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dark chocolate chip oatmeal cookies

Dark Chocolate Chip Oatmeal Cookies

Dark Chocolate Chip Oatmeal Cookies made with old fashioned or quick cooking oats plus lots of butter.
Course Dessert
Cuisine American
Keyword Big Chocolate Chip, Oatmeal Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 32
Author Anna
Cost 5


  • 10 oz (2 ½ sticks) cool unsalted butter, cut into chunks (280 grams)
  • 1 teaspoon salt cut in half if using salted butter
  • 1/2 cup granulated sugar (100 grams)
  • 3/4 cup packed light brown sugar (150 grams)
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour, weight it or stir well before measuring (190 grams)
  • 1 teaspoon baking powder
  • 3 cups old fashioned or quick cooking oats
  • 1 1/2 cups dark or bittersweet chocolate chips**
  • 1 cup toasted nuts or roasted almonds chopped (optional)


  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the cool butter until creamy. Add salt and both sugars and continue beating until smooth -- don't try to beat until fluffy or light, just smooth. Add the egg and beat just until mixed, then beat in the vanilla.
  • Mix together the flour and the baking soda. Stir flour mixture into the egg mixture until blended. Stir in the oats and the chocolate chips.
  • Scoop up about 32 heaping tablespoons of batter and shape into balls. Press tops of balls down slightly to make discs. Chill the balls until ready to use or bake immediately.
  • To bake, arrange dough pieces about 2 ½ inches apart on parchment lined baking sheets. Bake for 12 to 15 minutes or until cookies appear set. Let cool for about five minutes on baking sheets, then transfer to a wire rack and let cool completely.


I liked these best when they were completely cool and the chocolate chips had set.
For jumbo size cookies, make 16 balls of dough and press them down slightly. Put the cookies in a 350 degree oven, but turn the heat down and bake them 1t 325 F for about 18 minutes.
Since the cookies are large and fat, I used large chips. Nestle’s new dark chocolate chips are slightly larger, as are Ghirardelli’s Bittersweet. Chocolate chunks would probably be great too, but using chocolate cut into chunks may cause a little more spreading.