Oatmeal Chocolate Chunk Cookies

Oatmeal Chocolate Chunk Cookies

Hi everyone! It’s finally spring, but remember way back around Christmastime when I shared a recipe for  Chocolate Peppermint Cheesecake? Instead of a standard graham cracker crust, I always like to use cookie crumbles, so I wanted to share my favorite recipe for Oatmeal Chocolate Chunk Cookies. If you’re looking for the perfect cheesecake crust material or just want a batch of warm, hearty cookies, this is just the recipe! (Also check back next weekend for new Easter cheesecake! 🐣)

Oatmeal Chocolate Chunk Cookies

This original recipe that I adapted always caused the cookies to spread very thin and as a result, they were pretty brittle. I changed two things so they hold they’re shape and are more chewy than crisp. The first is that instead of using granulated white sugar, I substituted powdered sugar. I also chill the dough for 30 minutes prior to baking. Feel free to keep the dough in the refrigerator longer for convenience’ sake, but it won’t make anymore of a difference after the initial half hour.

Oatmeal Chocolate Chunk Cookies

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Oatmeal Chocolate Chunk Cookies
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Oatmeal Chocolate Chunk Cookies

These egg-free cookies are soft, chewy, buttery, and full of rich chocolate chips. The oatmeal gives them added dimension for a delicious dessert!
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Author: Rachel Alexandra


  • 1 cup butter softened
  • ¾ cup packed brown sugar
  • ¼ cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 ½ cups all purpose flour
  • ½ tsp salt
  • ¼ cup boiling water
  • 1 tsp baking soda
  • 2 cup rolled oats
  • 1 ½ cup dark chocolate chips


  • In a deep bowl, cream the butter, sugars, and vanilla.
  • Add the flour and salt and mix until combined.
  • Dissolve the baking soda in boiling water and add to the mixture. Fold in the oats and chocolate chips
  • Chill the dough for 30 minutes to reduce spread. It can stay in the refrigerator for longer, but doing so won't have any extra effect.
  • Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
  • Role the dough in to balls about 1 to 1 1/2 inches in diameter and place on the baking sheets.
  • Bake for 10-12 minutes or until slightly golden on top.


Substitute raisins for all or half of the chocolate chips to make a delicious batch of oatmeal raisin cookies.
Whatever cookies you can’t eat within a few days can be stored in the freezer for a few months.
Tried this recipe?Tag @roots_and_rosemary on Instagram

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