Dark Chocolate Chunk Oatmeal Cookies

With a lot of melty chocolate, chewy oats, and a sprinkle of ocean salt, these dim chocolate lump cereal treats are destined to be your new most loved treat assortment. They’re additional rich and delicate with somewhat fresh edges and a dash of cinnamon and molasses for exemplary oats treat enhance. This treat has everything!

Okay, I’m stating it. Cereal treats are always the best treat on earth. (This announcement presumably doesn’t astonish huge numbers of you!) Regular chocolate chip treats are a bonafide swarm pleaser, however they don’t compare to the surface, bite, and toasty kind of its oats partner.

I initially distributed these dull chocolate piece cereal treats quite a while prior and in the wake of making them in any event 1200x, I chose to tidy up the photographs and make a couple slight changes to the batter including utilizing more oats, less flour, and a sprinkle of ocean salt. We’re despite everything utilizing a lot of dull chocolate lumps, entire oats, and a dash of molasses for great flavor. (See formula notes underneath for the specific changes.)

Dark Chocolate Chunk Oatmeal Cookies

0 from 0 votes
Recipe by sallysbakingaddictionCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

3

dozen
Prep time

45

minutes
Cooking time

15

minutes
Total time

1

hour 

With plenty of melty chocolate, chewy oats, and a sprinkle of sea salt, these dark chocolate chunk oatmeal cookies are guaranteed to be your new favorite cookie variety.

Ingredients

  • 1 cup (230g) unsalted butter, softened to room temperature

  • 1 cup (200g) packed light or dark brown sugar

  • 1/4 cup (50g) granulated sugar

  • 2 large eggs, at room temperature

  • 1 Tablespoon pure vanilla extract (yes, Tablespoon!)

  • 1 Tablespoon molasses

  • 1 and /2 cups (90g) all-purpose flour (spoon & leveled)

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 3 cups (240g) old-fashioned whole rolled oats*

  • two 4-ounce semi-sweet chocolate bars, chopped (1 and 1/2 cups)*

  • optional: coarse sea salt for topping

Directions

  • Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  • In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and chocolate on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (I always chill this dough for only 30 minutes). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking. The cookies won’t spread as much if chilled for longer than 1 hour.
  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Roll balls of dough (about 1 and 1/2 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft and under-baked. Remove from the oven, immediately sprinkle each with sea salt (if using), then let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
  • Cover and store leftover cookies at room temperature for up to 1 week.

Notes

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