Chocolate Chunk Oat Cookies

The perfect Chocolate Chunk Oat Cookies sprinkled with sea salt… honestly, these are just the BEST cookies you’ll ever make! 

Chocolate Chunk Oat Cookies

For years I’ve sworn by my very favourite Donna Hay Chocolate Chip Cookie recipe. I’ve told everyone over and over again that it’s the one and only chocolate chip recipe you’ll ever need. WELL!!! I have to eat my words. These Chocolate Chunk Oat Cookies have overtaken them as my absolute favourites… such a HUGE CALL!!!

Chocolate Chunk Oat Cookies

What makes these Chocolate Chunk Oat Cookies so, so good? I think it comes down to a couple of things… the first being the massive chunks of chocolate. Sure you can use chocolate chips if that’s what you’ve got in the cupboard – BUT big chunks of chocolate are amazing. Seriously, they will blow your mind.

Chocolate Chunk Oat CookiesThe second thing is the sprinkling of sea salt just after the cookies have come out of the oven. The sea salt really brings out the flavour of the chocolate and balances the sweetness perfectly. OMG I can’t even tell you how good it is.

Chocolate Chunk Oat Cookies

And finally, is the actual cookie recipe. The oats give these cookies the most delicious flavour and texture. Even better than my original favourite recipe ( I still can’t believe I’m even saying this… I feel like such a cookie traitor!!!).

Chocolate Chunk Oat Cookies

One little trick with these cookies is to bake them until they just start to turn golden around the edges. They’ll continue to cook on the baking tray when you remove them from the oven, so taking them out a teensy bit earlier will make sure you have the most deliciously soft and chewy cookies.

Chocolate Chunk Oat Cookies

While they’re still warm, sprinkle over a tiny bit of sea salt (completely optional but highly recommended). This will make these cookies totally out of this world.

Chocolate Chunk Oat Cookies

Oooh and do you want to know the best bit about these Chocolate Chunk Oat Cookies?? If you eat them while they’re still warm, you’ll get a mouthful of oozy-gooey slightly melted chocolate. Holy bajeeebez! SO freaking good!

So there it is. The BEST Chocolate Chunk Oat Cookies in the entire world… or probably the universe. xx

Chocolate Chunk Oat Cookies

Chocolate Chunk Oat Cookies

The perfect Chocolate Chunk Oat Cookies sprinkled with sea salt... honestly, these are just the BEST cookies you'll ever make!
5 from 1 vote
Print Pin Rate
Course: sweet
Cuisine: Biscuits/Cookies
Keyword: Chocolate Chunk Oat Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 30 serves
Calories: 201kcal

Ingredients

  • 225 g butter softened
  • 200 g brown sugar (1 packed cup)
  • 100 g (1/2 cup) caster sugar
  • 1 egg + 1 extra egg yolk
  • 3 tsp vanilla extract
  • 300 g (2 cups) plain flour
  • 1 tsp bi-carb soda
  • 1 tsp baking powder
  • 90 g (1 cup) rolled oats
  • 300 g chocolate chunks
  • *optional sea salt flakes for sprinkling

Instructions

Conventional Method

  • Preheat oven to 160 degrees (fan-forced). Grease and line 3-4 baking trays with baking paper.
  • Cream the softened butter, brown sugar and caster sugar with handheld beaters or a stand mixer until pale and creamy.
  • Add the egg and continue to beat. Add the extra egg yolk and continue to beat.
  • Add the vanilla extract and beat until well combined.
  • Sift in the plain flour, bi-carb soda and baking powder, then add the rolled oats and chocolate chunks. Fold through.
  • Roll the mixture into heaped tablespoon-sized balls and place 3-4cm apart on the prepared trays. Press down lightly.
  • Bake for 12-15 minutes or until lightly golden around the edges.
  • Sprinkle sea salt flakes over the still-warm cookies (optional).
  • Allow to cool on the baking trays for 10 minutes before moving to a wire rack to cool completely.
  • Store in an airtight container for up to 5 days.

Thermomix Method

  • Preheat oven to 160 degrees (fan-forced). Grease and line 3-4 baking trays with baking paper.
  • Place the plain flour, baking powder and bi-carb soda into the TM bowl. Sift by pressing Turbo 5-10 times. Set aside in a separate bowl.
  • Cream the softened butter, brown sugar and caster sugar on Speed 4, 30 seconds. Scrape down the sides of the bowl and repeat until pale and creamy (approximately 1 more minute).
  • Reduce to Speed 2 and add the egg through the MC hole. Add the extra egg yolk and continue to mix on Speed 2.
  • Add the vanilla extract and the flour mixture and mix on Speed 4, 30 seconds (using the spatula to assist).
  • When the dough is completely combined, add the rolled oats and mix on Reverse, Speed 3, 30 seconds (using the spatula to help mix).
  • Fold through the chocolate chunks. Roll the mixture into heaped tablespoon-sized balls and place 3-4cm apart on the prepared trays. Press down lightly.
  • Bake for 12-15 minutes or until lightly golden around the edges.
  • Sprinkle sea salt flakes over the still-warm cookies (optional).
  • Allow to cool on the baking trays for 10 minutes before moving to a wire rack to cool completely. Store in an airtight container for up to 5 days.

Notes

The cookie dough can be made ahead of time and frozen for up to 3 months.

Nutrition

Calories: 201kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 101mg | Potassium: 108mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Calcium: 25mg | Iron: 1.3mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

One thought on “Chocolate Chunk Oat Cookies”

  1. Sammie @ The Annoyed Thyroid says:

    Oh yum! These look the business!

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