I bought my first Pound Plus Dark Chocolate Bar from Trader Joe’s and decided to make cookies, obviously ;). I already have several different chocolate chip cookie recipes here on the blog, but you can always use another chocolate chip cookie recipe. Am I right?? Unlike the chocolate chip oatmeal cookies already on the blog, you don’t have to grind any of the oats in the food processor. Dump and stir…and chill! The best kind of cookies – super easy! I sound like a broken record, but don’t skip chilling the dough!! It keeps the cookies from spreading too thin. Of course, you could substitute chocolate chips or chocolate chunks (from a bag), but I like to chop my own so they’re all different sizes. Enjoy!
Chocolate Chunk Oatmeal Cookies
1/2 cup butter, room temperature
1 cup light brown sugar, packed
1 tbsp molasses
1 tsp vanilla
1 cup all-purpose flour
1-2/3 cup old-fashioned oats
1/2 tsp baking soda
1/4 tsp salt
1-1/2 cup chopped dark chocolate
1. In bowl of stand mixer with paddle attachment, beat butter and sugar together until light and fluffy. Add the egg, vanilla, and molasses. Mix until smooth.
2. Add flour, salt, baking soda, and oats and mix until combined. Stir in chopped chocolate. Cover dough with plastic wrap and refrigerate for at least 1 hour.
3. Preheat oven to 325 degrees. Line baking sheets with parchment paper. Using a 1-1/2 tbsp scoop, place dough on prepared baking sheet. Bake for 10-12 minutes or until edges are lightly browned. Centers may not appear done at first, but will set upon cooling. Cool on baking sheet 2-3 minutes, then transfer to wire rack to cool completely.