Description
This easy recipe makes the best thick, chewy oatmeal chocolate chunk cookies loaded with gooey chocolate and frosted with creamy brown sugar buttercream.
Ingredients
Scale
For the Cookies:
- 1 cup butter, room temperature
- 1 1/2 cups dark brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 3 cups quick oats
- 2 cups chocolate chunks
For the Frosting:
- 1 cup butter, room temperature
- 1/2 cup brown sugar (light or dark…I used dark)
- 1 tsp cinnamon
- 1 lb powdered sugar (4-5 cups)
- 1/2 tsp vanilla
- 3-4 Tbsp milk or cream
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream butter and brown sugar together until combined, about 2 minutes. Add eggs and vanilla and beat for another 2 minutes until light in color.
- Slowly add in flour, salt, and baking soda and mix until just combined. Slowly pour in oats and mix.
- Fold in chocolate chunks.
- Form about 1 1/2 tablespoons of dough into balls and place on a baking sheet 2″ apart. Bake 8-9 minutes until golden around edges.
- Allow to cool on the baking sheet for 3 minutes and transfer to a wire rack to cool completely.
- In the bowl of your stand mixer, beat butter and brown sugar together for 2 minutes. Turn the mixer to low and add in cinnamon and powdered sugar.
- Finally add in milk and vanilla and beat for another 2 minutes until light and fluffy.
- Spread approximately 1 tablespoon of frosting on each cookie.
Nutrition
- Serving Size: 1 cookie without frosting
- Calories: 185
- Sugar: 13.1 g
- Sodium: 106.2 mg
- Fat: 9.5 g
- Carbohydrates: 23.8 g
- Protein: 2.9 g
- Cholesterol: 23.9 mg
