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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.
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: Cookies
Keyword: Oatmeal Chocolate Chunk Cookies
Servings: 24 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.


  1. You may use old fashioned or quick cooking oats. Old fashioned oats yield a chewier cookie, which is my preference. 
  2. For chocolate chunks I recommended chopping up a Ghirardelli milk chocolate bar, or two standard Hershey milk chocolate bars.