Aliza Sokolow’s Chocolate Chunk, Oatmeal & Prune Cookies

Chef & food stylist Aliza J. Sokolow shared her much-beloved recipe for Chocolate Chunk, Oatmeal & Prune Cookies, so we can share it with you! This recipe yields 3 dozen cookies – perfect for holiday sharing, or freezing a few for the next time you need a sweet snack. Aliza uses dark chocolate chunks and flour from another California favorite, the Tehachapi Heritage Grain Project.

If you’d like to see more of what Aliza is baking up, check out her Instagram here.  If you’d ready to bake up a storm, try Chef Peter Sidwell’s Salted Double Chocolate Chip Cookies next.

Servings: 3 dozen cookies
Prep Time:
Cook Time:


1 cup butter (2 sticks)

1 cup brown sugar

1/2 cup white sugar

2 eggs

2 tsp vanilla bean paste or vanilla extract

1 tsp cinnamon

1 tsp salt

1 tsp baking soda

2 1/4 cups flour

2 cups rolled oats

1.5 cups California prunes

1 cup chocolate chunks


  1. Preheat oven to 350 degrees.
  2. Cream butter and sugars together.
  3. Crack eggs in separate bowl. Add to butter and sugar mixture
  4. Stir the vanilla into wet mixture and set aside.
  5. Combine all dry ingredients, except oats. Set aside.
  6. Chop up your California prunes to the size of your heart’s content. (I like a small dice.)
  7. Combine dry ingredients with wet.
  8. Add in oats and mix.
  9. Add in prunes and chocolate chunks.
  10. Scoop cookies onto baking sheet in about 2 TBSP-sized balls.
  11. Place in 350F degree oven for 12 minutes.
  12. Turn baking sheet and bake for 2 more minutes.
  13. Let cool and Bon Appetit!




Aliza J. Sokolow is a food stylist and photographer for digital and print. She got her start working for Jamie Oliver on his “Food Revolution” project. Her work has won 1 Emmy, earned 2 Emmy nominations and a James Beard literary award.  Her photography has been published in the New York Times, Architectural Digest, Bon Appetit, Wall Street Journal, and Los Angeles Times.

Aliza is a proud alumna of the University of California, Berkeley and loves to give back to the community and the world. She serves on the council for the UC Berkeley Food Institute, and she is a leadership fellow with the Joint Distribution Committee (JDC). Her book, This is What I Eat, will be published by Random House Kids in early 2023.