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oatmeal chocolate chip cookies on a grey surface with chocolate chips and oats.

Chewy Oatmeal Chocolate Chip Cookies with a Crisp Edge

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4.8 from 4 reviews

These oatmeal chocolate chip cookies are soft, chewy, and packed with big chocolate chips that melt into every bite, while hearty oats add comforting texture and wholesome appeal. Made with a blend of brown sugar for chew and just the right amount of crisp edges, this cookie strikes the perfect balance between chewy and slightly golden. Easy to mix and fun to bake, these cookies are a nostalgic classic everyone reaches for — perfect with a cold glass of milk or a warm cup of coffee.

  • Total Time: 56 Minutes
  • Yield: 12 Cookies 1x

Ingredients

Units Scale
  • 2oz (1/4 Cup) Unsalted Butter, browned
  • 2oz (1/4 Cup) Unsalted Butter, cut into small cubes
  • 150 grams (3/4 Cup) Brown Sugar
  • 50 grams (1/4 Cup) Granulated Sugar
  • 1 Large Egg + 1 Egg Yolk, at room temp.
  • 2 Teaspoons Vanilla Extract
  • 156 gram ( 1 1/4 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

  1. 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.
  2. 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.
  3. In a separate bowl mix together the flour, salt, baking soda, cornstarch, and oats.
  4. 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.
  5. Preheat oven to 375F/190C and line a baking sheet with a Silpat liner or parchment paper.
  6. 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

  • Author: Elizabeth Waterson
  • Prep Time: 15 Minutes
  • Chill Time: 30 Minutes
  • Cook Time: 11 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/oatmeal-chocolate-chip-cookies/

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