Oatmeal Chocolate Chip Cookies

5 from 4 votes

These oatmeal chocolate chip cookies are a brown butter cookie that has oats, chocolate chips, and cinnamon.

Prep Time20

Cook Time13

Servings: Large cookies

Calories: 243kcal

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 tablespoon 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, ½ cup White granulated sugar
Add in the eggs, vanilla, and molasses. Mix until combined.
2 Large eggs, 1 teaspoon Pure vanilla extract, 1 tablespoon 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 teaspoon Ground cinnamon, 1 teaspoon Baking soda, 1 teaspoon Salt, 2 cups Old fashioned oats, 1 ½ 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.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.