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.
WHAT INGREDIENTS MAKE A GREAT OATMEAL CHOCOLATE CHIP COOKIE?
There are a few musts when it comes to making the ultimate Oatmeal Chocolate Chip Cookies. Here is a list of some must-do’s:
- Old-fashioned rolled oats are a must for chewy oatmeal cookies so look for these rather than quick-oats which are thinner and don’t yield the same texture.
- Chopped chocolate versus chocolate chips is a must for melty pockets and even chocolate distribution without adding too much chocolate (yes, there’s such thing as too much chocolate when it comes to oatmeal cookies).
- Browned butter is easy to make and it really packs in a nuttiness that pushes these cookies over the edge. Cinnamon rounds out all the flavors adding both a hint of spice as well as some sweetness.
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 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.
CAN YOU 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 FOR OATMEAL CHOCOLATE CHIP COOKIES
- 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.
- Old-fashioned rolled oats are a key ingredient in your quest for a chewy cookie.
- If your dough seems overly soft, pop it in the fridge for 20 minutes before baking.
If you make these Oatmeal Chocolate Chip Cookies, let me know on Instagram!
Looking for more recipes that complement this one? Here are a few I love:
- Iced Matcha Latte
- How to Make Agua Fresca
- Italian Pasta Salad
- Creamy Mushroom Pasta
- Pasta alla Nerano
Oatmeal Chocolate Chip Cookies
- 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
- ⅓ cup granulated sugar
- 1 large egg plus 1 large yolk
- 1 teaspoon vanilla extract
- Flaky salt for sprinkling
- 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.
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