Bake a batch of soft and chewy oatmeal chocolate chip cookies and watch them disappear! Browned butter adds a caramel-like flavor that complements the rich cocoa and crunchy pecans.
Two classics come together, chocolate chip cookies and oatmeal cookies, for a tasty mashup!
Table of Contents
This chocolate chip oatmeal cookies recipe is a must-have in your baking repertoire, and it’s perfect for sharing during the holidays. Melty chocolate chips take the traditional dough base to the next level. It’s the best of both worlds! Plus, some crunchy chopped pecans add a nice snappy contrast to each bite.
Oatmeal has a neutral taste, so I recommend taking a few extra minutes to brown the butter and develop caramel notes. It dramatically enhances the flavor. These large bakery-style treats have crisp edges and a dense, chewy center. I love eating them warm from the tray to enjoy the freshly melted chips.
Oat Selection
There are various types of oats at the store that you can buy, but to yield chewy cookies, old-fashioned rolled oats are your best bet. They retain their flaky oval shape and texture when baked. The base is a majority of oats (three cups), so you won’t lose the mild sweet quality.
These cookies are one of the few sweet treats packed with fiber and other nutritional benefits from the grain. Avoid using the extra thick oat varieties, as they taste too hard. If you only have instant or quick oats on hand, you can use them, although the results won’t be as chewy as old-fashioned oats.
Brown the butter
There are taste and texture benefits to using melted unsalted butter. Melting the fat creates a dense texture instead of a cakey texture. More liquid is available for hydrating the flour proteins to develop gluten. While melted, toast the milk solids for a few extra minutes until you can smell a butterscotch aroma.
When making brown butter, the solids change color and develop hundreds of new flavors. The process happens quickly, so keep a close eye on appearance change and your nose to indicate doneness. Immediately transfer to a large bowl to halt the cooking process.
Use two types of sugars
Yes, sugar adds sweetness to cookies, but that’s not all. I use granulated sugar for a pure sweet flavor. Plus, it helps to crisp the edges of the cookies because the crystalline structure doesn’t dissolve as much.
For a molasses flavor, add dark brown sugar. It’s also great for attracting moisture from the environment because it’s a humectant, keeping the centers slightly moist.
Preparing the dough
The ratio of oat to flour is critical. I use 3 parts oats to 1 part flour to ensure a chewy texture instead of a dry and cakey structure. Using unsaturated fat like vegetable oil and melted butter keeps the batter denser. A whole egg plus an egg yolk helps with binding and moisture, which is needed since I only use a tiny amount of flour.
This cookie dough is easy to bring together, with no fancy mixing or chilling needed. First, combine the dry ingredients, the flour, baking soda (for crispiness), and salt. Then mix the wet ingredients, the butter, oil, sugars, eggs, and vanilla extract. Add in the oats and chocolate chips, then the nuts last.
Chocolate selection
You can use various types of chocolate in this recipe, except for white chocolate. I find it too sweet, and you miss out on the intense cocoa taste. Semi-sweet chocolate chips are a solid choice with the right balance of sweet and bitter notes.
If you are a fan of dark chocolate, 60 to 70% cacao level is delicious. You can even use chunks or chop-up blocks for a gourmet and rustic appearance. However, it won’t hold its shape and will get more melted into the cookie.
Flatten the cookie dough
You’ll notice that the dough is very thick. Make sure to tightly compress about a ¼ cup of dough into a ball to stick everything together. Place the cookie dough on a baking sheet lined with parchment paper, about 2 inches apart. They will spread to larger cookies. For a cookie that’s even in thickness, use the bottom of a bowl or measuring cup to flatten the dough into a disc shape.
If you like a slight saltiness, I suggest sprinkling a pinch of flaky sea salt, like Maldon, on top right before baking. It enhances the rich flavor of the chocolate.
Baking tips
These oatmeal cookies require a short baking time, just 10 minutes! The trick is to bake one sheet at a time, flipping the tray halfway through for even browning. I heat the oven to 375ºF (191ºC) to ensure the dough turns a lightly browned color on the surface. The cookies should look set, with a soft center to retain their chew.
Let them cool
Leave the cookies on the warm tray for 5 minutes to finish gently cooking the bottom and crisp the edges. Then transfer them to a wire rack to cool completely at room temperature, or enjoy while still warm.
Frequently asked questions
The abundance of old-fashioned rolled oats in the cookie dough provides additional nutrient-dense ingredients compared to other recipes. The oats are rich in soluble fiber like beta-glucan and insoluble fiber, proteins, healthy fats, vitamins, and minerals. It’s still a dessert, so moderation is key.
