Oatmeal Chocolate Chunk Cookies

These are seriously the best oatmeal chocolate chunk cookies - crisp on the edges and soft, chewy and gooey on the inside. Plus, they’re quick and easy to make (no chilling required).

A secret step for these cookies is to roughly chop your chocolate chunks. And yes, they must be chunks. Chopping the chocolate gives you a combination of big chunks, shavings, and a fine chocolate powder. The larger chunks will create puddles of melted chocolate while the finer shavings and powder will speckle the dough and give you the best chocolate flavor in every bite.

Oatmeal Chocolate Chunk Cookies

Makes 16 large cookies

Ingredients

• 1 2/3 cups all-purpose flour

• 3/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1 cup salted butter

• 1 cup fine cane sugar

• 1/2 cup packed brown sugar

• 1 egg

• 2 teaspoons vanilla extract

• 1 1/2 cups quick-cooking rolled oats

• 1 (10 oz) bag dark chocolate chunks (trust me, chunks make a huge difference)

• Flaky sea salt (Optional)

Directions

1. Preheat oven to 350°F. Line or grease a large 9x13 inch baking sheet.

2. In a medium bowl, combine the flour, baking soda, salt, and cinnnamon. Set aside.

3. Soften the butter on the stovetop or microwave until about it’s about half melted.

4. Add the melted/soft butter to a bowl of an electric mixer fitted with the whisk attachment. Add the cane sugar and brown sugar and beat until creamy. Beat in the egg, then the vanilla. (If you don’t have an electric mixer you can do this by hand with a whisk)

5. Slowly add in the flour mixture until combined.

6. Add the oats and mix until combined.

7. Roughly chop the chocolate chunks. Don’t skip this step! Chopped chocolate is a game-changer. Add to the dough and mix to combine.

8. Scoop 1/4 cup balls of dough onto the prepared baking sheet, spaced 2-3 inches apart. (6 cookies per sheet if using a 9x13 inch pan)

9. Bake for 11-14 minutes. Edges should be start to look golden brown.

10. Remove from oven and immediately (and kind of aggressively- sorry neighbors) bang the pan on the counter a couple of times to deflate the cookies.

11. Let cool for 5-10 minutes.

Recipe Notes:

• You can use chocolate chips, but you won’t get those big puddles of chocolate. If using chips, I still recommend chopping them.

• Store cookies in an airtight container.