Oatmeal Chocolate Chunk Cookies Zoom

Oatmeal Chocolate Chunk Cookies Recipe

Makes: 72 cookies
Skill Level: None
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Step 1

Preheat oven to 325°F. Spray cookie pans with vegetable pan spray.

Step 2

In medium bowl, stir together flour, baking soda, baking powder, salt, nutmeg, cinnamon and ginger; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition; add buttermilk and vanilla. Add flour mixture and stir until just combined. Add oats, raisins and walnuts, blending well. Drop by heaping tablespoons onto cookie sheet.

Step 3

Bake 14-16 minutes or until golden brown. Cool on pan 2 minutes. Remove to cooling grid; cool completely.

Makes about 6 dozen cookies.

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1 cup (2 sticks) butter (softened)

firmly packed brown sugar

1-1/2 cups firmly packed brown sugar


2 eggs


1/2 cup buttermilk

all-purpose flour

1-3/4 cups all-purpose flour

baking soda

1 teaspoon baking soda

baking powder

1 teaspoon baking powder


1/2 teaspoon salt

ground nutmeg

1 teaspoon ground nutmeg

ground cinnamon

1 teaspoon ground cinnamon

ground ginger

1/2 teaspoon ground ginger

oats (not instant)

2-1/2 cups oats (not instant)

semi-sweet chocolate chunks

1 bag (11.5 ounces) semi-sweet chocolate chunks

Toasted walnuts

1 cup Toasted walnuts (optional)




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Oatmeal Chocolate Chunk Cookies is rated 5.0 out of 5 by 8.
Rated 5 out of 5 by from I consider myself a home baker, but I don't like making cookies all that much because it just seems like so much work to me. I guess because when a cake, pie, cobbler or crisp is done, you're done. With cookies you have to usually make 2 or 3 batches before you're done. Okay, so I decided to make these because oatmeal cookies are one of my favorite cookies and the picture of the cookies made me want to eat some. I have good recipes for just about everything, except a good oatmeal cookie...until now. I absolutely loved these cookies and I didn't think it was as much work as I usally do. Okay, I like to make recipes my own so I purposely try to tweak them. So I used a little less nutmeg because nutmeg is stronger than cinnamon to me and I wanted to taste them equally without the nutmeg being over powering. I also only like walnuts in brownies, so I used toasted pecans because they are my favoriite nut. I also used a little less chocolate and I did not use ginger. I like ginger, but only in gingerbread and Chinese dishes for the most part. I highly recommend these cookies. I think I may add these to my menu and sell them.
Date published: 2011-11-08
Rated 5 out of 5 by from These cookies are so moist and chewy I have to stop myself for having the whole tray! I also use raisins instead of nuts to switch it up
Date published: 2010-12-06
Rated 5 out of 5 by from These are absolutly delicious, thank you
Date published: 2010-12-01
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