Oatmeal chocolate chip cookies are extra chewy and so delicious. These cookies are quick and easy to make. Try these scrumptious cookies, you will never get tired of them.
For years I have always wanted to create my version of a perfect oatmeal chocolate chip cookie, it has taken me just that though, years! The cookie starts off with brown butter which I think just pair so beautifully with the oats. The brown butter creates a nutty, carmely undertone. Then I use rolled oats for a good, thick chew. And while you could use all milk chocolate chips or dark chocolate chips or just use semi-sweet chocolate chips I LOVE the combination of milk and dark.
I hope you love these cookies as much as my sisters and I love them! I have since developed some more cookies off of this base recipe including these scrumptious peanut butter oatmeal cookies!
Let's get to the recipe
Ingredients
- Salted Butter. You'll need one stick of butter, or ½ cup or 4oz of butter. Half of the butter will be browned then poured on top of the other half of butter cut up into cubes. This helps the butter come down in temperature quicker.
- Brown Sugar. We use more brown sugar than white sugar in this recipe to give the cookie a deeper molasses flavor and darker color. I use light brown sugar but dark brown sugar would work well too!
- Granulated Sugar. The sugar helps sweeten the cookies and helps them spread while baking.
- Large Egg. You'll need one whole egg plus one additional egg yolk only. The extra egg yolks helps add some more fat and richness to the dough and creates a nice and chewy cookie.
- Vanilla Extract. This classic cookie flavoring gives some warmth and classic cookie flavor.
- All Purpose Flour. The flour should be measured properly, I suggest using a digital scale.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
- Salt. The salt balances out the flavor of the sweetness.
- Baking Soda. This chemical leavening agent helps the cookies rise and brown while baking.
- Cornstarch. The cornstarch tenderizes the cookie dough for a lovely, soft cookie.
- Rolled Oats. I prefer the texture you get using old-fashioned oats but you can use quick-oats if that is all you have on hand.
- Chocolate Chips. Chocolate is the star of the cookie so make sure you use a good quality one. You could also take some chocolate bars and chop them up. I use Callebaut Chocolate Callets and Calleabaut Milk Chocolate Callets. Chocolate Chips will work but I prefer chocolate chunks, callets, or chopped chocolate.
Mix-ins you could add some raisins or nuts to the cookie dough as well if you wanted. Walnuts or pecans are my favorite nuts to add to cookie dough.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer add the brown butter and the regular butter, mix until the butter is all combined. Add the brown sugar and granulated mix and beat for 1 minute.
Add in egg, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.
In a separate medium bowl mix together the flour, salt, baking soda, cornstarch, and oats.
Slowly add flour mixture to the wet ingredients, mixing just until combined then stir in the chocolate chips. Place dough covered in the fridge for 30 minutes to an hour.
Preheat oven to 375F/190C and line a baking sheet with a Silpat liner or parchment paper.
Scoop 2 tablespoons balls of dough and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool.
Add extra chocolate chips on top right after baking if desired. After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover cookies in an airtight container for 5 days.
FAQ and Tips for Success
Rolled Oats also known as Old Fashioned Oats are my favorite for cookies as they provide a strong, chew to the cookie. You can use quick-cooking oats if that is all you have on hand. I would not suggest using steel-cut oats for cookie baking.
When you have a hard cookie it is probably one of two things, first you may have accidentally over mixed the cookie dough. Once you add the flour you should only mix until combined, over mixing will develop the gluten to create a tougher baked good. Secondly, you want to make sure not to over bake the cookies. They should turn golden brown on the edges and just barely set in the center, as the cookies will continue baking while they cool on the baking sheet.
Check out this post on my Cookie Baking Tips
More cookie recipes
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PrintRecipe Card
Oatmeal Chocolate Chip Cookies
Oatmeal chocolate chip cookies are extra chewy and so delicious. These cookies are quick and easy to make. Try these scrumptious cookies, you will never get tired of them.
- Total Time: 56 Minutes
- Yield: 12 Cookies 1x
Ingredients
- 2oz (¼ Cup) Unsalted Butter, browned
- 2oz (¼ Cup) Unsalted Butter, cut into small cubes
- 150 grams (¾ Cup) Brown Sugar
- 50 grams (¼ Cup) Granulated Sugar
- 1 Large Egg + 1 Egg Yolk, at room temp.
- 2 Teaspoons Vanilla Extract
- 156 gram ( 1 ¼ Cup) All Purpose Flour
- 1.5 Teaspoon Salt
- 1.5 Teaspoons Baking Soda
- 2 Teaspoons Cornstarch
- 100 grams (1 Cup) Rolled Oats
- 170 grams (1 Cup) Chocolate Chips*
Instructions
- In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
- In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer add the brown butter and the regular butter, mix until the butter is all combined. Add the brown sugar and granulated mix and beat for 1 minute. Add in egg, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.
- In a separate bowl mix together the flour, salt, baking soda, cornstarch, and oats.
- Slowly add flour mixture to the wet mixture, mixing just until combined then stir in the chocolate chips. Place dough covered in the fridge for 30 minutes to an hour.
- Preheat oven to 375F/190C and line a baking sheet with a Silpat liner or parchment paper.
- Scoop 2 tablespoons balls of dough and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. Add extra chocolate chips on top right after baking if desired. After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover cookies in an airtight container for 5 days.
Equipment
Callebaut Milk Chocolate Callets
Buy Now →- Prep Time: 15 Minutes
- Chill Time: 30 Minutes
- Cook Time: 11 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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Rachel says
Made it and it came out well … my daughter who is autistic and is very selective about certain food food textures loved it so this made me extremely happy .
Lydia says
This recipe is my favorite. I am absolutely obsessed!