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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!
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Course: Dessert
Cuisine: American
Keyword: baking, chocolate, chocolate chip cookie, cookie, egg free, fall dessert, oatmeal
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Author: Rachel Alexandra

Ingredients 

  • 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

Instructions

  • 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.

Notes

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.
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