These Spiced Chocolate Chunk Oatmeal Cookies . . .the classic oatmeal chocolate chip cookie taken up just a notch with chunks of chocolate and a hint of spice. They’re absolutely scrumptious!
How do Spiced Chocolate Chunk Oatmeal Cookies sound for day 4 of this sugar frenzy?
You guys, these cookies are so, so good. You all know how I feel about any kind of chocolate chip cookie. These completely won my heart over . . .the dough and the baked cookies!
Oatmeal chocolate chip cookies are one of my all-time favorite cookies ever, and these spiced chocolate chunk oatmeal cookies absolutely did not disappoint!
These are the perfect cookie for a holiday cookie exchange, your friends will be begging for more. They also would make a great neighbor gift wrapped up in a cellophane bag and tied up with a ribbon.
I just don’t think you can go wrong with a delicious, classic oatmeal chocolate chip cookie, and the flavor of the spices in these cookies is subtle and so scrumptious. The combination just works.
These cookies freeze really well and they’re just as good frozen as they are fresh and warm.The original recipe calls for 1/2 cup of chopped toasted walnuts, but since I am not a fan of nuts in chocolate chip cookies, I swapped out the walnuts for a little more chocolate. Feel free to add walnuts in if your little heart desires, I won’t judge. I use both semi-sweet and milk chocolate for these cookies.
- ¾ cup plus 2 tablespoons butter, softened
- ¾ cup plus 2 tablespoons granulated sugar
- ¾ cup plus 1 tablespoon brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1/2 teaspoon kosher salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 3/4 cups old-fashioned oats
- 1 1/2 cups roughly chopped chocolate (dark or milk - I use both)
- Sea salt for sprinkling (optional)
In the bowl of a stand mixer beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, scrape bowl as needed. Add eggs, one at a time, beating well after each addition. Add vanilla and mix.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, kosher salt, cardamom, cloves, and nutmeg.
With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined, about 1 minute. (Some dry floury pockets may remain in dough.) Using a large wooden spoon, gently fold in oats and chocolate. Cover and refrigerate for 30 minutes.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Scoop dough by heaping tablespoonfuls and roll into balls. Place 2 inches apart on prepared pans.
Bake for 12 to 15 minutes, rotating pans halfway through baking, raising pans a few inches above oven rack, and tapping pans firmly against rack to slightly deflate, spread, and help disperse melted chocolate into cookies. Repeat procedure every 2 minutes (after rotating the pans) until cookies are just golden brown, firm around the edges and slightly soft in center, and have molten pockets of chocolate running throughout them.
Remove from oven and immediately sprinkle cookies with flaked sea salt (if using). Let cookies cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
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Recipe Source: Adapted slightly from Bake From Scratch Holiday Cookies Magazine