These are buttery and sweet, but not too sweet, because you're using dark chocolate with a high ratio of cocoa bean to whatever else goes into a bar of chocolate.
The slight bitterness of the dark chocolate balances the sweet oatmeal batter.
It's the cookie I make for my brother when he's stressed about school. It's the cookie I took to work before Thanksgiving to share with my coworkers. It's Old Reliable. I could probably have been more inventive, but there's something comforting to people about the standards.
I formed the batter into logs and refrigerated the dough overnight, because I wanted them for the next day.
If you want to get cute, or if you want to be seasonal, mix it up and use dried cranberries or cherries. Mix in white chocolate too, if you swing that way. It's really a personal decision. Enjoy, y'all!
Chocolate chunk oatmeal cookies
adapted from Half Baked Harvest
In a large mixing bowl, mix together 2 sticks unsalted butter (at room temperature), 1 cup brown sugar, and 1/2 cup white sugar. When butter and sugars are well-mixed, light, and creamy, add 1 tablespoon vanilla extract and 2 large eggs. Mix until well-incorporated. Stir in 2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, and 2 1/2 cups old-fashioned oats. Chop 6-8oz (72-86%) dark chocolate. Stir in the chocolate.
If possible, refrigerate the cookie dough for a couple hours. If not, heat your oven to 350F. On a cookie sheet lined with parchment paper, scoop the cookie dough out by the tablespoonful, leaving a wide berth around each cookie so they don't bake together. This is especially important if you haven't chilled the dough first.
Bake the cookies 10 to 12 minutes, until the cookies are golden at the edges. Don't overbake! Serve warm or at room temperature.
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