Oatmeal Chocolate Chip Cookies

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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! They’re the cookie you make when you can decide between chocolate chip or oatmeal.

Oatmeal Chocolate Chip Cookies on baking sheet with flakey sea salt.

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.

Oatmeal Chocolate Chip Cookies on on plate with flakey sea salt.

Ingredients You’ll Need for Oatmeal Chocolate Chip Cookies

  1. Old-fashioned rolled oats. These are a must for chewy oatmeal texture.
  2. Chocolate. I love chopped chocolate versus chocolate chips. It helps with melty pockets.
  3. Butter. We’re going to brown the butter so it really packs the nuttiness that pushes these cookies over the edge.
  4. 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!

Ingredients in bowls all laid out on counter.

How to Make Oatmeal Chocolate Chip Cookies

  1. Start by mixing the rolled oats, all-purpose flour, chopped chocolate, baking soda, ground cinnamon, and kosher salt, and set it aside.
  2. In a small saucepan, melt the butter until it foams and you see browned specks on the bottom of the pan. 
  3. 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.
  1. Add the dry mixture and mix until combined. 
  2. 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.
  3. 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. 

Cookie dough on a baking sheet.

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.
Oatmeal Chocolate Chip Cookies on on cooling rack with flakey sea salt.

Recipe FAQs

What if my dough seems overly soft?

Pop it in the fridge for 20 minutes before baking.

Can I use instant oats?

You can….but for the best texture and bite definitely use old-fashioned oats.

Oatmeal Chocolate Chip Cookies on on plate with flakey sea salt.

What to Serve with These Cookies

If you tried this Oatmeal Chocolate Chip Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 4 votes

Oatmeal Chocolate Chip Cookies

Prep: 15 minutes
Cook: 11 minutes
Servings: 20 cookies
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! They’re the cookie you make when you can decide between chocolate chip or oatmeal.

Ingredients 

  • 2 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 6 ounces chopped semi-sweet chocolate
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter
  • 2 tablespoons neutral oil
  • ¾ cup light brown sugar
  • â…“ 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 it’s 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 it’s 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

Calories: 139kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 89mg | Potassium: 49mg | Fiber: 1g | Sugar: 11g | Vitamin A: 142IU | Vitamin C: 0.002mg | Calcium: 14mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies
Cuisine: American
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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57 Comments

  1. Do you have a recommendation for making these dairy free? I don’t usually request substitutions but I’m nursing a babe with a cow milk sensitivity – and my cookie cravings remain!

    1. hi kesa! unfortunately i don’t. huge bummer. i haven’t tested them but just this way. sorry!

  2. Thanks for the recipe! I used it as inspiration for my own salted oatmeal cookie (sans chocolate, with ginger and almond flour: http://marriedtowine.com/2012/05/18/salted-oatmeal-cookies/#more-827).
    LOVE the salt/oats combo–I’ve enjoyed these for breakfast and for dessert. Next time, I’ll remove butter and used mashed ripe bananas instead 🙂

  3. hmm…i think these would be the best batch of cookies just for me! my husband isn’t a huge fan of salt with his desserts – guess that just means more for me 🙂

    and oatmeal is healthy, so these also double as breakfast, I think.