Soft Oatmeal Chocolate Chunk Cookies

Irresistibly Chewy, Crispy-Edged, and Packed with Chocolate

These soft oatmeal chocolate chunk cookies strike the perfect balance between hearty and indulgent. With chewy centers, crisp edges, and melty pools of chocolate throughout, they’re a classic treat elevated to pure comfort-food bliss. The oats add a satisfying texture and a hint of wholesomeness, while the rich chocolate chunks take the flavor to the next level.

Whether you’re baking for a casual snack, a sweet lunchbox surprise, or a batch to share with friends and family, this tried-and-true recipe (with over 3,000 glowing reviews!) is guaranteed to become a go-to favorite.

Ingredients

Wet Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 heaping cup (220g) brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups (270g) quick-cooking oats

Add-Ins

• 1 1/2 cups (270g) semi-sweet chocolate chunks or chips
• 1 cup (115g) chopped walnuts (optional, but highly recommended)

Instructions

1. Preheat Oven
   Set your oven to 175°C (350°F). Line baking sheets with parchment paper or leave ungreased.
2. Cream Butter and Sugars
   In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until pale and fluffy (about 3–4 minutes using a hand or stand mixer).
3. Incorporate Wet Ingredients
   Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients
   In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Mix It All Together
   Gradually add the dry ingredients to the wet mixture. Mix just until combined—avoid overmixing.
6. Add Oats and Chocolate
   Stir in the oats, chocolate chunks, and chopped walnuts if using. Mix until evenly distributed.
7. Shape the Cookies
   Use a cookie scoop or tablespoon to drop dough onto the baking sheets, spacing each mound about 2 inches apart.
8. Bake
   Bake for 10–12 minutes or until the edges are lightly golden. The centers should look slightly underbaked—they’ll set as they cool.
9. Cool and Enjoy
   Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Storage

• Make-Ahead Option: You can chill the dough for up to 48 hours for enhanced flavor and texture.
• Freezing: Freeze dough balls or baked cookies in an airtight container for up to 3 months.
• Substitute Ideas: Swap chocolate chunks for white chocolate, butterscotch chips, or dried cranberries for variety.

Final Thoughts

Soft, chewy, and loaded with rich chocolate, these oatmeal cookies offer a nostalgic flavor with an upgrade. They’re easy to make, endlessly customizable, and guaranteed to bring smiles all around. Whether you serve them warm from the oven or stash a batch in the freezer for later, they’ll be a sweet staple in your kitchen.