Name: Nutty Oatmeal Chocolate Chunk Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 sticks unsalted butter, cold, cut into chunks ((230 grams)); 1 cup light brown sugar, lightly packed ((190 grams)); 1/2 cup cane sugar (aka regular granulated sugar) ((95 grams)); 2 large eggs; 2 teaspoons vanilla extract; 1 teaspoon baking soda; 1/4 teaspoon cinnamon (can use more if desired**); 1 teaspoon plus a tiny pinch. Reduce to 1/2 teaspoon if using salted butter; 250 grams of flour. This is about 2 cups of sifted AP; 2 cups oats (old fashioned type); 1 cup finely shredded unsweetened coconut (I use "Let's Do Organic!" brand) ((56 grams)); 10 oz bittersweet chocolate chips (or your favorite chocolate); 1 cup roasted almonds, slightly heaping or 130 grams ((130 grams)); Optional: A handful or so of butterscotch chips

Nutty Oatmeal Chocolate Chunks Cookies are a favorite at our house. They are thick, nutty, oatmeal chocolate chunk cookies with almonds. They’re made with butter rather than shortening, but they stay fresh longer than other cookies. That is, they are still good on days 2 and 3. In fact, years ago I made these for a friend stationed in the Middle East. After reluctantly sending them overseas and worrying they wouldn’t survive the journey, I got a report back that the troops loved them.

Through the years I’ve played with the recipe by mixing and matching different kinds of nuts and chocolate and experimenting with various flours, my favorite being a mix of bread and all-purpose. The cookies have a lot of sugar, but it’s offset by the nuts, oatmeal and unsweetened coconut. The recipe also calls for cinnamon which gives the cookies a little something when used in a very small amount.

This is weird looking cookie, but it gives you an idea of the thickness.

Chocolate Chunk Cookies with Almonds

I don’t usually put almonds in chocolate chip cookies, but this recipe is an exception. The cookies have a firm and slightly crunchy structure that works well with with the harder texture of almonds. Here’s a picture of the latest batch, courtesy of Fuzz who made a successful batch without the coconut. She couldn’t find unsweetened coconut, so she left it out and added additional almonds, finely chopped.

And here’s the updated recipe! Feel free to make changes, but one change I don’t recommend is taking out the nuts. If you are looking for a good oatmeal chocolate chip or oatmeal chocolate chunk cookies without nuts, my favorite as of late is Barbara Bush’s Chocolate Chip Cookies recipe.

Nutty Oatmeal Chocolate Chunk Cookies

Anna

Nutty Oatmeal Chocolate Chunk Cookies are thick oatmeal cookies with lots of nuts, coconut and chocolate chunks. These cookies are very thick and keep well.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Dessert

Cuisine American

Servings

Ingredients

2 sticks unsalted butter, cold, cut into chunks (230 grams)
1 cup light brown sugar, lightly packed (190 grams)
1/2 cup cane sugar (aka regular granulated sugar) (95 grams)
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon cinnamon can use more if desired**
1 teaspoon plus a tiny pinch. Reduce to 1/2 teaspoon if using salted butter
250 grams of flour. This is about 2 cups of sifted AP but I recommend weighing. Also, I like using a mixture of half bread flour and half all-purpose.
2 cups oats old fashioned type
1 cup finely shredded unsweetened coconut (I use "Let's Do Organic!" brand) (56 grams)
10 oz bittersweet chocolate chips or your favorite chocolate
1 cup roasted almonds, slightly heaping or 130 grams (130 grams)
Optional: A handful or so of butterscotch chips

Instructions

In the bowl of a stand mixer with a paddle attached, beat the butter until creamy. Add sugars and beat for about 4 more minutes, scraping the bowl often.
Add eggs one at a time and beat until just blended, then beat in vanilla, baking soda and salt, scraping bowl often.
Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and nuts.
Using a 1/3 cup measure as a scoop, scoop up about 18 mounds of cookie dough and set on a plate lined with plastic wrap. Mold each mound into a compact ball and then flatten slightly.
Chill flattened dough portions overnight or for as long as you can stand to wait. If you are in a hurry, you can skip the chilling, but the cookies are better when made with chilled dough.
When ready to bake, place on parchment lined baking sheets.
Arrange oven rack so that it is in the top third of the oven, and bake the cookies for about 15 to 18 minutes at 375.
Alternatively, you can just bake at 350 for slightly longer or at 325 for 20 minutes. I sometimes find that baking cookies in the higher part of the oven at a higher heat makes for thicker cookies, but ovens vary.

Notes

You can leave the cinnamon out if you prefer. I normally don’t like cinnamon in chocolate chip type cookies, but in this case a little tiny bit of it enhances the cookie. If you want a more pronounced cinnamon flavor the cookies are still good with up to 1/2 teaspoon.

Keyword Chocolate Chunk Cookies, Oatmeal

Tried this recipe?Let us know how it was!

Comments

Anna

October 13, 2018 at 12:25 pm

Also, if you are using a phone you can just tap the picture and the red save button should appear.
Anna

October 13, 2018 at 12:06 pm

Hi Carol,

I’d love for you to post it ! To post it on your account you just move your cursor over the photo. A little Pinterest “Save” button should appear in the top left corner and it will open to your account. Please let me know if this doesn’t work for your for some reason. Also, the search bar is near the top of the right column underneath the little blue icons.
Carol

October 13, 2018 at 11:48 am

Sounds yummy? Can I pot this right to my Pintrist account? The Pintrist linc at the top of the recipe goes to your account. Usually it goes to my account when i want to save a recipe. I could not find it on your site. Do you have a search bar? Thanks!