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.