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- 1 cup rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 1 teaspoon pure vanilla extract - 1 large egg, at room temperature - 1 cup semi-sweet chocolate chunks - 1/2 cup chopped nuts (optional, e.g., walnuts or pecans) To make the best chocolate chunk oatmeal cookies, I pick simple, fresh ingredients. Using rolled oats gives the cookies a hearty feel. All-purpose flour keeps the texture just right. Baking soda and baking powder help the cookies rise. A little salt balances the sweetness. Butter adds richness. I prefer unsalted for better control over flavor. Brown sugar brings moisture and a hint of caramel. The granulated sugar sweetens without making the dough too wet. Pure vanilla extract adds a warm flavor, while the egg binds everything together. Chocolate chunks are the star here. They melt beautifully and create gooey pockets of chocolate. If you want extra crunch, add chopped nuts. Walnuts or pecans work great, but you can use your favorite. - Sea salt for sprinkling - Dark chocolate chunks - Dried fruits (e.g., cranberries or raisins) Customization is fun! Sprinkle some sea salt on top for a sweet-salty treat. If you love dark chocolate, swap some semi-sweet chunks for dark ones. Dried fruits like cranberries or raisins add chewiness and flavor. - Preheat oven to 350°F (175°C). - Line a baking sheet with parchment paper. - Combine oats, flour, baking soda, baking powder, and salt in a bowl. This step is key. The dry mix gives your cookies structure. Use a whisk for even mixing. - Beat softened butter with brown and granulated sugars until fluffy. - Add vanilla extract and egg, mixing until smooth. This creaming process makes the cookies light. You want it airy, not dense. - Gradually mix dry ingredients into the wet mixture without overmixing. Be gentle here. Overmixing can make your cookies tough. Just mix until you see no dry flour. - Fold in chocolate chunks and optional nuts. This is where the magic happens! The chocolate melts and adds a rich flavor. - Drop spoonfuls of dough on the baking sheet. - Bake for 10-12 minutes until golden on edges. Space them out! They will spread as they bake. Enjoy the aroma as they cook! To get the best cookie texture, avoid overmixing the dough. When you mix too much, the cookies can turn out tough. Just stir until the dry and wet ingredients blend. This keeps them soft and chewy. Let the cookies remain slightly underbaked. Bake them until the edges are golden, but the centers should look soft. They will continue to cook a bit as they cool. This method gives you a nice, gooey center that everyone loves! For a beautiful display, serve the cookies on a rustic wooden platter. You can add a small sprinkle of coarse sea salt on top for a fancy touch. This adds flavor and makes the cookies look even more tempting. These cookies are best served with a glass of cold milk. The milk's creaminess pairs perfectly with the rich chocolate. It makes for a delightful treat that you can enjoy anytime! You can enjoy these cookies with a warm cup of coffee or tea. The flavors blend well, creating a cozy experience. Try flavored teas, like chai or peppermint, for a fun twist. Think about seasonal flavors too! During fall, add a pinch of cinnamon to the dough. For summer, toss in some dried fruit like cranberries. These variations keep the cookies fresh and exciting! {{image_4}} You can make these cookies a bit better for you. Start by using whole wheat flour instead of all-purpose flour. This change adds fiber and nutrients. You can also cut back on sugar. Try using 1/3 cup of each sugar type instead of 1/2 cup. Your cookies will still taste sweet but with less sugar. Want to spice things up? Add some cinnamon or nutmeg to the dry mix. Just a pinch will change the flavor and make it warm. You can also swap the semi-sweet chocolate for peanut butter chips. This option gives you a rich, nutty taste. If you follow a vegan diet, you can use some easy swaps. Replace the egg with a flax egg, made from ground flaxseed and water. Also, use vegan butter instead of unsalted butter. For gluten-free cookies, swap all-purpose flour with a gluten-free flour blend. Just ensure your oats are certified gluten-free to keep them safe. To keep your cookies fresh, store them in an airtight container. This helps keep moisture in while keeping air out. A good choice is a glass jar with a tight seal. You can also use plastic containers with lids. Line the bottom with parchment paper for added moisture control. This will keep your chocolate chunk oatmeal cookies soft and chewy. You can freeze cookie dough for later use. First, scoop the dough onto a baking sheet lined with parchment. Freeze for about two hours. Once frozen, transfer the dough balls into a freezer bag. Seal the bag tightly, removing as much air as possible. When you're ready to bake, you can thaw the dough in the fridge overnight. Bake directly from frozen, adding a couple of extra minutes to the baking time. These cookies stay fresh for about a week at room temperature. Keep them in a cool, dry place. Look for signs of spoilage, such as a dry or hard texture. If the cookies turn stale or develop an off smell, it’s best to discard them. Enjoy your cookies while they’re still soft and chocolatey! To make cookies soft, you can follow these simple tips: - Use more brown sugar than white sugar. Brown sugar adds moisture. - Don’t overbake your cookies. Bake until the edges are light brown. - Chill the dough for about 30 minutes before baking. This helps keep them soft. - Add an extra egg yolk. This can improve the cookie's texture. Yes, you can make these cookies ahead of time. Here are a few suggestions: - Prepare the dough and store it in the fridge for up to 3 days. - You can also scoop the dough onto a baking sheet and freeze it. Once frozen, transfer it to a bag and store it for up to 3 months. - When you're ready to bake, just place the frozen dough on a sheet and bake without thawing. If you want to change the flavor, consider these substitutes: - Use dark chocolate chunks for a richer taste. - Try peanut butter chips for a nutty flavor. - Add dried fruits like cranberries or raisins for sweetness. - Use chopped nuts for a crunchy texture. Raw cookie dough can be risky. Here’s why: - Raw flour can contain harmful bacteria. - Raw eggs may carry Salmonella. - To enjoy cookie dough safely, use heat-treated flour and pasteurized eggs. This makes it safer to eat raw. This blog post showed you how to make delicious cookies. We covered the key ingredients, step-by-step instructions, and tips for the best texture. I shared fun variations and helpful storage tips to keep them fresh. Remember, you can customize these cookies to fit your taste. Baking should be fun and creative! Enjoy the process and share your results. Happy baking!

