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These Oatmeal Chocolate Chip Cookies are the perfect combination of soft yet chewy cookies made with hearty oats, decadent chocolate chips, and yes, browned butter! Theyโre the cookie you make when you can decide between chocolate chip or oatmeal.
I love a good chocolate cookie of any kind. I love everything from my Brown Butter Chocolate Chip Cookies to Miso Chocolate Chip Cookies and of course, my Espresso Chocolate Chip Cookies. All are divine and special. But I had to eat one cookie for the rest of my life, it would be these. The oatmal bite is unstoppable. The caramel-like notes because of the brown butter are SO good. Making these my all-time favorite cookie.
Ingredients You’ll Need for Oatmeal Chocolate Chip Cookies
- Old-fashioned rolled oats. These are a must for chewy oatmeal texture.
- Chocolate. I love chopped chocolate versus chocolate chips. It helps with melty pockets.
- Butter. We’re going to brown the butter so it really packs the nuttiness that pushes these cookies over the edge.
- Cinnamon. Ground cinnamon rounds out all the flavors adding both a hint of spice as well as some sweetness.
For the rest of the ingredients, please refer to the recipe index card!
How to Make Oatmeal Chocolate Chip Cookies
- Start by mixing the rolled oats, all-purpose flour, chopped chocolate, baking soda, ground cinnamon, and kosher salt, and set it aside.
- In a small saucepan, melt the butter until it foams and you see browned specks on the bottom of the pan.
- Whisk the browned butter, oil, brown sugar, and sugar together then add the egg, egg yolk, and vanilla (I like using my Homemade Vanilla Extract) and whisk until the mixture is smooth and well combined.
- Add the dry mixture and mix until combined.
- Scoop and roll balls, using wet hands when rolling and gently flatten on parchment lined baking sheets. Bake for 11 minutes or until the edges have set and the middle is not wet looking.
- Sprinkle with flaky salt and let cool on sheet for 10 minutes before moving to a rack to cool completely.
How to Freeze the Cookie Dough
You can absolutely freeze this cookie dough for Oatmeal Chocolate Chip Cookies. I have an entire post on how to freeze cookie dough. Please refer to there for detailed instructions on how to do it.
Tips and Tricks
- Scooting your cookie into shape at the 9-minute mark will help yield perfectly round cookies.
- Chopping your chocolate as opposed to using typical chocolate chips will help to evenly distribute the chocolate in your cookies.
Recipe FAQs
Pop it in the fridge for 20 minutes before baking.
You can….but for the best texture and bite definitely use old-fashioned oats.
What to Serve with These Cookies
Dinner
Best Caesar Salad
Dinner
Spaghetti and Meatballs
Salads
Fall Harvest Salad
Drinks
Cranberry Margarita
If you tried thisย Oatmeal Chocolate Chip Cookiesย Recipeย or any other recipe on my website, please leave a 🌟ย star ratingย and let me know how it went in the 📝ย commentsย below. Thanks for visiting!
Oatmeal Chocolate Chip Cookies
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 6 ounces chopped semi-sweet chocolate
- ยฝ teaspoon baking soda
- ยฝ teaspoon ground cinnamon
- ยฝ teaspoon kosher salt
- ยฝ cup unsalted butter
- 2 tablespoons neutral oil
- ยพ cup light brown sugar
- โ cup granulated sugar
- 1 large egg plus 1 large yolk
- 1 teaspoon vanilla extract
- Flaky salt, for sprinkling
Instructions
- Preheat the oven to 375 degrees. Line two baking sheets with parchment and set them aside.
- In a medium bowl, use a wooden spoon to mix together the rolled oats, all-purpose flour, chopped chocolate, baking soda, ground cinnamon, and kosher salt, and set it aside.
- Brown the butter by heating a small saucepan over medium-low heat. Add the butter to the pan and once itโs melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until itโs browned. You should also start to smell its nutty aroma. Remove it from the pan and continue to stir to cool it down.
- In a large bowl, whisk the browned butter, oil, brown sugar, and sugar together until well combined. Add the egg, egg yolk, and vanilla and whisk until the mixture is silky looking and lighter in color. Pour in the flour mixture all at once and mix until cohesive, about 1 minute.
- Use a medium cookie scoop to scoop out 2-tablespoon-sized balls of dough. You should be able to scoop out 20 balls in total. Evenly space half the balls on one sheet and then the other half on the other. Using wet hands, roll the balls and then gently flatten them.
- Bake for 11-14 minutes or until the edges are set and the centers are soft but not moist looking. Sprinkle with flaky salt immediately after baking. Let the cookies cool on the sheet for 10 minutes before transferring them to a cooling rack. If you want perfectly round cookies, use a biscuit cutter or something similar that is a little wider than your cookie to scoot them into shape at the 9-minute mark. To scoot, simply move the cutter around the cookie to nudge any areas back into the circular shape.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are very good but they were so sweet.. did anyone cut the sugar?
hi cassie, glad you loved them. i haven’t tried cutting the sugar; i fear it’ll mess up the consistency of them.
These are very good but they were so sweet.. did anyone cut the sugar?