Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are a brown butter cookie that has oats, chocolate chips, and cinnamon. They have crispy edges and a chewy center. These are gourmet cookies that are easy to make! They stand out from other chocolate chip cookies without a lot of extra effort.
These chewy oatmeal chocolate chip cookies have a complex and rich flavor due to the brown butter and oats. They taste amazing and make you always need to take just one more bite! If you want to step up your game from basic chocolate chip cookies these are the perfect cookies. These cookies were thoroughly tested to make them the best oatmeal chocolate chip cookies (and so my husband could have more).
For other chocolate chip cookie recipes, try Lindt Stuffed Cookies, Eggless Chocolate Chip Cookies, and Monster Cookies.
Why This Recipe Works
- Chewy cookies- These chewy chocolate chip oatmeal cookies have that perfect chewy center like all the best cookies!
- Oat flavor- The rich oat flavor of delicious oatmeal cookies goes perfectly with the chocolate for a rich flavor!
- Brown butter- The brown butter brings these cookies to another level with the lightly nutty flavor brown butter brings.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Pull this out 2 hours before baking to get to room temperature.
- Brown sugar- I used light brown sugar for this, but dark brown sugar will work as well.
- Eggs- Pull these out 2 hours before baking to get it to room temperature.
- Chocolate chips- I used semi-sweet chocolate chips. Dark chocolate chips can work, but I do not recommend milk chocolate chips as they will be too sweet.
- Molasses- Do not use blackstrap molasses as it will be too bitter.
- Oats- Make sure to use old-fashioned oats, not quick oats or instant oats for this recipe.
Step By Step Instructions
Here is how to make and bake these oatmeal chocolate chip cookies. This recipes uses an electric mixer. A stand mixer with paddle attachment or hand mixer will work.
STEP 1: Cook brown butter. Melt the butter in a frying pan on medium heat. Once the butter melts stir the butter until milk deposits separate and turn amber in color.
STEP 2: Cool brown butter. Pour the browned butter into a bowl and let it cool to room temperature.
TIP: You can use a fridge or freezer to cool the butter faster as long as you keep an eye on it and don’t let it solidify.
STEP 3: Beat butter and sugar. Use a large bowl and mixer to beat the brown butter, sugar, and brown sugar on high speed for 2 minutes.
STEP 4: Combine. Add the wet ingredients (eggs, vanilla extract, and molasses) to the butter mixture and mix until combined. Then, sift in the dry ingredients (all purpose flour, cinnamon, baking soda, and salt). Mix them on low speed until just combined. Then mix in the oats and semisweet chocolate chips.
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STEP 5: Prep. Heat oven to 350°F. Line 2 cookie sheets with parchment paper.
STEP 6: Scoop. Use a large cookie scoop (2 TBSP or 2 oz) to scoop 6 cookie dough balls per cookie sheet. Slightly flatten each cookie dough ball with your hand.
STEP 7: Bake cookies. Bake 1 cookie sheet at a time for 12-14 minutes. The cookie are done when the edges are lightly golden brown. For best results top them with extra chocolate chips when they come out of the oven.
STEP 8: Cool. Let the cookies cool in the hot pan for 5 minutes before transferring them to a wire rack to cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they are chewier cookies.
FAQ
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store the oatmeal chocolate chip cookies at room temperature in an air-tight container such as a zip-top bag up to 5 days.
Freezing
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup Plus 2 TBSP Unsalted butter
- 1 cup Brown sugar, packed light or dark
- 1/2 cup White granulated sugar
- 2 Large eggs, room temperature
- 1 tsp Pure vanilla extract
- 1 TBSP Unsulfured molasses, use grandmas
- 2 cups All-purpose flour
- 1 tsp Ground cinnamon
- 1 tsp Baking soda
- 1 tsp Salt
- 2 cups Old fashioned oats
- 1 1/2 cups Semi-sweet chocolate chips
Instructions
- Place the butter on a frying pan over medium heat. Heat until the butter melts. Use a rubber spatula to stir the butter until the milk deposits separate and turn amber in color.1 cup Plus 2 TBSP Unsalted butter
- Pour the hot butter into a bowl. Cool completely to room temperature before using. Tip: You can use the freezer or fridge to speed this up. Keep an eye on it, so it doesn't solidify.
- Using a mixer, beat the brown butter, brown sugar, and sugar on high speed for 2 minutes.1 cup Brown sugar, 1/2 cup White granulated sugar
- Add in the eggs, vanilla, and molasses. Mix until combined.2 Large eggs, 1 tsp Pure vanilla extract, 1 TBSP Unsulfured molasses
- Sift the flour, cinnamon, baking soda, and salt into the wet ingredients. Mix on low speed until just combined. Add in the oats and chocolate chips.2 cups All-purpose flour, 1 tsp Ground cinnamon, 1 tsp Baking soda, 1 tsp Salt, 2 cups Old fashioned oats, 1 1/2 cups Semi-sweet chocolate chips
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper.
- Use a large cookie scoop (2oz or 2 TBSP) scoop the cookie dough. Place 6 cookie dough balls per cookie sheet. Take your hand and very lightly flatten the cookie dough balls.
- Bake one cookie sheet at a time. Bake for 12-14 minutes until the cookies have lightly golden edges. For best results, top with extra chocolate chips.
- Let the cookies sit on hot pan for 5 minutes before transferring to a cooling rack.
I love a lot of the cookies here but unfortunately this one was drier than most and not a favorite. Don’t let my review stop you from trying it. It may be just what you’re looking for.
Yummy