Milk Chocolate Chunk Oat Cookies

Chunks of milk chocolate and rolled oats. The ultimate cookie combination! 

Chunks of milk chocolate and rolled oats. The ultimate cookie combination! 

I bake cookies often. Not for any particular reason, other than I find them to be the quickest thing to whip together to satisfy my sweet cravings.

I end up baking half of the dough and stashing the rest in my freezer for the next wave of cravings.

#sorrynotsorry

Chunks of milk chocolate and rolled oats. The ultimate cookie combination! 

These Milk Chocolate Chunk Oat Cookies are everything you’re looking for in a cookie: slightly crisp edges, soft in the middle, and melty bits of chocolate in every bite….perfection!

The rolled oats add to gritty texture of the cookies and there are chunks of chocolate scattered throughout. You can add chopped walnuts or raisins to add an extra oomph of flavor.

Chunks of milk chocolate and rolled oats. The ultimate cookie combination! 

Chunks of milk chocolate and rolled oats. The ultimate cookie combination! 

Notes:

  • Once the dry ingredients are added, don’t over-mix the dough. With cookies, the less mixing, the better (once flour has been added). This will keep them soft and chewy instead of hard and dense.
  • Don’t forget parchment paper to line your cookie sheet. Parchment paper prevents the bottom of these cookies from getting overly baked/browned, and prevents them from sticking to the baking sheet.
  • Chill the dough for at least 30 minutes before baking. Chilling gives the dough time to rest and results in a flavorful cookie with a tighter shape. If you chill the dough for more than 30 minutes, it will firm up and become difficult to handle. If this happens, simply let the dough come to temperature on the kitchen counter before using.
  • Any milk chocolate will do. You can also use dark chocolate if you prefer a more bitter edge to balance the sweetness of the cookie.
  • If you can’t find rolled oats, you can use quick cooking oats. The texture of the cookies might be a litter harder.
  • These cookies are tender right out of the oven and will firm up as they cool. Make sure you let them cool on the baking tray for at least 5-6 minutes, before moving them to the rack to cool completely.
  • Unbaked cookie dough balls freeze really well. Place them in a freezer bag and freeze for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Chunks of milk chocolate and rolled oats. The ultimate cookie combination! 

Make a double batch and stash half the cookies in the freezer for another day.

It is always a wise idea to have cookie dough on hand in case of (sugar craving) emergencies 😉

Milk Chocolate Chunk Oat Cookies

Makes 24 cookies
Ingredients:
·         1 1/2 cups (250g) flour
·         1/2 cup (50g) rolled oats
·         1 tsp cornflour
·         1 tsp baking soda
·         3/4 tsp salt
·         1/2 cup (113g) unsalted butter, at room temperature
·         1/2 cup (110g) brown sugar
·         1/2 cup (120g) granulated white sugar
·         1 large egg, at room temperature
·         1 tsp vanilla extract
·         300g milk chocolate, chopped
Directions:
  1. In a medium bowl, whisk together flour, oats, cornflour, baking soda, and salt. Set aside.
  2. In a large bowl, beat butter and sugars at medium speed until creamy. Beat in egg and vanilla until combined.
  3. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
  4. Fold in chocolate chunks.
  5. Cover dough and chill in the refrigerator for 30 minutes.
  6. Preheat oven to 180˚C, and line a baking sheet with parchment paper.
  7. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheet; top cookies with additional chocolate chunks (optional), pressing gently to adhere.
  8. Bake for 10-12 minutes, until edges are set. Cool for 5 minutes on baking sheet, and then transfer to a wire rack. Let cool completely.
Notes
* If using salted butter, reduce the amount of salt to a ¼ tsp.
** Cookies stay fresh covered at room temperature for up to 1 week.

Deep Dark Brownie Cookies

Here are six important (read: random) things you should know about me:

  1. I absolutely HATE talking on the phone! It takes me about three days to acknowledge the message before I even think about replying. It’s nothing personal. I’m just not very good on the phone.

  2. The early-morning hours are my favorite and most productive time of the day.

  3. It took me three times to pass Math’s in eighth grade. I get frustrated just thinking about it.

  4. I freeze up and turn completely silent in certain stressful situations or when I am nervous around someone in particular.

  5. I love cheeseball 90’s movies. My favorites are: the Runaway Bride, and the Parent Trap. I could watch these a million times…and I may have done so by now

  6. I am addicted to chocolate.

Which brings us to…

Extra thick, extra fudgy and completely irresistible brownie cookies.

This recipe is defined by its triple dose of chocolate.

Extra thick, extra fudgy and completely irresistible brownie cookies. #brownies #cookies #triplechocolate

These deep dark brownie cookies are a chocolate lover’s dream, my dream.

They are thick and fudgy just like brownies.

They have an intense chocolate flavor and are full of walnut chunks and gooey bits of chocolate.

And they taste out.of.this.world!

DSC04066

Extra thick, extra fudgy and completely irresistible brownie cookies. #brownies #cookies #triplechocolate

Extra thick, extra fudgy and extra chocolaty.

And they’re super easy to make too!

The dough is made with a generous amount of cocoa powder and melted dark chocolate to give the cookies a deep chocolate flavor and very dark color. I recommend using chocolate having 70% or above cocoa solids (preferably Lindt) for that rich dark taste.

 

I recommend chilling the dough for at least one hour so that the cookies won’t spread too much while baking. If the dough is too hard to handle when you take it out of the fridge, let it sit at room temperature for 15-30 minutes.

Baking time is also very important! Bake the cookies just to the point when the edges start to set. I like to slightly underbake my cookies for extra fudginess and softness. Overbaking will make them dry. Baking time in my oven is exactly 12 minutes, don’t bake them more than 14 minutes. Keep in mind that baking time is different if you bake bigger or smaller cookies than what the instructions suggest.

If you’re addicted to chocolate just like me then you’ll love these cookies!

Deep Dark Brownie Cookies

 Yields: 12 cookies
Ingredients:
·         100g dark chocolate, coarsely chopped
·         ½ cup all-purpose flour
·         2 ½ Tablespoons process cocoa powder
·         ½ teaspoon baking powder
·         Pinch of salt
·         2 ½ Tablespoons (36g) butter, softened to room temperature
·         ¼ cup + 2 Tablespoons packed brown sugar
·         2 Tablespoons granulated white sugar
·         1 large egg, at room temperature
·         ½ teaspoon vanilla extract
·         ½ cup chopped walnuts
·         ¼ cup semi-sweet chocolate chips
Directions:
  1. Melt the chocolate in the microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool.
  2. In a bowl, whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
  3. In a large bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed until combined, about 1 minute. Pour in the slightly cooled melted chocolate and mix on medium speed until combined.
  4. On low speed, add the dry ingredients. Turn the mixer up to medium-high speed and beat until combined. Finally, beat in the walnuts and chocolate chips. Cover and chill the dough for at least 60 minutes in the refrigerator.
  5. Preheat oven to 180°C. Line a baking sheet with parchment paper.
  6. Roll the dough into balls, about 1.5 Tablespoons of dough each. Place 3 inches apart on the baking sheets and bake for 11-12 minutes or until the edges appear set. The centers will look a little soft.
  7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
1.       The longer the dough chills, the thicker the cookies will be.
2.      If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.