Chocolate Chunk Oatmeal Cookies

Indulge in the ultimate treat with these decadent chocolate chunk oatmeal cookies! Perfectly chewy and loaded with rich chocolate chunks, this easy recipe combines wholesome oats with sweet flavors for a delicious experience. In just 25 minutes, you can create 24 mouthwatering cookies that will impress family and friends. Click through to discover the full recipe and tips for presentation that will make your cookies truly irresistible!
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Ingredients
  

1 cup rolled oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

1 cup semi-sweet chocolate chunks

1/2 cup chopped nuts (e.g., walnuts or pecans, optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a medium-sized mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, and salt until well combined. Set this dry mixture aside for later use.

      In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together on medium speed. Beat the mixture for about 2-3 minutes, or until it becomes light and fluffy.

        Add the pure vanilla extract and the large egg to the butter-sugar mixture, beating until fully incorporated and smooth.

          Gradually add the reserved dry oat mixture into the wet ingredients, mixing by hand with a spatula or wooden spoon just until everything is combined. Be careful not to overmix, as this could affect the texture of your cookies.

            Gently fold in the chocolate chunks and chopped nuts (if you’re using them), ensuring an even distribution throughout the dough.

              Using a tablespoon or cookie scoop, drop generous spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

                Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden brown while the centers remain soft and slightly underbaked.

                  Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 24 cookies

                      - Presentation Tips: For a beautiful display, serve the cookies on a rustic wooden platter. For an extra touch of indulgence, sprinkle a small amount of coarse sea salt on top of each cookie. These pair perfectly with a glass of cold milk for a delightful treat!