Spiced Chocolate Chunk Oatmeal Cookies

Photography, Recipe Development, and Food Styling by Thalia Ho

For Thalio Ho, the award-winning blogger behind Butter and Brioche, these Spiced Chocolate Chunk Oatmeal Cookies have become a winter rite of passage over the past few years. Filled with comforting spice, a drop of warmth from rum, notes of herbaceous rosemary, and molten bursts of dark chocolate, they’re stellar. Find more well-spiced cookies in our Holiday Cookies 2018 special issue!

5.0 from 1 reviews
Spiced Chocolate Chunk Oatmeal Cookies
Makes 24 to 30
  • ¾ cup plus 2 tablespoons (198 grams) unsalted butter, softened
  • ¾ cup plus 2 tablespoons (174 grams) granulated sugar
  • ¾ cup plus 1 tablespoon (179 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams), room temperature
  • 1 tablespoon (14 grams) rum (optional)
  • 1 teaspoon (4 grams) vanilla extract
  • 1⅓ cups (167 grams) all-purpose flour
  • ¾ teaspoon (3.75 grams) baking powder
  • ¾ teaspoon (3.75 grams) baking soda
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ teaspoon (1 gram) ground ginger
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon dried rosemary
  • 2¼ cups (203 grams) old-fashioned oats
  • ¾ cup (112 grams) very roughly chopped dark chocolate
  • ½ cup (50 grams) rye flakes*
  • ½ cup (57 grams) toasted chopped walnuts
  • Flaked salt, for finishing
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in rum (if using) and vanilla.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, kosher salt, cardamom, cloves, nutmeg, and rosemary. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined, about 1 minute. (Some dry floury pockets may remain in dough.) Using a large wooden spoon, gently fold in oats, chocolate, rye flakes, and walnuts. Cover and refrigerate for at least 1 hour.
  3. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  4. Scoop dough by heaping tablespoonfuls (about 45 grams), and roll into balls. Place 2 inches apart on prepared pans.
  5. Bake for 12 to 15 minutes, rotating pans halfway through baking, raising pans a few inches above oven rack, and tapping pans firmly against rack to slightly deflate, spread, and help disperse melted chocolate into cookies. Repeat procedure every 2 minutes until cookies are just golden brown, firm around the edges and slightly soft in center, and have molten pockets of chocolate running throughout them.
  6. Remove from oven; immediately sprinkle cookies with flaked salt. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Best served warm on the day of baking but can be stored in an airtight container at room temperature for up to 5 days.
*Rye flakes are available at health food stores or online. You can also use ½ cup (45 grams) old-fashioned oats instead.


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