Shane’s parents recently went to Mexico for a week to escape the New England winter. White sand beaches, crystal clear blue water, and tons of amazing food all prepared (and cleaned up) by someone else – yep, I was jealous π Since I couldn’t tag along, I did the next best thing – took a little getaway of my own down to their house to keep an eye on things while they were gone. I spent the week cooking and baking up a storm in their kitchen, filling their freezer with treats for them to enjoy when they returned. I knew they’d be getting in late and might need a snack, so I also left a plate of freshly baked oatmeal chocolate chunk cookies on the counter to greet them. I’m equal parts thoughtful and evil, what can I say?
My oatmeal cookies have to be thick and chewy – thin and crispy just doesn’t work for me. These are actually a little bit of both worlds. They are quite thick and definitely chewy, but also have a bit of a crisp exterior. I’ve recently discovered bags of chocolate chunks in the baking section at my grocery store, and used those here. It sure beats having to cut my own chunks from a bar of baking chocolate! If you prefer raisins in your oatmeal cookies you could sub those for the chocolate, or even do a combo of the two. Chilling the dough isn’t necessary, but if you do, the resulting cookies will be even a little thicker.
While these definitely make a great late night snack, they also work nicely for breakfast, in case you were wondering π
Thick and Chewy Oatmeal Chocolate Chunk Cookies
from The Cook’s Illustrated Cookbook
1 1/2 cups (7 1/2 oz) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 sticks (1/2 lb) unsalted butter, at room temperature
1 cup (7 oz) packed light brown sugar
1 cup (7 oz) granulated sugar
2 large eggs, at room temperature
3 cups (9 oz) old-fashioned oats
1 1/2 cups chocolate chunks
Preheat oven to 350 F. Line two baking sheets with parchment.
In a medium bowl, whisk together the flour, baking powder, salt and nutmeg. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, until well combined. With the mixer on low, gradually add the dry ingredients, beating just until combined. Mix in the oats and chocolate chunks until evenly distributed in the dough.
Divide the dough into 2 tablespoon balls and place on the prepared baking sheets, leaving 2 inches between them. Bake for about 20-22 minutes, or until the edges of the cookies are golden brown (the centers will still be pale – don’t overbake). Transfer the baking sheet to a wire rack and let the cookies cool a few minutes before removing them to the rack to cool completely. Repeat with remaining dough (be sure to let the baking sheet cool in between batches).
Store in an airtight container at room temperature.
Makes about 18 cookies
These look absolutely PERFECT!! Cooks Illustrated has the best recipes ever. Love it!!
Just how cookies were meant to be – thick and chewy! Yes, please!
I’ve seen the Cooks Illstrated recipe for choc chip cookies and have tweaked it to make choc PB cookies and thanks for the info about how to make their oatmeal cookies. I love oatmeal cookies!
These cookies look amazing! This time of year I love baked goods that are chunky, chewy and bursting with hearty oatmeal.
I have seen those chocolate chunks on so many blogs, where in the world did yo get them? Of course I would focus on the chocolate first and foremost LOL. The cookies look really great!! I’m with ya on thick and chewy, it really is a must for oatmeal cookies!
Ps. Feel free to come stay at my place and leave me treats in my freezer ;P
These look lie they are begging to be baked this weekend!
Just a perfect way to start a weekend, baking these cookies….
Kisses,
Rita
http://bembons.blogspot.com
Wow, I am also jealous of that vacation! These cookies are definitely not a bad consolation.
I am definitely in the thick and chewy camp!! I think I need to get this cookbook, their recipes are always perfect!
Thick and chewy!? You just described my ideal cookie.
Oatmeal chocolate chip cookies are my fave, such a great combo
Mal @ The Chic Geek
I’m with you on the thick & chewy cookies! These look delicious. I love raisin cookies to begin with but adding chocolate just puts them over the top!
these look so good! i love thick and chewy cookies! that’s so sweet of you to bake some up and leave it for them to discover π
What made coming home from a wonderful vacation bearable for us was arriving to all the tasty treats you left in our freezer and countertop. You are 100% thoughtful…no evil. These cookies were so yummy and good for you with all that oatmeal. Thanks again Tracey!
I agree – thick and chewy is worlds better than thin and crispy. Love those chunks. I’ve used them in place of chocolate chips – so much better!
Ahh, these look absolutely delicious!! π
These look just perfectly browned. What a delightful house guest it sounds like you are! You can apartment sit for me any day!
Oatmeal cookies are my second favorite cookie ever! These look absolutely amazing. And I’ll pass on the raisins- chocolate chunks all the way! π
I love chewy cookies, it’s just tough to find a good recipe for them. I love the idea of attempting to bake these cookies. You are so lucky you’ve got chocolate chunks at the store, i hate chopping up the chocolate block.
ALso, you know you shouldnt really be jealous at all that they went on vacation. Their absence inspired this great recipe. Thanks for sharing it
I need to start chilling my dough more often if it produces thicker cookies like these beauties! They look amazing, so big and full of texture (I haaate flat cookies). And it’s great that they’re both chewy and a little crunchy, awesome recipe π
My batter’s in the fridge! Can’t wait to bake these later this afternoon π
These look wonderful!! Yum!!! I love how chunky they look!
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I’m going to have you house sit for me when I’m gone! I love oatmeal and chocolate together in a cookie.
YUM. yum. yum. I’ve pinned these. I’m so going to make them.
Oooh, I love how beautiful they look! Perfection!
Everything I love in one cookie! I think you have a great house-sitting gig going…peace and quiet and ovens!
These look GOOD!
Awesome
visit @my blog for my first event in ur free time π
Preeti
Ongoing Event–Color n Sweet-HOLI FEST
Preeti’s Kitchen Life
They look great! I’m a chewy cookie girl myself.
But does this recipe really only yield 18? Just how big are they?
@Bethany Jane – I think the recipe said the yield was 16-20, but I got 18. They recommend making the cookies with 2 tablespoons of dough versus something smaller because they found the smaller ones dry.
I always forget about oatmeal chocolate chip (or chunk) cookies. My grandmother used to make them for us as kids. I’ll have to try this version.
I’ve made these twice now and they are a hit with children and adults alike! Great recipe. I still love you blog and look at almost every post, even though I hardly ever comment. π
It u refrigerate the dough for a couple of hours first, the cookies will turn out even thicker and chewier
Oh, YUMMY!!! Thick and chewy is always the way to go! I found your blog by following the inspiration from http://cakestacks.blogspot.com/2013/01/thick-and-chewy-brown-butter-oatmeal.html You’ll have to check it out. Molly used browned butter and it makes a delicious difference! Completely different cookie!
I found your blog through inspiration from this website: http://cakestacks.blogspot.com/2013/01/thick-and-chewy-brown-butter-oatmeal.html
I love your cookie recipe–thick and chewy is the way to go. And I love these browned butter cookies that are a new sort of delicious! Thanks for the inspiration!
These are delicious! I made a double batch. Half are going to church, if I can keep my husband out of them;)