Soft, chewy oatmeal cookies filled with chunks of chocolate. Made with both butter and shortening, these Oatmeal Chocolate Chunk Chunks are a little twist on a classic.
Everyone Has a Favorite Cookie
This month two years ago, I started this blog. When I started I felt confident that it would be a huge success and I’d be able to retire within the next year. That makes me giggle now. I have learned so much about cooking, blogging, and food since then…
One thing I have learned: NO recipe will please everyone. Everyone has an opinion on food. And no two opinions are the same. This especially applies to cookies.
Whereas one person might think a cookie spreads too much, another might think it’s too fluffy. One person will think a cookie is too sweet while another will say it needed more sugar. One cookie review will say a cookie is perfect while another will say that it had way too many chocolate chips.
Do all these opinions bother me? I’d be lying if I said no. I want every recipe I post to be everyone’s favorite. But the facts of life are that it’s just not possible for that to happen. And even so, different product brands, expired ingredients, etc. make a difference in how a recipe turns out in a particular kitchen.
All that said, I only post recipes that my family and friends approve of, and that I’m proud to serve. So, my inspiration often come from me asking someone, “Will you tell me about your favorite dessert or meal?”
A few months back, a coworker and I were having a discussion on cookies. He told me that his aunt used to make his favorite chocolate chip cookie, and that it was made with shortening. He went on to explain how it had a deliciously distinctive taste and texture.
That conversation inspired me to start adding shortening to some cookies, just to try it out. I began with a version of these Oatmeal Chocolate Chunk Cookies. My first batch was tasty, but ugly. They came out of the oven and my husband said something along the lines of, “those don’t look like cookies you usually make.”
After a few tries and tweaks, I finally made this recipe that I’m proud to share!
Oatmeal Chocolate Chunk Cookies
Shortening versus Butter in Cookies
Shortening has a higher melting point than butter. So cookies made with shortening tend to be taller and fluffier than their buttered cousins.
However, shortening has less flavor than butter. To get the best of both worlds, I used half shortening and half butter in this particular recipe.
For this recipe I recommend that you use chunks of your favorite chocolate bar. I used a Ghirardelli milk chocolate bar. If you use a subpar tasting chocolate, you’re going to have a subpar cookie.
Old Fashioned versus Quick Cooking Oats
For this recipe you can use either old fashioned or quick cooking oats, depending on your preference.
Old fashioned oats yield a chewier cookie. I personally like the chewiness of the whole oats.
Quick cooking oats yield a softer, less chewy cookie. This is delicious as well.
If you only have old fashioned oats, but don’t want a chewy cookie, put the oats in a food processor for a few pulses. Breaking the oats down will yield a similar results to using quick cooking oats.
Oatmeal Chocolate Chunk Cookies
- 1/4 cup shortening
- 3 tbsp unsalted butter
- 1/8 teaspoon salt
- 1/3 cup sugar
- 1/4 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- 2/3 cup all purpose flour
- 1 teaspoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1.5 cups oats quick cooking or old fashioned
- 1/2 cup milk chocolate chunks good quality
- Preheat oven to 350 degrees. Use ungreased cookie sheets or line cookie sheets with silicone baking mats.
- Use electric mixer to beat shortening and butter until well incorporated. Add salt, sugar, and light brown sugar. Beat until lightened and fluffy.
- On low speed, mix in egg and vanilla extract, scraping down sides as needed.
- In a small bowl, whisk together flour, cornstarch, baking soda, baking powder, cinnamon, and oats. Gradually beat into butter mixture, about 1/2 cup at a time.
- Stir in chocolate chunks.
- Form dough into about 1 inch round balls and space 2 inches apart on cookie sheet. Bake until golden brown, 8-9 minutes.
- You may use old fashioned or quick cooking oats. Old fashioned oats yield a chewier cookie, which is my preference.
- For chocolate chunks I recommended chopping up a Ghirardelli milk chocolate bar, or two standard Hershey milk chocolate bars.
If you enjoyed these Oatmeal Chocolate Chunk Cookies, you might also enjoy these other SugarSpicesLife recipes:
Links to items used to make this recipe:
Silicone Baking Mats: I use these for almost all cookies. I also use them for baking savory dishes. If you want to do that too, make sure you have one set for desserts and one set for savory.
AirBake Cookie Sheets
KitchenAid Stand Mixer