Description
These Dark Chocolate Chunk Oatmeal Cookies are soft and chewy with a rich blend of cinnamon-spiced oats and large chunks of semi-sweet chocolate. Sweetened with brown sugar and molasses, these cookies are irresistibly flavorful and perfect for any chocolate and oatmeal lover seeking a comforting, homemade treat.
Ingredients
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; prefer Grandma’s brand)
Dry Ingredients
- 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Other Ingredients
- 3 cups (255g) old-fashioned whole rolled oats
- Two 4-ounce semi-sweet chocolate bars, chopped (about 1 and 1/2 cups)
- Optional: coarse sea salt for topping
Instructions
- Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened butter with the brown and granulated sugars on medium speed until smooth, about 3 minutes. This step incorporates air for a light cookie texture.
- Add Eggs and Flavorings: Mix in the eggs one at a time on high speed until fully combined, about 1 minute, scraping down the sides and bottom of the bowl as needed. Add vanilla extract and molasses, mixing again on high speed until incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to ensure even distribution of leavening and spices.
- Mix Dry with Wet: Add the dry ingredients to the wet mixture and mix on low speed until just combined. Then, beat in the rolled oats and chopped semi-sweet chocolate on low speed until evenly distributed. The dough will be thick and sticky.
- Chill the Dough: Refrigerate the dough for 30 to 60 minutes to firm up, which helps control spreading during baking. If chilling for over an hour up to two days, allow the dough to return to room temperature for at least 30 minutes before shaping.
- Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Shape and Bake Cookies: Using a cookie scoop (about 1 and 1/2 tablespoons per cookie), roll dough balls and place them 2 inches apart on prepared baking sheets. Bake for 11 to 12 minutes until edges are lightly browned but centers remain soft and underbaked.
- Add Salt and Cool: Immediately upon removing the cookies from the oven, sprinkle a pinch of coarse sea salt on top if desired. Let cookies cool on the baking sheet for 5 minutes so they can set before transferring to a wire rack to cool completely.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
Notes
- Using old-fashioned rolled oats provides the best chewy texture; quick oats are not recommended.
- Chilling the dough helps control cookie spread and improves flavor, but cookies can still be baked without chilling if in a hurry.
- Coarse sea salt is optional but enhances the chocolate flavor by providing a salty contrast.
- For shorter chilling times, allow dough to rest on the counter for a few minutes to make scooping easier.
- If refrigerated for more than an hour, let dough soften at room temperature before baking to ensure even spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
