Chunk Wild Cookies

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: abut 5 dozen cookies

Recipe photo

This recipe was the junior grand prize winner in King Arthur's first-ever baking contest, held back in 1991. Submitted by Sarah Nist of Montpelier, Vermont, it yields a light, crunchy/crisp cookie whose flavors of chocolate, peanut butter, and oats blend perfectly.

Chunk Wild Cookies

star rating (20) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: abut 5 dozen cookies
Published: 06/01/2012


Tips from our bakers

  • This recipe is easily halved. In fact, we like to halve the recipe, then scoop the cookies into teaspoon-sized balls, using our teaspoon cookie scoop. You'll end up with about 5 dozen 2" cookies, a kid- and diet-friendlier size.
  • Not fond of peanut butter chips? Substitute butterscotch, cinnamon, cappuccino, or your favorite flavor chips; or dried cranberries or chopped dried apricots.


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1) Preheat your oven to 375°F. Lightly grease (or line with parchment) four baking sheets, or as many as you have.

2) Beat together the butter, sugars, baking powder, baking soda, and salt.

3) Beat in the eggs and vanilla.

4) Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are OK.

5) Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped walnuts.

6) Drop the dough by tablespoonfuls, 2" apart, onto the prepared baking sheets.

7) Bake the cookies for about 12 minutes, until they're just set. They may be barely starting to brown around the edges, but the tops won't be brown at all.

8) Remove the cookies from the oven, and cool.

Yield: 5 dozen cookies.

Nutrition information

Serving Size: 1 cookie (31g) Servings Per Batch: 60 Amount Per Serving: Calories: 140 Calories from Fat: 70 Total Fat: 8g Saturated Fat: 3.5g Trans Fat: 0g Cholesterol: 15mg Sodium: 90mg Total Carbohydrate: 18g Dietary Fiber: 1g Sugars: 11g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 07/27/2014
  • gosz from KAF Community
  • I'm always looking for a new & better/different chocolate chip cookie. These are great. Grinding up the white chocolate with the oats really makes a difference in the flavor &texture, and I like finding the occasional chunk of white chocolate in a cookie. I used a tablespoon scoop and baked as directed. While mine are not "light, crunchy/crisp" as described in the head note, they are chewy and very good. I used 1 cup of dried tart cherries instead of PB chips, and only 3/4 cup of nuts.
  • star rating 12/07/2013
  • Chef Cheryl from Los Angeles, CA
  • This cookie gets attention with all the different flavors in on bite. I love the oatmeal and wheat flour goodness. I used chunk white chocolate. Its definitely a keeper
  • star rating 06/19/2013
  • angmichaud from KAF Community
  • I don't really like to rate recipes when I make them differently than described, but these turned out too good not to rate. I wanted to cut down the amount of candy chips in the recipe, so I used more nuts and just semi-sweet chips. I also used a half-cup of natural peanut butter and one stick of butter, instead of one cup of butter. The result was chewy, satisfying, and very delicious. This one is a winner for sure.
  • star rating 02/12/2013
  • Kerry from New York
  • For the flour, I used 1 cup unbleached white and 1 cup white whole wheat. Delicious!!
  • star rating 12/17/2012
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  • star rating 12/09/2012
  • elkgrovejen from KAF Community
  • My ten year old son made these today, substituting semisweet chunks for the white chocolate (we're not white chocolate fans here). His first recipe where he did everything with no help from me, and they were spectacular! The recipe made 7 dozen cookies and we've probably eaten at least 2 dozen already. On a side note, he broke his elbow a couple of months ago and just got his cast off.The measuring, scooping, and mixing are part of a self-prescribed therapy for him that he is really enjoying. Thank you KA for helping me pass on my love of baking to my son!
  • star rating 07/23/2012
  • dinaholton from KAF Community
  • Cookie perfection! I followed the recipe *almost* to a T. I always get annoyed at people who rate a recipe and then say all the things that they changed in the recipe, but I did make two small changes. I substituted butterscotch chips for the peanut butter chips, and I left out the nuts (due to personal preference). I love the taste, texture, and appearance of these cookies. I think the ground up white chocolate and oats combination really adds to this recipe. I'm so happy to have finally found a chip based drop cookie that I can make over and over again. There are many variations I would like to try with this cookie. I might try adding in a bit of shredded coconut the next time I make them, which will be very soon!
  • star rating 06/02/2012
  • ginap from KAF Community
  • This is a serious cookie. I made it as written with the exception of the tempurature for baking; I did 350 for 12 minutes instead of the suggested 375 and the result is a slightly crunchy outside with a more tender inside. I don't think they will be my favorite...but they are definitely good.
  • star rating 05/11/2012
  • PTDreaming from KAF Community
  • This recipe takes both oatmeal and chocolate chip cookies to a new level and the peanut butter chips put these cookies over the top. I made this recipe exactly as written. I will definitely make them again.
  • star rating 05/08/2012
  • sobrennan from KAF Community
  • These cookies were VERY good. The dough does get rather heavy by the time of the final additon (the walnuts), so I had to mix nuts in by hand as I was afraid my mixer motor woudl burn out. Will make again
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