Super Yummy Chocolate Chunk Oatmeal Cookies

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I absolutely HAD to write a reivew for this one and add to the 5 stars trend! AMAZING cookies, what a hit. And like others you can aboslutely make your own 'version' of the cookie using this as a base and appear as the ultimate baker!!! My boyfriend is a picky eater and he actually said this was truly the most 'perfect' cookie in his life and that I wasn't allowed to bake them more than once a month for fear of gaining weight! They look gorgeous, you can NOT mess this recipe up, and texture is wonderful. I personally didn't care one way or another about the salt, they were still amazing both ways, so just go with whatever. The best is that all the ingredients can easily be ready and waiting in your pantry or fridge : You will be a hit wherever you present these babies!!

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The PERFECT texture for oatmeal cookies -- so moist, crisp on the outside and chewy inside. Not a dry hockey puck in sight! I made large cookies and they spread beautifully while baking. The sea salt plus chocolate chunks are such a great combination! Also tried the recipe as an oatmeal raisin cookie for the kids (without chocolate, salt and nuts and it was a hit. Bravo

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Ok, first off, Anne you are the bomb. Your vibe, your ways... just refreshing and totally real. So, the first time I made the recipe, i pulled unsalted butter out of the freezer... tasted old (I have sensitive tastebuds. And, I used Ghiradelli Dark Chips and added 1/2 cup chopped dried cherries. Not bad. Second time: I used fresh unsalted butter, added 2 tablespoons of unsweetened Ghiradelli cocoa to the recipe, I pulsed the 1/2 cup dried cold cherries (I store them in the fridge along with the bag of Ghiradelli Dark Chocolate Chips. HOLY smokes. this just took this recipe to a whole new level. I used a smaller scoop and cooked them for 9 1/2 minutes per batch. Wow! A total keeper!!!

Anne keep doing what you do- the kids and I love watching you!

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It's all in the name: super yummy. My husband and son loved them. I'm not a sweets-eating person, but I tried one (every good cook tastes her/his food, and yeah, they are tasty. I'll stick to olives and such, but my family is really enjoying these cookies, and I'll turn to this recipe for those occasions when I have to "bring a treat."

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Amazing, a perfect blend of salty and sweet. I'm not a big fan of walnuts so I substituted salted peanuts, worked perfect.

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I would just like to respond to the person who changed the recipe using the gluten free version, using Alton Brown's flour combo. Please let me know what combo did u use, I also have celiac and would love to try this recipe sounds sooooooo good!!!! Thanks!

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YUMMMM

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YUM! My husband is a celiac so I had to modify the recipe to exclude wheat. I used the flour combo that Alton Brown uses in his gluten free cookies and it worked out great. The recipe makes lots of cookies so I froze most of the batch in separate cookies so I can just pull out a few and cook them whenever we want them. My husband says this is the best cookie he has ever had, gluten free and not!

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Oooo eeem gee. As I write this, I am still savoring this amazing cookie in my teeth. It was amazing. Perfect chocolate chunk to dough ratio, great texture, just enough crunch on the outside but perfectly soft and gooey on the inside. The salt absolutely makes this cookie. I was worried about putting cinnamon in a chocolate chip cookie, but it added a really nice warmth. Home run, Anne!!!

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Very nice cookie. I didn't have plain rolled oats so used quick oats, I also had to use chips instead of chunks and forgot the salt at the end.. but this is a keeper of a recipe. Thanks Anne for sharing it with us.