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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.
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 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!
Oatmeal Chocolate Chip Cookies
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
Nutrition information is automatically calculated, so should only be used as an approximation.
If you loved the salt on these cookies, the next time you make peanut butter cookies add the kosher salt on top of them before you bake them! You will never make them with out salt ever again!!!
How delicious these look!! I am a big fan of oats so this is my type of cookie!
Oatmeal chocolate chip cookies are my favorite cookies in the world. I love how dense and sweet and cinnamon-y they can be – yours look awesome and I’m amped to try your recipe next time I put my baking cap on! They look lovely, thanks!
I live in D.C. and have sampled the Teaism original … and I’ve gotta be honest … your version looks WAY better!! And not just because of the infinitely preferable addition of chocolate over raisins, but yours look … perfect! (The Teaism cookies I’ve eaten have been flat and a little crispy. Not that there’s anything wrong with that! I’m just more of a nicely rounded, more-of-a-tender-and-light-center kind of cookie gal myself : ) I’ll definitely try these out soon. Thanks for sharing!!
Well, now I know I will have to get to the store to get the ingredients for this recipe. Because my friends are coming over this weekend so I have to make this recipe for them. Thanks soo much for this recipe! 🙂
Oh, chocolate and salt and oatmeal. I would eat these and pretend like I’m being healthy. 🙂
This is delicious! I love the flavors you have in here…and it gets the highest compliments!
wow what a combination! I love the sound of the oatmeal, salt and chocolate. I am worried by our modern way of living and I hope to make my daughters aware of how much better it is to talk/touch/smile without a screen. However I can see the benefits to a way of working, if not to a way of being. Love the blog.
So freggin’ perfect. I made salted/soy sauce chocolate chip cookies the other day. I think this sort of mixture is in the air…
Oh man, I’ve eaten the HECK out of salted brownies, now I need to change it up! These look awesome, and I’m not even into oatmeal cookies 🙂