Of course I intended for these cookies to bake out flat, meld together, and then cut them into crispy square cookie flats.
Of course I did.
Go ahead and believe that. But, you also MUST believe that the taste and texture of these Oatmeal Chocolate Chunk Square Cookie Flats is absolutely perfect.
They are crunchy and crispy. They are chewy. They are caramelized. And, they are full of oats and chocolate.
Um, YUM!

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Oatmeal Chocolate Chunk Square Cookie Flats

1/2 lb. salted butter, room temperature
3 large eggs
1 cup white sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 cups whole oats
2 cups all purpose flour**
12 oz. dark chocolate chunks

Preheat the oven to 375 degrees.
Cream together the butter, eggs, sugars, vanilla, baking soda and powder, and sea salt. Beat until smooth, creamy, and fluffy.
Incorporate the oats and then the flour, 1/2 cup at a time.
Fold in the chocolate chunks.

**If you’d prefer lighter, fluffier cookies, use 3 cups of flour instead.

Scoop one inch dough balls onto parchment lined cookie sheets.
Bake for about 15 minutes, until spread, melded, and caramelized.
Remove from the oven and slice into squares before the cookie flats cool completely.

**If using more flour, the cookies will retain their “cookie” shape, but still remain chewy.