Yield: 16 oatmeal chocolate chunk cookies // Total Time: 1 hr. 10 min. // Disclaimer: This post includes affiliate links.
Oatmeal chocolate chunk cookies are my absolute favorite cookie, which is why I obviously had to make them for national oatmeal cookie day! These oatmeal chocolate chunk cookies are so soft and chewy, with melted chocolate spread all throughout the dough. Plus, we make them with brown butter to make them stand out and have even more flavor than your standard oatmeal cookie.
Weigh your ingredients
- Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient and can easily throw off a recipe. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
- When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cookies super tough and chewy. You’ll want to be extra careful when you add in the matcha as well!
Underbake for perfect cookies
- Cookies continue baking after they have been taken out of the oven. If you used a 3 tbsp. cookie scoop & use an oven thermometer, these will be ready to take out at the 10 minute mark!
- The secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
Room temperature ingredients
- You’ll want your cold ingredients at room temperature for this recipe so that they all come together to form a nice, cohesive dough. For beforehand, take out the egg and egg yolk at least 30 minutes and up to 1 hr. 30 min. before starting the recipe. To bring an egg to room temperature quickly, you can place it under hot water for 1 minute. The butter doesn’t need to be at room temperature prior to starting the recipe, you’ll just want to make sure that it isn’t extremely hot when you start making the cookies or else you could cook the eggs.
Weigh the brown butter
- I highly recommend weighing the butter after you have browned it. You should be left with at least 135g of butter after browning. If you don’t have this amount, simply add in enough water to equal 135g. This will ensure that your cookies have enough moisture and don’t turn out super dry!
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Rolled oats: for texture. You can substitute in instant oats but be aware that it will change the texture of the cookies!
Baking powder: for helping the cookies rise.
Baking soda: for helping the cookies rise and to help them brown nicely.
Salt: to help balance and bring out the sweetness of the cookies
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies.
Light brown sugar: for flavor, sweetness, and adding mositure.
Granulated sugar: for sweetness and helps lock in moisture.
Egg: for binding and for moisture. An extra egg yolk in the dough helps make it more rich!
Vanilla: for flavor. I use and love this vanilla extract!
Semi sweet chocolate bar: for getting those perfect pockets of chocolate spread all throughout the cookies. You can easily substitute in your favorite chocolate chips as well!
How to: oatmeal chocolate chunk cookies
Here are the steps to follow to make these cookies. You can find the complete recipe (which is printable!) at the end of this blog post.
1. Make the brown butter. The most delicious part of this recipe. In a small saucepan over medium heat, melt the butter. Continue to stir occasionally until the mixture turns amber in color and you can see brown specks in the butter (those are the flavor bits!) Remove the butter from the heat and chill it in the fridge for 10 minutes.
2. Chop up the chocolate. While you’re waiting for the butter to cool down, chop up the chocolate bar that you want to use.
3. Mix the wet ingredients. Once the butter is warm but not hot, mix in both sugars. Then, mix in the egg, egg yolk, and vanilla until well combined.
4. Add in the dry ingredients. Add in the flour, oats, baking powder/soda, and salt. Fold the ingredients together just until a few flour streaks remain (pictured above), then add in the chocolate. Stir just until no flour streaks remain.
5. Bake. Dish out the cookies using a 3 tbsp. cookie scoop and bake for 10 minutes.
6. Get perfect cookies. Once the cookies come out of the oven, I recommend “scooting” them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
7. Serve and enjoy!
Oatmeal chocolate chunk cookies Q & A
Can I double these oatmeal chocolate chunk cookies?
- Of course! Simply double all the ingredients in this recipe to make 32 delicious oatmeal chocolate chunk cookies. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
Can I make these cookies ahead of time?
- Definitely! Cookie dough only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again!
How to store oatmeal chocolate chunk cookies.
- Like most baked goods, these cookies will definitely taste the best on the day that they are baked. They will last for up to 3 days stored in an airtight container at room temperature.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Oatmeal chocolate chunk cookies troubleshooting
Help! My cookies turned out dry and crumbly.
- There are two main reasons that this might have occurred but the #1 culprit is always not measuring the flour. If you use cup measurements, you run the risk of adding too much flour to the dough which can make it super dry. Another reason could be that you browned the butter for too long which resulted in a lot of moisture loss. I recommend weighing the butter after you brown it and adding in water to reach 135g, if you don’t have at least 135g.
My cookies spread too much during baking.
- I would say that there are three reasons that this might have occurred, two of them being the inverse of above. Not adding enough flour could be an issue (I seriously can’t recommend weighing enough!) Also, if you did not brown your butter properly you would be left with more butter in the cookies, leading to more spreading. Brown the butter until it turns amber in color and has brown specks throughout. You should be left with 135g, and no more than 140g. The third reason would be not chilling for at least 30 minutes. Chilling, although annoying, is essential to getting a thick and chewy cookie!
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make these oatmeal chocolate chunk cookies?
If you made these oatmeal chocolate chunk cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Oatmeal Chocolate Chunk Cookies
- 175 g all purpose flour (1 ½ c.)
- 100 g rolled oats (1 ¼ c.)
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 170 g unsalted butter (¾ c.)
- 160 g light brown sugar (¾ c. + 1 tbsp.)
- 50 g granulated sugar (¼ c.)
- 1 egg + 1 egg yolk room temperature
- 1 tsp. vanilla extract
- 170 g semi sweet chocolate (1 c.)
- Brown the butter. In a small saucepan over medium heat, melt the butter. Continue to stir occasionally until the mixture turns amber in color and you can see brown specks in the butter. Remove the butter from the heat and chill it in the fridge for 10 minutes.
- While the butter is cooling, chop up the chocolate.
- To a medium sized mixing bowl, add in the brown butter and both sugars. Whisk until combined, then whisk in the egg, egg yolk, and vanilla.
- Add in the flour, oats, baking powder, baking soda, and salt. Fold the dough together using a rubber spatula until almost all of the dry ingredients have been incorporated.
- Add in the chocolate, and fold the dough together just until no flour streaks remain. Cover and chill in the fridge for at least 30 min.
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat. Use a 3 tbsp. cookie scoop to dish out the cookies, leaving at least 2" between each cookie to allow room for spreading.
- Bake for 10 minutes, or until the edges begin to brown. Leave the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool. Serve and enjoy!