Soft Chewy Matcha Oatmeal Chocolate Chunks Cookies (Simply The BEST!)
Course: Cookies
Cuisine: American
Prep Time: 15 minutesminutes
Cook Time: 12 minutesminutes
Chill the cookies: 30 minutesminutes
Total Time: 27 minutesminutes
Servings: 38-40 small cookies
Calories: 142kcal
Author: Marvellina
If you like soft and chewy oatmeal cookies, you will absolutely want to make this matcha oatmeal chocolate chunks cookies. They are as good as it sounds!!
1largeegg (room temperature)from 58-60 grams with the shell, beaten
235grold-fashioned oatsdon't use instant oats or quick-cooking oats
210grsemi-sweet chocolate chunks or chips or bothor you can use white chocolate chips too
For dotting the cookies:
85grsemi-sweet chocolate chunksyou can definitely add more if you want more chocolate chunks
Instructions
Mix dry ingredients:
Combine all-purpose flour, baking soda, salt, matcha powder. Whisk them to combine
Mix wet ingredients:
Combine brown sugar, granulated sugar, vanilla extract, egg. Whisk them to combine
Add melted butter
Stir to combine
Fold in the dry mixture to the wet mixture:
Stir in about 1/3 of the dry ingredients into the wet ingredients and then combine and then another 1/3 and so on
Stir until combined. Take care not to over stir too much
Fold in the oats
Gently stir to combine the oats into the cookie batter
Add chocolate chunks and/or chips
Gently stir to just combine
Shape the cookies:
Line a baking sheet with parchment paper. I use a small cookie scoop to do the job. You can just pinch off the dough and roll into a dough ball. You can make the cookies larger too if you like
Scoop the cookie dough and place on baking sheet about 1 1/2-2 inches apart
Then slightly flattened the cookie doughs with your palm. Chill the cookie dough in the refrigerator for at least 30 minutes to 1 hour
Bake the cookies:
Preheat oven at 350 F. Place the baking sheet 3rd rack from the top and bake for 12 minutes. If you are using cooking oil, reduce baking time to 8-10 minutes or bake just until the edge started to brown but the middle still seems very soft for soft gooey texture. 12 minutes will give you a crispy light texture if that's what you prefer
Remove from the oven and dot with more chocolate chunks when they are hot. They will still be very soft. Let them cool down on the baking sheet for 5 minutes and then transfer to a cooling rack
Transfer to a cooling rack to let them cool down completely
Notes
I don't like my cookies to be too sweet, but you can definitely increase the amount of sugar up to 1/2 cups (110 gr) if you like sweets.
The recipe calls for 3/4 cup solid butter. You can substitute with 1/2 cup + 1 Tbsp of cooking oil like olive oil (not extra virgin olive oil), avocado oil, grapeseeds oil, etc instead