Baker at Heart ♥

Cookies for the single ladies!

Posted on: February 16, 2013

I made these awesome cookies for my office-mates last Thursday. Thursday wasn’t as awesome as I expected it to be. Our boss gave us donuts and that was it. Saddest Valentine’s day ever, LOL! Friday night, my best friend and I went to a buffet because we were feeling lonely and we thought food would be the only thing that would cheer us up. We  had three rounds (last round was dessert) but we felt like we had only eaten half of what people usually get for their first round. I think I had a buffet hangover. When I got home, I was so sleepy and bloated I just changed into my sleeping wear and jumped into my bed. Next thing I know it was already 9 AM!


Okay back to the cookies. These are thick and chewy and full of chocolatey-oatmeal goodness. It is love at first bite, I swear. It screams I’m healthy but not really! I will definitely make these again.

Chocolate Chunk Oatmeal Cookies

adapted from Brown Eyed Baker / makes 2 dozen cookies or more, depending on size / bakes in 12-15 minutes at 350F (180C)

You’ll need:

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1 cup unsalted butter, softened

1 cup packed light brown sugar

1 cup granulated sugar

2 eggs

2 tsp vanilla extract

1 1/2 cups semi-sweet or bittersweet chocolate chunks (I chopped my chocolate bars for this)

3 cups old-fashioned rolled oats


1. Preheat oven to 350F. Line cookies sheets with a Silpat mat or parchment paper.

2. Mix or dry whisk flour, salt and baking powder in a bowl. Set aside.

3. Cream the sugars and butter for 3 minutes using a stand mixer or hand mixer until light and fluffy. Add eggs, one at a time, and mix well. Mix in the vanilla extract.

4. Add in 1/2 of the flour mixture and mix. Add remaining half and then mix until combined.

5. Using a large spatula, fold in the chocolate chunks and the rolled oats.

6. Using a cookie scoop or a tablespoon or your hands (I used a small cookie scoop), roll the dough into balls and place them in the cookie sheet. Make sure you are spacing them at least 2 inches apart. Bake until the edges are golden brown, about 12-15 minutes (I baked mine in 13 minutes). Place the cookie sheets in a wire rack for 2-3 minutes then take the cookies out of the sheet and place them in a wire rack to cool for about 30-45 minutes.

As you can see in the photo, the top cookie is paler than the bottom two. The top cookie baked in 13 minutes, the other two maybe about 15. But that’s just because the timer went off and I was still in the bathroom and no one was able to pull them out on time.

These can be stored in an airtight container for 5 days. I’m sure that these won’t last for 5 days though. They’re THAT good. 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: