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–+ large cookies
oatmeal chocolate chunk cookies on parchment paper with melting chocolate on top
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5 from 1 vote

Eggless Oatmeal Chocolate Chunk Cookies

Eggless Oatmeal Chocolate Chunk Cookies- these soft cookies make the ultimate treat, dip them in milk and enjoy!
Prep Time15 minutes
Cook Time15 minutes
Chill Time30 minutes
Course: Dessert
Cuisine: American
Servings: 9 large cookies
Author: Manali Singh

Ingredients

  • 1/2 cup unsalted butter 113 grams (1 stick), at room temperature
  • 1/2 cup brown sugar 100 grams
  • 1/4 cup granulated white sugar 50 grams
  • 1 teaspoon vanilla extract
  • 3/4 cup all purpose flour 98 grams
  • 1.5 cups old fashioned rolled oats 150 grams
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon powder
  • 3/4 cup dark chocolate chunks 120 grams
  • 3 tablespoons milk 45 ml

Instructions

  • Using the paddle attachment of your stand mixer (or using your hand mixer) beat the room temperature butter until smooth and creamy, for around 1 minutes on medium speed.
  • Add the brown sugar and the granulated white sugar.
    Beat the sugar with butter until creamy, around 2 minutes on medium speed. Scrape the sides as needed. Add in the vanilla and mix.
  • Now, add all the dry ingredients- flour, rolled oats, cornstarch, baking soda and cinnamon powder.
  • Mix until combined, mixture will look little dry at this point. Add chocolate chunks and milk and mix.
  • The dough is now done, it will be sticky.
  • Line a baking sheet with parchment paper. Now take a ice cream scoop full of the dough and then place it on parchment paper. We are making large cookies here and an ice cream scoop works the best for measurement.
    Scoop all cookie dough similarly, I got 9 large cookies here. Make sure there's enough space (between 3-4 inches) between each dough ball. Now chill the dough balls for 30 minutes. Meanwhile pre-heat oven to 350 F degrees.
  • After 30 minutes, take the tray out of the refrigerator (you can can press some chocolate chunks on top at this point for presentation purpose) and bake at 350 F degrees for 15 minutes until edges are slightly set but center is still soft.
    Take them out of the oven, the cookies will be extremely soft. Let the remain on the baking tray for 5 minutes. Then after 5 minutes, carefully lift them using a wide spatula and transfer onto a wire rack to cool completely.

Notes

  1. Remember to chill the dough for 30 minutes to 2 hours. This will prevent excessive spreading of the cookies in the oven.
  2. These are super soft cookies, if you prefer them to be little more firm, bake for an extra 2 to 3 minutes.
  3. This recipe makes 9 large cookies, each weighing around 70-80 grams. If making smaller cookies, the baking time will have to be adjusted as well. 

Nutrition

Calories: 337kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 28mg | Sodium: 71mg | Potassium: 164mg | Fiber: 3g | Sugar: 23g | Vitamin A: 322IU | Calcium: 37mg | Iron: 2mg