Yes! Just make sure to look on the labels for gluten-free oats. Oats naturally do not contain gluten but may be processed in facilities that make other products containing the allergen. Any 1:1 gluten-free flour can be substituted for wheat flour without impacting taste.
Yes, you can make them into smaller 2-tablespoon portions. Check for doneness a few minutes earlier, as they will bake faster. Immediately transfer to a cooling rack so the dough stays chewy and moist.
Bloom the spices in hot butter
To intensify the aromas and flavor of the cinnamon and nutmeg, incorporate them into the warm browned butter. The hot fat helps bloom the spices, extracting fat-soluble flavor compounds for a more robust taste in the cookie. When mixing it in, you’ll immediately detect the smell and notice a more potent aroma as the cookie bakes.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- ¾ teaspoon kosher salt, sea salt
- ½ teaspoon baking soda
- 4 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup dark brown sugar, packed
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- ½ cup semi-sweet chocolate chips
- ½ cup pecans, roughly chopped, optional
Instructions
- Preheat the Oven – Set the oven rack to the center position and preheat to 375ºF (191ºC). Line two large baking sheets with parchment paper.
- Mix the Dry Ingredients – In a small bowl, whisk together flour, salt, and baking soda. Set it aside.
- Make Brown Butter – Heat the butter in an 8-inch skillet over medium-high heat, swirling to melt evenly. Stir and cook, scraping the bottom of the pan with a spatula, until butter is golden brown and nutty in aroma, 1 to 2 minutes.
- Make the Dough – Transfer browned butter to a large bowl, scraping all of the bits from the pan. Stir in cinnamon and nutmeg. Add brown sugar, granulated sugar, and oil. Whisk together until combined. Whisk in eggs, egg yolk, and vanilla until smooth.Use a spatula to fold the flour mixture into the butter mixture until combined, 1 minute.
- Stir in Oats and Chocolate – Stir in oats, chocolate chips, and pecans (if using) until combined. The dough will be stiff in texture.
- Portion the Dough – Divide the dough into ¼ cup (60g) sized pieces. Roll into a ball and place 2" apart on the baking sheet, 8 cookies per pan.Use the bottom of a measuring cup or ramekin to press each dough ball into 2 ½" wide cookies. Reform edges into a circle if needed.
- Bake – Bake one sheet at a time. The edges should be set, lightly browned on the surface, and the centers soft but not wet, about 8 to 10 minutes. Rotate halfway through baking.
- Cool – Let the cookies sit for 5 minutes, and then transfer them to a wire rack. Cool completely before serving.
Equipment
- Skillet
Notes
- Cookie Dough Size: 2 ounces; 60g; ¼ cup packed.
- Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour, and make sure the rolled oats are certified gluten-free. I recommend Bob’s Redmill 1:1 Gluten-Free Baking Flour.
- For Extra Flavor: Sprinkle some flaky sea salt like Maldon’s, just a tiny amount on top of each cookie before baking. It enhances the cocoa flavor and balances the sweetness.
- Storing: Place inside an airtight container for up to 7 days. Freeze for up to 2 months, bring to room temperature.
Judy says
I’m making these today Jessica. I was looking at your cookie recipes last night. I made many of them for the Christmas program at church last year and they were the best recipes ever. Those cookies were devoured with nary one left. I made 6 dozen.
Jessica Gavin says
I can’t wait to hear what you think of those cookies, Judy!
Ernema Boettner says
Wow! I just made these earlier tonight and gave them to the kids at a practice run for a Christmas program. The kids loved them and so do I!
Blending the spices into the brown butter was a great idea. Thanks, Jessica for a winner recipe!
Jessica Gavin says
Thrilled to hear that the whole family enjoyed the cookies, Ernema!
Lesa says
The flavor seems very good but the batter was more crumbly than “firm”. I had a hard time forming it into cookies because it just wanted to fall apart. Reviewed the recipe and can’t see anything I missed or did differently. I’m sure we’ll still enjoy the cookies, just not sure why this happened.
Jessica Gavin says
You definitely have to press and form the cookies together since the batter has a high ratio of oats. How did it turn out after baking?
claudette beauchamp says
OMG the grandkids went crazy over these delicious cookies!!
The brown butter is a game changer. Added a slight caramel note. We also had fun watching the butter brown process.
Ty Jess. 😋
Jessica Gavin says
You’re welcome, Claudette! So happy to hear that you had fun baking with the kids!