Oatmeal Chocolate Chunk Cookies
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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! 🐣)
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.
19 thoughts on “Oatmeal Chocolate Chunk Cookies”
These look so good! I love having a chewy texture as well, so yay!
Thank you so much! I hope you enjoy them if you make a batch!
I’ll try to make them over the summer.
I’d love to hear how they turn out if you do!
I’ll be sure to let you know! Keep the recipes coming!
These cookies look pretty wonderful!!!
Thank you so much! I’d love to hear how then turn out if you give the recipe a try!
looks yummy… I’ve done mine too… check it out https://hobbytube.wordpress.com/ thx
Will do! Thanks for stopping by!
Great ideas to keep them from spreading. I’ll try both. What does dissolving the baking soda in boilding water do, though? That’s a new one on me.
I’d love to hear how those methods work for you! As an update, I tried these cookies by still chilling them, but using all granulated sugar and they still spread, so I think the powdered sugar was the biggest factor.
The baking soda and water acts as an egg-replacer.
Really? I read through the recipe quickly and hadn’t noticed the absence of eggs.
Yep! Usually I use aquafaba or flax instead of eggs (https://rachelalexandrasroots.com/2018/01/08/egg-substitutes/), so this was a new one. I’m not totally sure on what the equivalence is to the quantity of eggs though.