Oatmeal Chocolate Chunk Cookies
Whole wheat oatmeal chocolate chunk cookies pack quick oats, hearty whole wheat flour, chocolate chunks, and nuts into a chewy lunchbox cookie. Wholesome enough for breakfast, sweet enough for dessert.
YIELD
36 servingsPREP
25 minCOOK
10 minREADY
35 minThese oatmeal cookies lean into the whole-grain side without going dry or virtuous. The combination of 2.5 cups of quick oats and a full cup of whole wheat flour gives them a hearty, almost granola-like texture, while the brown sugar keeps them chewy and the chocolate chunks remind you this is still a cookie.
The ratio of brown sugar to white sugar matters. A 2:1 brown-to-white ratio is what makes these chewy rather than crisp. Brown sugar holds moisture; white sugar crisps. Tilt the balance toward brown and you get the soft, dense, slightly cakey texture that makes oatmeal cookies satisfying.
Quick oats versus rolled oats is a deliberate choice here. Quick oats integrate more smoothly into the dough, giving cookies that bake into a unified texture rather than a chunky, lumpy surface. Rolled oats work for a heartier, more rustic look, but the quick oats are right for this style.
The whole wheat flour brings a nutty, slightly earthy character that plays beautifully against the chocolate. Use whole wheat pastry flour if you want a more tender bite. Standard whole wheat flour works too but will bake denser.
Pro Tips
- Chop a bar of dark chocolate instead of using chips for irregular pools of melted chocolate in every cookie.
- Toast the nuts before chopping. Untoasted nuts taste flat in baked goods.
- Don’t flatten the dough balls. They’ll spread on their own as they bake. Pre-flattening makes them too thin.
- Pull the cookies when the edges are golden but the centers still look soft. They firm up dramatically as they cool.
Variations
- Add 1 teaspoon of cinnamon and 1⁄4 teaspoon of nutmeg for a warm-spiced oatmeal cookie.
- Stir in 1⁄2 cup raisins or dried cranberries alongside the chocolate.
- Use shortening for a slightly more tender crumb, butter for richer flavor, or half-and-half for the best of both.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Cream shortening, sugars and eggs in large bowl on meduim spped with an electric mixer or with a wooden spoon until light and creamy, about 2 minutes.
Combine oats, flour, baking soda and salt.
Add to creamed mixture, beating on low speed or with spoon until well blended, about 1 minute.
Stir in nuts and chocolate chunks or chips.
Drop dough by heaping spoonfuls, about 1 tablespoon per cookie onto a greased baking sheet.
Bake for 8 to 10 minutes, or until golden brown.
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