One Bowl Oatmeal Chocolate Chunk Cookies
These one bowl Oatmeal Chocolate Chunk Cookies are everything: chewy, chocolatey, and ridiculously easy to make. With gooey pools of real chocolate, warm cinnamon, and a touch of vanilla, they’re the kind of cookies that disappear faster than you can say ‘just one more.
This recipe is being shared from The Feel Good Foodie Cookbook by Yumna Jawad. A national bestseller, this book has 125 simple, healthy recipes that are all about marrying the Middle East to the Midwest and finding joy in the process—from the creator of the popular Feel Good Foodie blog.
I’ve always been a fan of my grandma’s oatmeal cookies, but I love the texture of these and the added chocolate chunks. I’m sure grandma would understand! These one bowl oatmeal chocolate chunk cookies are chewy, gooey, and loaded with melty chocolate in every bite. They are simple to make and impossible to resist.
Ingredients Needed:
- Butter: Use unsalted butter, at room temperature.
- Sugar: You will need white sugar and brown sugar.
- Eggs: You will need one egg and one egg yolk.
- Cinnamon: Quality ground cinnamon is desired.
- Oats: Use old fashioned rolled oats.
- Chocolate: The recipe calls for using dark chocolate cut into chunks.
- Baking Basics: You’ll need all purpose flour, baking soda, salt and vanilla extract.
How to make Oatmeal Chocolate Chunk Cookies:
The complete, printable recipe is in the recipe card at the end of this post.
- Preheat the oven, and line baking sheets with parchment paper.
- Combine the wet ingredients with an electric mixer.
- Stir in the flour and oats.
- Fold in the chocolate chunks.
- Scoop dough onto baking sheets. Bake 9 to 11 minutes.
Recipe Tips
- Make sure your butter and eggs are at room temperature. This will allow the cookie dough to come together more easily.
- The cookie dough may be refrigerated to bake later.
- If you’re lighter on the baking time, these cookies will be more tender. The longer you bake them, the crispier they’ll be.
- Be sure to let the cookies cool on a rack to let the chocolate set. Then they’ll be fine to stack.
Chocolate Chunk Variations:
- Use chocolate chips (any flavor) in place of chocolate chunks.
- I like chopped milk chocolate in these cookies too (instead of dark).
- Chopped white chocolate may also be used.
- Butterscotch chips taste pretty amazing in these cookies.
How to store cookies:
To store cookies at room temperature, let them cool completely. Then store them in an airtight container for 3 to 5 days.
To freeze cookies, wrap them in plastic wrap or foil and then drop them into a large freezer baggie. Store in the freezer for up to 3 months.
What You’ll Love About These Cookies:
- They’re delicious, and everyone you share them with will think they’re delicious too.
- These cookies freeze well. Then you can save some to enjoy later!
- They are fun step-up from making traditional oatmeal cookies.
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Position a rack in the center of the oven and preheat the oven to 350℉. Line two baking sheets with parchment paper.
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In a large bowl, use an electric mixer to combine the butter, brown sugar and white sugar until completely incorporated, about 3 minutes. Beat in the egg, egg yolk, cinnamon, vanilla, baking soda and salt until completely smooth, about 1 minute.
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Using a wooden spoon, stir in the flour and oats until no streaks of flour remain. Fold in the chocolate.
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Using a medium cookie scoop, scoop about 1 ½ tablespoons of the dough and place it on one of the prepared baking sheets. Repeat with the remaining cookie dough, making sure the cookies are placed at least 2-inches apart.
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Bake the cookies until they’re golden brown and firm around the edges, 9 to 11 minutes. Cook the cookies on the baking sheets before enjoying.
Serving: 1cookie, Calories: 141kcal, Carbohydrates: 20g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 22mg, Sodium: 54mg, Potassium: 62mg, Fiber: 1g, Sugar: 12g, Vitamin A: 141IU, Vitamin C: 0.01mg, Calcium: 17mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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