not your average chocolate chip cookie, these dark chocolate chunk oatmeal cookies have the perfect crunchy yet chewy texture & are loaded with rich chunks of dark chocolate, walnuts, & pecans. finished with just a kiss of sea salt, these perfect cookies will have you coming back for more!
a few weeks back i told you all about my mom & how we cherish our girls’ weekends (especially when they include netflix marathons & bogart’s donuts).
what i didn’t tell you, though, is that i also have the most supportive, loving, & wise father too.
i’ve totally been a daddy’s girl ever since i was a little kid & many of my fondest childhood memories are centered around him: countless summer days spent floating around the middle of the lake on the ski boat with picnic sandwiches & the traveling wilbury’s blasting out of our stereo; learning how to help drive our rusty old mazda pick up truck on back country roads by changing gears with the shifter; or the ultra jackpot mornings when he’d wake us up early for a breakfast “caper” – a trip to the local cafe where we ate breakfast & drank hot chocolate with marshmallows at the breakfast bar.
yep. a total daddy’s girl.
maybe it’s because he has the kind of twinkly-eyed smile & rich laughter that fills up a room with joy, or because he’s truly the most captivating storyteller, or because we share the same passionate, creative, extroverted-introverted spirit, but he holds a spot in my heart that is so special that i can hardly put words on it.
this past year, he gave me & chris the most special gift i’ve ever received at our wedding reception: a seriously kick-ass, tear-jerking, heart-warming & show-stopping father of the bride speech. (seriously.)
so with father’s day right around the corner i really wanted to do something special for him this year, & all of the sudden it just came to me: cookies. ultimate dad cookies.
you see, whenever i go home, i bake a batch of cookies to leave behind for dad to have with milk after dinner every night. i’m not sure how it happened, but it’s become something of a tradition.
these chocolate chunk oatmeal cookies are a perfect fit for our silly little tradition.
for starters, the mix-ins are the perfect combo for this father-daughter duo. toasted walnuts & pecans for dad, rich dark chocolate chunks & a kiss of sea salt for daughter. abundant & delicious mix-ins? check.
second, the 1/4 cup scoop is key as it yields big bakery window-sized beauties that take a little longer to bake but end up having a perfectly satisfying crunchy exterior but maintain a great chewy interior thanks to the oats. crunchy-chewy? check.
finally, these chocolate chunk oatmeal cookies only get better with time. they’re great as they come out of the oven but they’re even better as the flavors blend & develop a day or two later, enjoyed as an after dinner treat with milk (or a before breakfast treat with coffee!), which makes them perfect to leave for dad.
so there you have it. the perfect dark chocolate chunk oatmeal cookies with walnuts, pecans & sea salt, a perfect father’s day gift for the first man to steal my heart. happy father’s day, pops.
**cred for our beautiful wedding photos goes to the most talented photographer i know – ren of studio 29 photography. ren, thank you for capturing these beautiful moments.
- 1 C sugar
- 1 C brown sugar
- 1 C unsalted butter at room temperature (2 sticks)
- 2 room temperature eggs
- 1 T vanilla extract
- 2 C old fashioned rolled oats
- 2 C all purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp soda
- 1 pinch + kosher salt
- 20-22 pinches sea salt
- 2 C toasted & chopped nuts (I use 1 C each pecans & walnuts)
- 6 oz dark chocolate, chopped
- Preheat oven to 325 degrees.
- In mixing bowl or in bowl of stand mixer with paddle attachment, cream together the sugars & butter for about 2 minutes until pale & fluffy.
- Add eggs & vanilla and continue to mix until just combined.
- In second bowl, combine dry ingredients (rolled oats, flour, cinnamon, baking soda, baking powder, & 1 pinch of kosher salt) & stir together.
- With stand mixer speed on low add dry ingredients to wet ingredients (1/3 at a time), allowing the mixture to combine between each addition. Be sure to stop mixing just as the dough comes together & do not over mix.
- Slowly add nuts & chocolate to dough, mixing in by hand until just combined.
- Using a 1/4 C measure as a scoop, scoop dough balls out onto a baking sheet, leaving about 2 inches between cookies. This dough will look like a lot, but the cookies spread quite a bit as they bake.
- Top each cookie dough mound with a sprinkle of kosher salt or sea salt.
- Bake at 325 degrees for 20-22 minutes, rotating the pan every 5 minutes for even cooking. They are done once the tops start to brown.
- Allow to cool & enjoy!
- 1. Key to making huge bakery-worthy cookies is rotating your pans, & especially being mindful of hotspots you have in your oven. Rotating your cookies every 5 minutes allows the inside to bake without burning the exterior, resulting in a cookie that has a crunchy bite but is still chewy in the middle.
- 2. If you like chewier cookies, take them out around 20 minutes. The tops will have just started to turn golden brown, but the center of the cookies might still look undercooked. They will continue to cook as they cool, resulting in the perfect chewy center.
- 3. If you like crunchier cookies, take them out around 22 minutes. The tops will look golden brown all the way across & they'll continue to get crunchier as they cool.
- 4. These cookies freeze very well! Make some for now, and save some for later!