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dark chocolate chunk oatmeal cookies with walnuts, pecans, & sea salt

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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!


  • 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
  • 2022 pinches sea salt
  • 2 C toasted & chopped nuts (I use 1 C each pecans & walnuts)
  • 6 oz dark chocolate, chopped


  1. Preheat oven to 325 degrees.
  2. In mixing bowl or in bowl of stand mixer with paddle attachment, cream together the sugars & butter for about 2 minutes until pale & fluffy.
  3. Add eggs & vanilla and continue to mix until just combined.
  4. In second bowl, combine dry ingredients (rolled oats, flour, cinnamon, baking soda, baking powder, & 1 pinch of kosher salt) & stir together.
  5. 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.
  6. Slowly add nuts & chocolate to dough, mixing in by hand until just combined.
  7. 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.
  8. Top each cookie dough mound with a sprinkle of kosher salt or sea salt.
  9. 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.
  10. 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!


  • Serving Size: 20