These Bakery Style Oatmeal Chocolate Chunk Cookies are large perfectly crisp yet soft cookies that will bring a smile to everyones faces! Simple cookie ingredients, perfect texture, amazing cookie recipe!
Oatmeal Cookies
If you’re not an oatmeal cookie fan, I’m about to change your mind with this oatmeal cookie recipe. These cookies are packed with chocolate chips and oatmeal which make for a perfectly textured cookie. I made these oatmeal cookies extra large, but feel free to use a normal size cookie scoop if you’d like. If you choose to make a smaller cookie, adjust your baking time a minute or two. Enjoy!
Try my Oatmeal Butterfinger Chip Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- butter– I generally use salted butter in my recipes, but unsalted works fine too.
- granulated sugar– This fine white sugar gives the cookies their sweetness.
- light brown sugar– Make sure to pack your brown sugar when measuring in the measuring cup.
- egg– For consistency, I use large eggs in my baking.
- vanilla– For best tasting results, use pure vanilla.
- flour– All-purpose flour is the main dry ingredient in the cookies.
- quick oats– Find quick oats in the baking section or cereal section of the grocery store.
- salt– I use kosher salt for my cooking and baking.
- baking soda– Baking soda helps the cookies rise during baking.
- chocolate chunks– Chocolate chunks can be found near the chocolate chip section of the baking isle. You can also chop your own chunks with a large chocolate bar. Trader Joe’s has a great block of chocolate.
How To Make Oatmeal Cookies
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Cream butter and sugars until light and fluffy, about 1-2 minutes. Add egg and vanilla beating until well combined.
- Slowly add flour, oats, salt, baking soda, and chocolate chunks until just combined.
- With a large cookie scoop, scoop dough onto the prepared baking sheet 2 inches apart.
- Bake for 14-15 minutes, until golden brown around the edges.
- Remove and let cool on the baking sheet for 10 minutes before removing. Serve warm or at room temperature.
I used about a 3 tablespoon size cookie scoop. Leave a good 2 inches if you bake large cookies like this.
The oatmeal cookies are crispy around the edges, soft and chocolate magic in the middle.
How To Serve
Serve these oatmeal cookies for any occasion where a cookie is needed. They’re great for parties, bake sales, family gatherings, cookie exchanges and holidays!
How To Store Leftovers
Store any leftover cookies in an airtight container for up to 3 days. They can be left on the counter or in the refrigerator for a harder, chewier leftover cookie.
Tips For Making The Best Cookies
- Don’t alter the recipe, use all ingredients as listed.
- For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Do not ever grease your cookie sheets. Will make cookies spread and change texture.
- Don’t skip creaming your butter and sugars for a good 1-2 minutes. Helps create a fluffy, chewy cookie.
- Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
- Don’t overtake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
- Let cookies cool completely before storing in containers. This will keep their crispness
Bakery Style Oatmeal Chocolate Chip Cookies
Equipment
- Oven
- baking sheet
- parchment paper
- mixing bowl or stand mixer
- measuring cups
- measuring spoons
- mixing spoon
- cookie scoop
Ingredients
- 1 stick unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup quick oats
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 heaping cup chocolate chunks
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- Cream butter and sugars until light and fluffy, about 1-2 minutes. Add egg and vanilla beating until well combined.
- Slowly add flour, oats, salt, baking soda, and chocolate chunks until just combined.
- With a large cookie scoop, scoop dough onto the prepared baking sheet 2 inches apart. Bake for 14-15 minutes, until golden brown around the edges.
- Remove and let cool on the baking sheet for 10 minutes before removing. Serve warm or at room temperature.
Nutrition
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