Oatmeal Choco Chunk Cookies

It's been a while since I've touched a wooden spoon!

It was nice being in the kitchen (not really my kitchen--thanks, Highgate!) and revisiting old friends. Baking has always been therapeutic for me. That's why when I do it, I'm sort of kind of evil about kicking everyone out of the kitchen so I can do my thing.

I also realized I have a weird tendency to think of all sorts of flavor combos while I'm putting a dough together. Like how awesome would it have been to put some melted peanut butter and pretzel bits into these cookies? Or browned butter and salted caramel...or maybe some maple bacon and coffee granules.

Speaking of coffee, did you know that adding 1 cup of black coffee into a chocolate cake batter will make it come out all perfect and magical? Try it! (The eggs in the batter won't scramble, I promise.) 

Oatmeal Chocolate Chunk Cookies


2 1/2 cups of APF
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, at room temp.
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
2 cups rolled oats (toasted, if you desire)
2 cups chocolate chunks (honestly, I never measure this--I just dump it in until the chocolate to dough ratio is like 900:1 because...chocolate)

Preheat oven to 375 degrees F.

In medium bowl, sift all purpose flour, baking soda and salt. Set aside.

In large bowl, cream butter and sugars together until light and fluffy. Mix in one egg at a time. Add vanilla extract, mix thoroughly. Add dry mixture in small increments to wet ingredients, mixing for approx. 2 minutes in between. Add oats and chocolate chunks, mix until well combined.

*Wrap dough and chill in fridge for 24 hours, or if you're impatient like me, stick it in the freezer for 10 minutes.

Scoop tbsps of dough on cookie sheet, approx. 1 in. apart. Bake for 10-12 minutes, or just until cookies are gold around the edges.

Enjoy, loves!

*Do not skip this step, ever.

Jinie YangComment