Oatmeal Chocolate Chunk Cookies
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Oatmeal Chocolate Chunk Cookies

By 

Kathryn Shah

everyday
About This Recipe

Your favorite childhood cookie, reimagined without refined sugar. These hearty oatmeal cookies are buttery, chewy, and warmly spiced, with chunks of Spring & Mulberry Pure Dark Chocolate tucked into every bite. A pinch of flaky sea salt on top balances the sweetness and makes them irresistibly snackable.

This Recipe Features
Pure Dark
Pure Dark
How Many?

Oatmeal Chocolate Chunk Cookies

By 

Kathryn Shah

everyday
About This Recipe

Your favorite childhood cookie, reimagined without refined sugar. These hearty oatmeal cookies are buttery, chewy, and warmly spiced, with chunks of Spring & Mulberry Pure Dark Chocolate tucked into every bite. A pinch of flaky sea salt on top balances the sweetness and makes them irresistibly snackable.

Ingredients
Serving Size: 18 cookies
1

cup (2 sticks / 225g) unsalted butter — ½ cup melted, ½ cup softened
1

tablespoon vanilla extract
1

large egg + 1 egg yolk
¾

cup (120g) date sugar
¼

cup (60g) date syrup
2

teaspoons kosher salt
1

teaspoon ground cinnamon
½

teaspoon baking soda
2

cups rolled oats (pulse 1 cup briefly if desired, for chewier cookies)
1

cup (120g) all-purpose flour
1

Spring & Mulberry Pure Dark Bar, chopped

Pinch flaky sea salt
Directions
  1. Prepare. Preheat oven to 350°F. Line a baking sheet with parchment.
  2. Combine Wet Ingredients. Cream softened butter with date sugar until fluffy. Add cooled melted butter, date syrup, egg + yolk, and vanilla; mix until smooth.
  3. Combine dry ingredients. In a separate bowl, whisk flour, oats, baking soda, cinnamon, and salt.
  4. Fold together. Add dry to wet, folding gently until just combined.
  5. Add chocolate. Stir in chopped chocolate.Scoop 2-Tbsp dough balls onto tray, 2 inches apart. Press an extra chunk of chocolate on top.
  6. Balke. 10–12 minutes, until edges are set but centers are still soft. Cool on tray 5 minutes, then move to rack. Sprinkle with flaky sea salt.

Notes
  1. The taste and texture becomes more addicting on day 2 or day 3 after baking.
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