Oatmeal Chocolate Chip Cookies
These soft and chewy cookies are made with brown butter, pockets of melty chocolate, and a hint of cinnamon. They’re our go-to treat when we’re craving something both comforting and delicious. With just one bowl and a few ingredients, you’ll have these ready in no time!
Why you’ll love this recipe
01. Brown Butter
Brown Butter is just THAT girl! Browning your butter is a game changer and when you do it once, you’ll never go back. It adds a delicious nuttiness to the cookies, totally elevating flavor and adding an extra level of richness.
02. Quick and Easy
Our first priority when developing this recipe was to make it so easy that you could whip them up in no time. These cookies use simple ingredients and require no extra equipment.
03. Crispy Edges and Gooey Center
These cookies just melt in your mouth, with perfect crispy edges and a soft & gooey center. In this recipe, we used a blend of chocolate chips and chopped chocolate, creating luscious, ooey-gooey pools of melted chocolate!
How To Make Brown Butter
- Step #1: In a saucepan over medium-low heat, melt the butter, constantly swirling the pan.
- Step #2: Once melted, the butter will begin to foam and get bubbly. Watch it closely, being careful not to burn. This should take about 5 minutes.
- Step #3: When the butter turns a golden brown and small brown bits appear at the bottom of the pan, remove it from the heat and transfer it to a heat-proof bowl.
Click here for more brown butter tips!
Freezing and Storage
Freezing: These cookies can be made ahead of time and frozen up to 2 months. We recommend scooping them into balls and placing them in a freezer bag. Whenever you’re craving a cookie, allow them to thaw for 30 minutes and bake as directed in the recipe.
Storage: To store the freshly baked cookies, let them cool completely. Place in an airtight container and keep out at room temperature for up to 3 days (if they even last that long).
Watch how we made them:
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Oatmeal Chocolate Chip Cookies
Ingredients
- 12 tbsp unsalted butter
- 1 cup brown sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1/2 cup chopped chocolate
- 1/2 cup old fashioned oats
Instructions
- Preheat the oven to 350℉. Line a baking tray with parchment paper.
- To make brown butter: In a saucepan over medium heat, melt the butter constantly swirling the pan. Once melted, the butter will begin to foam and get bubbly. Watch closely, being careful not burn. After the butter turns golden brown, remove from heat and transfer to a bowl. Let cool for 5 minutes.
- In a large bowl, whisk together the brown butter and brown sugar. Add in the egg, egg yolk, and vanilla. Whisk until smooth.
- Add in the flour, cinnamon, baking soda, and salt. Mix until combined. Then, fold in the chocolate. Chill the dough for at least 30 minutes.
- Scoop the cookie dough into 3 tbsp balls. Bake at 350℉ for 10-12 minutes.
- Remove from the oven and tap the baking sheet on a countertop a few times to slightly flatten the cookies.
How come they are called oatmeal cookies but no Oatmeal in them?!
Sorry for the typo! The recipe is fixed now. There should be 1/2 cup of oats.