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+ servings
Cookies laying on two sheets on parchment paper on a gray background
5 stars (7 ratings)

Easy & Chewy Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chip cookies are so super chewy on the inside and crisp on the outside! They are easily made with brown butter for a deep nutty flavor and topped with decadent dark chocolate chips.

Ingredients

  • 1/2 cup (113.5 g) butter, browned or melted
  • 1 cup (220 g) brown sugar
  • 2 (2) eggs, large
  • 1 tsp (1 tsp) vanilla extract
  • 1 1/2 cup (1 1/2 cup) old fashioned oats
  • 1 cup (125 g) all-purpose flour
  • 1/2 tsp (0.5 tsp) cinnamon
  • 1/2 tsp (0.5 tsp) baking soda
  • 1/2 tsp (0.5 tsp) kosher salt
  • 1 cup (236.59 g) chocolate chips, semi or bittersweet

Instructions
 

  • Melt or brown the 1/2 cup butter. To melt- microwave in 30 second increments in a microwavable safe bowl.
  • a small glass bowl of brown butter on a gray surface
    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.
  • Brown cookie batter on the bottom of a mixing bowl on a gray surface.
    Add the cooled butter to a large size mixing bowl along with the brown sugar, eggs, and vanilla extract. Whisk until a paste forms.
  • Chunky cookie batter in a mixing bowl.
    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.
  • Oatmeal chocolate chip cookie dough balls lined up next to each other in three straight rows.
    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.
  • Cookie dough balls lined up next to each other in two straight rows.
    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!
  • Cookies laying on two sheets on parchment paper on a gray background
    Bake for 18-20 minutes. Until crispy on the edges.

Notes

Substitute quick cook oats for the old fashioned oats but check on the cookies after 16 minutes. They may be softer and less chewy.
Use semi or bittersweet chocolate chips or chopped chocolate.
 
 
Serving: 1g, Calories: 225kcal, Carbohydrates: 31g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 43mg, Sodium: 208mg, Potassium: 39mg, Fiber: 1g, Sugar: 23g, Vitamin A: 265IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg
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