Go Back
+ servings
Print Recipe
5 from 4 votes

Oatmeal Chocolate Chip 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.
Prep Time15 minutes
Cook Time11 minutes
Course: Cookies
Cuisine: American
Servings: 20 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
  • 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