 2 days.

OATMEAL PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven 375.
• Beat butter and peanut butter in large mixing bowl until combined.
• Add sugar, brown sugar, baking powder and soda, beating until combined, scraping down sides of bowl occasionally.
• Beat in eggs and vanilla.
• Beat in flour.
• Stir in oats and chocolate with spoon.
• Drop from tablespoon 3 inches apart, onto an ungreased cookie sheet.
• Bake in preheated oven 8-10 minutes or until edges are lightly browned.
• Remove to rack to cool.

PEANUT BUTTER OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375. Mix flour, oats, baking soda, baking powder and salt; set aside.
• Beat sugars, butter and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2" apart, onto ungreased baking sheets.
• Bake 12-13 minutes or until lightly browned. Cool 1 minute; remove from baking sheets to wire rackes. cool completely.

AARON'S CHOCOLATE CHUNK OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

OATMEAL CHOCOLATE CHUNK LACTATION COOKIES

Steps:

• Mix oats, whole wheat flour, all-purpose flour, yeast powder, flaxseed, chia seeds, cinnamon, baking powder, baking soda, and 1/4 tsp. fine sea salt in a large bowl.
• Using an electric mixer on medium speed, beat sugar, coconut oil, and butter in another large bowl, scraping down sides as needed, until fluffy, about 5 minutes. Add eggs and vanilla and beat until incorporated, about 4 minutes. Add applesauce and beat for just a few seconds (it will break the mixture slightly and look lumpy; that's okay).
• Reduce mixer speed to low. Gradually add dry ingredients and beat just to combine. Using a wooden spoon, stir in chocolate chips, cranberries, and coconut flakes (if using). Chill dough at least 1 hour and up to overnight.
• Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Coat parchment with nonstick spray.
• Using a 1/4-cup (2.5-oz.) scoop, portion dough on prepared baking sheet, spacing 1"-2" apart (you'll get 6 per sheet). Flatten top of each cookie with your hand, then season lightly with flaky sea salt. Bake cookies until golden brown, 12-14 minutes.
• Let cookies cool on baking sheets about 5 minutes, then transfer to a wire rack and let cool completely (if moved immediately, they will crack and start to break apart). Repeat with remaining dough.
• Do Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature, or place in a freezer-safe bag and freeze up to 1 month. Reheat by microwaving on low about 1 minute.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Mix all ingredients Bake at 375 for 10-12 minutes

MILK CHOCOLATE CHUNK PEANUT BUTTER-OATMEAL COOKIES

Steps:

• 1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. 2) Combine the sugars, peanut butter, butter, salt, baking soda, and vanilla, beating until smooth. 3) Add the egg, beating to combine. 4) Stir in the oats and flour, then the milk and chocolate chunks. 5) Drop the dough by the tablespoonful onto the prepared baking sheets, leaving about 1 1/2" between them. A tablespoon cookie scoop works well here. 6) Bake the cookies for about 12 to 14 minutes, until they're a medium golden brown. 7) Remove the cookies from the oven, and transfer them to a rack to cool.

SALTY OATMEAL CHOCOLATE CHUNK COOKIES (MAKES 28 - 30 COOKIES )

Steps:

• In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again. Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature. If you prefer cookies thin and crisp, bake them straight from the mixing bowl. If you prefer them chewy in the middle and crisp outside, chill the balls of dough

CHOCOLATE CHERRY CHUNK OATMEAL COOKIES

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in chocolate chunks and cherries. Cover dough and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before continuing.) Arrange 2 racks in center of oven; preheat to 350°F. Butter 2 baking sheets. Form dough into balls, using 1/4 cup dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10 minutes, then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes. Transfer to racks to cool completely. (Store airtight at room temperature.)