Crunchy Oatmeal Chocolate Chip Cookies

Crunchy Oatmeal Chocolate Chip Cookies {}

Today, we are dunking a few of these Crunchy Oatmeal Chocolate Chip Cookies in milk. That is all.
Crunchy Oatmeal Chocolate Chip Cookies {}
To dunk or not to dunk – Where are you with that?
Dunking or not dunking cookies seems to be a very divisive issue. Fight have broken out, family members no longer get together over the holidays. Shit’s serious, yo. Some of us are firmly on the “dunk all the cookies” camp, while others can’t even fathom the thought of their beloved cookies making contact with milk.
Crunchy Oatmeal Chocolate Chip Cookies {}
Me? I dig both. There are times when a cookie can be vastly improved by partially submerging it in a nice cold glass of milk. Nilla wafers for instance. Crunchy cookie, slightly softened by a 5 second milk dunk.
Crunchy Oatmeal Chocolate Chip Cookies {}
I will not, however – Dunk a soft baked cookie in milk. They get soggy. I don’t dig soggy mouth feels. So there you have it – My stance on dunking vs. not dunking my cookie situation.
Now flow with me – I’ve got some dunkable situations for you.
Crunchy Oatmeal Chocolate Chip Cookies {}
But first – Let’s address yet another divisive cookie issue. Oatmeal cookies and the raisins vs. chocolate chip cookie debacle. There are two camps:

  • Camp 1 – The “Raisins… Stay the f*** out of my cookies!” camp. This oatmeal cookie eater feels strongly about this and will not, if ever, allow raisins to make contact with their oatmeal cookie. This oatmeal cookie eater much prefers chocolate chips to stud their dough. I dig your style, boo.
  • Camp 2 – The “Raisins in all the cookies” camp. This oatmeal cookie eater gets it. Oatmeal cookies ought to have raisins. It’s what the damn cookie was named for and why change a good thing? Can the oatmeal raisin cookie lover live, yo?!

Crunchy Oatmeal Chocolate Chip Cookies {}
Again, I dig them both. Cookies, people! Cookies make people happy. Why should I have to choose between my cookies? Why do cookies have to divide a people? That’s just cray.
Today’s post caters to the milk dunking crunchy chocolate chip lover in you. These Crunchy Oatmeal Chocolate Chip Cookies are perfect for those who diiiiiiiiiiig submerging their cookies in milk and taking a milk soaked bite. These cookies have all the spicy goodness of an oatmeal raisin cookie minus raisins + chocolate chips. This is the type of cookie to bridge gaps, end arguments, stop wars. It’s got it all. So go on, bake ‘em. Pour yourself a tall glass of milk. Get your dunk on and poppin’.
Crunchy Oatmeal Chocolate Chip Cookies {}

Crunchy Oatmeal Chocolate Chip Cookies --



  • 2 ½ cups all-purpose flour spooned then leveled
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 ½ sticks 3/4 cup, or 6oz unsalted butter
  • 1 ¼ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups rolled oats Old Fashioned or Quick Cooking are fine
  • 1 1/4 cup semi-sweet chocolate chips


  • Preheat the oven to 325 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  • In a medium bowl combine flour, baking powder, baking soda, salt, and spices. Mix with a fork or a whisk until the spices, salt, baking powder and soda are evenly distributed and set aside.
  • In a bowl fitted with a paddle attachment, combine the butter plus the brown and granulated sugars and mix on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time beating well after each addition. Stop and scrape the mixer as needed.
  • Reduce the speed to low and stir in the vanilla extract. Add the flour all at once and mix until just combined and stop the mixer.You should see dry flour in some parts. Add the rolled oats and chocolate chips.Fold by hand (with a spatula) until evenly distributed. Place in the refrigerator for at least one hour, or until the dough is firm.
  • Remove the dough from the refrigerator and using a 1 tsp. cookie scoop, drop spoonfuls of dough onto your prepared cookie sheet about 1.5” apart. Bake for about 12-15 minutes until the cookies are golden brown rotating the cookie sheets halfway through for even baking. Transfer the cookies to a wire rack and allow them to cool completely.
  • Makes about 65 cookies.

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