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Spiced Chocolate Chunk Oatmeal Cookies


  • Prep Time: 35 minutes (includes 30 min. chill time)
  • Cook Time: 15 minutes
  • Total Time: 50 minutes

Description

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! 


Scale

Ingredients

  • 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)

Instructions

  1. 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.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, kosher salt, cardamom, cloves, and nutmeg.
  3. 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.
  4. Preheat oven to 350°F. Line baking sheets with parchment paper.
  5. Scoop dough by heaping tablespoonfuls and roll into balls. Place 2 inches apart on prepared pans.
  6. 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.
  7. 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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