Yes. I know it’s a HUGE claim, but make these once and you (and everyone you know) will agree. These dark chocolate chunk oatmeal cookies are perfect.
Soft with slightly crisp edges, chewy, chocolatey, sweet yet a little salty…
I’m sorry I had to run to grab a napkin because I feel like I’m drooling.
Everyone, and I mean evverryyonneeeee needs a go-to cookie recipe. This should be yours.
Why am I so adamant about this? Here’s why. How do I love thee? Let me count the ways:
1) This recipe comes together in legitimately no time at all, and then you’re 11 minutes to warm cookies.
2) If you want it to taste more like a true oatmeal cookie, add in 2 teaspoons cinnamon and a pinch of nutmeg.
3) If you don’t like chocolate (who are you, and let’s talk), sub in raisins or nuts. Or combine chocolate with nuts! Just make sure to keep the weight of the measurements even. More on that later.
4) If you want the worlds BEST chocolate chip cookie, don’t add the oats and throw in your semi-sweet/dark/milk chocolate chips.
See what I mean? Beautiful in every way.
Okay let’s get down to business. Yes it’s true, the cookie dough comes together in no time flat, and then 11 minutes of baking time to transport you to heaven.
However, there have been some studies done, and I personally volunteer for anyone reading this conducting cookie studies, that letting the cookie dough rest in the fridge overnight produces the most flavorful cookies.
So here’s the beauty of that: make the cookie dough the day before you need it, or keep it portioned in the fridge for warm cookies any time day or night.
It starts with weight.
Weight of ingredients that is. If you can, weighing the dough ingredients will ensure that your dough is perfect every single time you make it. There is 1 pound of chocolate, and 8 ounces of oats in this recipe. Don’t like chocolate? Add in 8 ounces of raisins, and 8 ounces of nuts. Don’t like oats? Sub in 8 more ounces of flour so the dough isn’t too wet.
Alright Megan, less talkey- more cookie.
For 4 dozen cookies you will need:
12 oz room temperature, salted butter
8 oz white sugar
8 oz dark brown sugar ( I make my own to control the darkness. Post coming soon)
3 room temperature eggs
1 tablespoon vanilla extract
1 lb. all-purpose flour
8 oz. rolled oats (not quick cooking or steel cut)
2 teaspoons kosher salt
2 teaspoons baking soda
1 pound chopped dark chocolate (Valrhona is my go-to. You may sub in semi-sweet if preferred. You can buy this chocolate online or at Trader Joe’s)
flaky sea salt
In a bowl, weigh out your dry ingredients. Mixing to combine. Set aside.
In the bowl of a stand mixer, or a bowl large enough for a hand mixer, whip the butter and sugars. You want to whip this until it becomes incredibly light and fluffy, almost doubling in volume.
Whip in the vanilla, being sure to occasionally stop the mixer to scrape down the sides.
Add in the eggs one at a time, waiting until each is almost incorporated before adding the next.
With the mixer on low, slowly add in the dry ingredients JUST until there are no more dry pockets.
With a spoon, mix in the chocolate chunks.
At this moment, you can put the cookie dough into a container and chill in the fridge overnight. Or, you can bake right away for instant joy. I needed instant joy this morning. I feel quite joyful now.
Preheat the oven to 350 degrees.
On an uncreased cookie sheet (or using a silpat or parchment paper), scoop about 2 tablespoons of dough using a cookie scoop or spoons. Leave about 2 inches between each cookie, as they do spread.
Sprinkle each with a touch of sea salt.
Bake for 6 minutes. Rotate the pan, and bake for another 5.
Allow to cool on the sheet for just a moment, and then cool completely on a rack.
Try these out and let me know if you agree…
Best. Cookies. Ever.