These are the best oatmeal chocolate chip cookies ever! They are super chewy, made with old fashioned oats, and have just a tiny hint of cinnamon. Best part about them is that there are no raisins!
I’m not a raisin hater, really. I like raisinets at the movies poured into my popcorn, but in my cookies? NO THANK YOU.
What can I say! I like a good, thick but chewy oatmeal cookie. This time I added in loads of chocolate chips and cinnamon for a seriously decadent cookie.
What makes these the best oatmeal chocolate chip cookies?
Lemme tell you a secret. BROWN BUTTER. Yes you can swap it for melted butter in this recipe but by taking the extra steps to make it, these cookies are all the more irresistible.
How to make brown butter
Brown butter is super easy to make and really elevates any kind of baked good that calls for melted butter.
All you have to do is slowly melt down and stir unsalted butter until it foams up and separates between the milk solids and the butter fat.
You’ll see little white specks sink to the bottom of your pan.
Those are the milk solids. When they turn a golden brown color and smell super nutty and fragrant it’s time to take the pan off the heat.
VOILA you just made brown butter. You should feel super fancy. Now just use the brown butter as you would melted butter except expect it to be 10x better.
Other ingredients for these cookies
- Well oatmeal, duh- I used old fashioned oats
- chocolate chips
- brown sugar
- all purpose flour
- baking soda
- kosher salt
How to make the cookies
First brown or melt your butter. You should totally brown it though.
Let it cool for a couple minutes then add it to a bowl along with brown sugar, eggs, and vanilla. Whisk until combined.
Next add in all the dry ingredients- oats, flour, cinnamon, baking soda, and salt.
Leave out a handful of chocolate chips then add the rest to the party as well.
Mix together with a wooden spoon or spatula until a thick but uniform cookie dough forms.
Shape into dough balls or using an ice cream or cookie scoop, scoop dough onto a cookie sheet and freeze for 20 minutes.
Placing 5 cookies on a parchment paper lined cookie sheet at a time, press more chocolate chips on each cookie so they peek out when baked.
Bake at 350° F for 18- 20 mins.
Using quick cooking oats versus old fashioned
Quick cooking oats are the same as old fashioned oats that are ground up so they cook faster. I am going to say that yes you can substitute quick cooking oats if that’s all you have but check on the cookies 2 minutes earlier than the recipe calls for.
Old fashioned oats makes these cookie super chewy so if you use quick cook oats they may be on the less chewy and more soft side.
Of course you aren’t going to eat the whole tray yourself so naturally you need to know how to freeze these.
For cookie dough: What I like to do is freeze cookie dough balls on a parchment paper lined cookie sheet for an hour. Then I transfer them into a Ziploc freezer safe bag and store them for up to 3 months.
If/when you have people over or you just need a cookie for yourself just preheat the oven and bake as needed!
For baked cookies: Same method as above just put them straight into a freezer-safe bag. Freeze for up to 3 months.
I love it when people make my recipes and leave a review! Let me know if you like these cookies and if you make the brown butter. Defff fill me in on that if you do it!
For more recipes using oats:
- Apricot Oatmeal Bars
- Chewy White Chocolate Oatmeal Cookies with Cream Cheese Glaze
- Cherry Pistachio Oatmeal Cookies
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Best Oatmeal Chocolate Chip Cookies Ever
- 1/2 cup butter browned or melted
- 1 cup brown sugar
- 2 eggs large
- 1 tsp vanilla extract
- 1 1/2 cup old fashioned oats
- 1 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup chocolate chips semi or bittersweet
- Melt or brown the 1/2 cup butter. To melt- microwave in 30 second increments in a microwavable safe bowl.
- To brown the butter, start by cutting the cold butter into small pieces. Add the butter to a sauce pan and melt over low heat. When the butter starts to foam grab a whisk and start stirring. This will help your butter from melting too fast and possibly burning the milk solids. Continue stirring and watch as the white milk solids separate and sink to the bottom of the pan. When they turn a golden brown color and it smells super nutty, take the pan off the heat. Cool. If the milk solids turn black, strain them and use the rest of the melted butter for the recipe.
- Add the cooled butter to a large size mixing bowl along with the brown sugar, eggs, and vanilla extract. Whisk until a paste forms.
- Add the oats, flour, baking soda, cinnamon, salt, and chocolate leaving behind one handful of the chocolate chips. Mix the batter with a spatula just until it comes together. It will be thick but should be uniform.
- Preheat the oven now to 350°F. Scoop out the dough using a cookie scoop, ice cream scoop, or tablespoon and place on a cookie sheet. Press left over chocolate chips onto each dough ball. Don't be afraid to press them in! Freeze for 20 minutes.
- Line a cookie sheet or sheet tray with parchment paper and bake 5-6 cookies per sheet leaving at least an inch border in between each cookie. These dont spread too much but they spead a little!
- Bake for 18-20 minutes. Until crispy on the edges.