Soft Chewy Matcha Oatmeal Chocolate Chunks Cookies (Simply The BEST!)
Servings: 38 -40 small cookies
Calories: 142kcal
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!!
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Ingredients
Dry ingredients:
- 215 gr all-purpose flour
- 2 gr baking soda
- ¼ tsp salt
- 7 gr culinary matcha powder
Wet ingredients:
- 170 gr butter (before melting) before melting, see notes 2
- 140 gr light brown sugar
- 55 gr granulated sugar see notes 1
- 1 Tbsp vanilla extract
- 1 large egg (room temperature) from 58-60 grams with the shell, beaten
- 235 gr old-fashioned oats (rolled oats) don't use instant oats or quick-cooking oats
- 210 gr semi-sweet chocolate chunks or chips or both or you can use white chocolate chips too
For dotting the cookies:
- 85 gr semi-sweet chocolate chunks you 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. The dough may seem a bit oily when you use oil, and that's normal, but it will bake just fine.
Nutrition
Serving: 1small cookie | Calories: 142kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 64mg | Potassium: 79mg | Fiber: 1g | Sugar: 8g | Vitamin A: 125IU | Calcium: 13mg | Iron: 1mg
