Oatmeal Chocolate Chunk Cookies
Soft, chewy oatmeal cookies filled with chunks of chocolate. Made with both butter and shortening, these Oatmeal Chocolate Chunk Cookies are a little twist on a classic.
Servings: 24 cookies
Ingredients
- 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
Instructions
- 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.
Notes
Notes:
- 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.