Chocolate Chunk Oatmeal Cookies

Chocolate Chunk Oatmeal Cookies

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You’ll be sweet on this OATRAGEOUS recipe for Chocolate Chunk Oatmeal Cookies.

Bake up a batch of these Chocolate Chunk Oatmeal Cookies, and remember to hide a few just for you. The recipe is out of this world. But then we’re a little biased since it was created by one of our extended family members, Chef Jamie Rom, who just so happens to call our Sutter Home Kitchen her home away from home. To treat just yourself, or some good friends to an even more joyful get together, double everyone’s delight by pairing Jamie’s not so traditional Chocolate Chunk Oatmeal Cookie recipe with our classic rich, fresh, fruit-forward gold-awarded Pinot Noir.

Chocolate Chunk Oatmeal Cookies

  • 1 ¼ cups flour
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ¼ cups rolled oats, old-fashioned
  • 1 cup macadamia nuts, chopped
  • 1 cup dried cherries or dried cranberries, chopped coarse
  • 4 oz. semi-sweet chocolate chips
  • 12 tbs. unsalted butter (1 ½ sticks), softened
  • 1 ½ cups packed brown sugar, preferably dark
  • 1 large egg
  • 1 tsp. vanilla extract
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Whisk flour, baking powder, baking soda and salt in medium bowl. In second medium bowl, stir together oats, chocolate chips, macadamia nuts and dried fruit.
  3. In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
  4. Scrape down sides of bowl with rubber spatula; add egg and vanilla, and beat on medium-low speed until fully incorporated, about 30 seconds.
  5. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
  6. With mixture running on low, add oat/nut mixture; mix until just incorporated.
  7. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
  8. With a teaspoon, drop dough balls onto baking sheet.
  9. Arrange evenly, 12 per sheet. Bake for 12 minutes, rotate pan and continue baking for 8-10 more minutes.
  10. Cool cookies on wire rack to room temperature.
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