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Chunk Wild Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sarah Nist

Chunk Wild Cookies Recipe

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.

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At a glance

abut 5 dozen cookies
Nutrition information


Choose your measure:


  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.
  9. 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.