If you’re looking for the chewy texture of old-fashioned oats and the rich flavor of deep dark chocolate, you’ll find both in these moist and chewy Oatmeal Chocolate Chunk Cookies.  These scrumptious cookies also gladly welcome the addition of nuts or dried fruit too!

Oatmeal Chocolate Chunk Cookies.

From kids to grownups, who doesn’t love the flavor and texture of some of the classic “cookie jar” cookies, like these Oatmeal Chocolate Chunk Cookies.  They are a great after-school or anytime snack and keep well for several days in a cookie jar.

Oatmeal Chocolate Chunk Cookies.

These Oatmeal Chocolate Chunk Cookies have a no-chill dough.  However, for a thicker cookie, the dough can be chilled for 30 minutes prior to baking.

I used a 1 3/4 inch cookie scoop for the dough.  You can use any size.  However, for a yield of 23 to 24 cookies, this is the best size.


  • Make sure eggs and butter are at room temperature.
  • Do not over-mix the dough.  Over incorporating flour can result in tough cookies.  Simply adding the flour and allowing your mixer to keep running, runs the risk of overdeveloping gluten and giving you a tough or dense cookie.  When you add the dry ingredients, only mix the dough until most of the flour is incorporated.  When you mix in the chocolate chunks, you’ll finish incorporating the flour at the same time.
  • Do not over-bake cookies.  Once cookies are browned on the bottom and around the edges, they should be done.  If the top center is still sticky-looking, the cookie will continue to bake on the hot cookie sheet once removed from the oven.
Oatmeal Chocolate Chunk Cookies.

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Oatmeal Chocolate Chunk Cookies

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  • Author: Cindy Gibbs
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 minutes
  • Yield: 23 to 24 Cookies 1x
  • Category: Cookies
  • Method: Bake
  • Cuisine: American


These Oatmeal Chocolate Chunk Cookies are the perfect combination of chewy oats and deep dark chocolate.  Feel free to toss in some nuts or dried fruit as well.  They’re great either way!


Units Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/4 cups old fashioned oats
  • 2 sticks unsalted butter, (1 cup)room temperature
  • 3/4 cups granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 bag Ghirardelli dark chocolate chunks, 62 percent cacao, 10 ounces
  • Sea salt or Fleur de sel


Preheat oven to 375 degrees.  Line cookie sheets with parchment paper.

  1. In a medium bowl, whisk together the flour, baking soda and salt.  Add the oats, mix and set aside.
  2. Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer.  Mix on medium-high speed until the mixture is light and fluffy, about 3 minutes.  Stop and scrape down the sides of the bowl with a rubber spatula.  Mix in the vanilla, then add the eggs one at a time on medium speed, mixing well after each addition.  Scrape down the sides of the bowl again.  With the mixer on low speed, slowly add the dry ingredients and mix until the dry ingredients are just incorporated.  Do not over mix.  Add the chocolate and mix in with a rubber spatula or wooden spoon.
  3. Using a medium cookie scoop (1 3/4- inch), scoop balls of dough onto the parchment lined cookies sheets.  Sprinkle the tops with the sea salt.
  4. Bake for 12 to 15 minutes until the cookies are golden brown on top and remove.  If the center look slightly under cooked, they will finish baking on the hot cookie sheets.  Allow cookies to cool for 10 minutes on cookies sheets and transfer to a wire rack to finish cooling.
  5. Store cookies in an airtight container.  Cookies are best if consumed withing 3 to 4 days.
  6. Cookies can be frozen for up to 1 month.


  • Any type of bittersweet chocolate can be used for these cookies.  If you prefer, you can use a bar of chocolate that has been chopped into chunks.  I don’t recommend using chocolate with more than 70 percent cacao or it will begin to taste extra bitter.  Ghirardelli is 62 percent cacao and is my favorite to use.
  • A sprinklin of sea salt or fleur de sel really balances out the flavor of these cookies.  Either one will work.  Fleur de sel is more or less the queen of sea salts.  Sea salt is produced by evaporating water from a living ocean.  Fleur de sel is more delicate and more expensive because it only forms in certain weather conditions.