These oatmeal chocolate chunk cookies are thick, chewy, and studded with melty chocolate, with just enough oat texture to keep every bite interesting. They bake up golden at the edges and soft in the middle, making them perfect for lunchboxes, bake sales, or a cozy afternoon treat. If you enjoy baking with cottage cheese too, try our Coconut Cottage Cheese Cookies next.
Ingredients
- 150 g (1 1/4 cups) flour
- 50 g (1/2 cup) rolled oats
- 90 g (6 tbsp) butter, softened
- 100 g (1/2 cup) brown sugar
- 1 egg
- 1 packet vanilla sugar
- Pinch of salt
- 1 tsp baking powder
- 50 g (1.7 oz) chocolate, chopped
Instructions
- Crush the oats coarsely, leaving some whole flakes.
- Beat the soft butter with the sugars and salt until fluffy, about 2 minutes.
- Add the oats and the flour mixed with baking powder; knead into a pliable dough. Fold in the chopped chocolate (nuts or raisins work too).
- Roll into balls of about 60 g each — no need to flatten.
- Bake at 190-200 C (375-400 F) for 20-25 minutes. Pull them when the edges turn golden.
Tips
- Do not overbake; the centers will set as the cookies cool and stay soft.
- Chill the dough briefly if your kitchen is warm, so the balls hold their shape.
- For more chocolate baking, see our Moist Chocolate Muffins, and browse cookie tips at Allrecipes.
Nutrition: per cookie: 83 kcal, protein 2.8 g, fat 3.2 g, carbs 11.1 g.