Oatmeal Chocolate Chip Cookies

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

1. Oat Selection
2. Brown the butter
3. Use two types of sugars
4. Preparing the dough
5. Chocolate selection
6. Flatten the cookie dough
7. Baking tips
8. Let them cool
9. Frequently asked questions
10. Oatmeal Chocolate Chip Cookies Recipe

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