This post is brought to you by Bob's Red Mill. Make it better with Bobs. All thoughts and opinions are my own. Thank you for supporting the brands that make Bakes by Brown Sugar possible.
These delicious Chewy Oatmeal Chocolate Chip Cookies are the right combination of crisp on the outside, and soft on the inside with amazing notes of nuttiness and butterscotch from the brown butter and brown sugar.
These oatmeal chocolate chip cookies have a soft center and crispy edges. My favorite kind of cookie. This recipe is based on the classic recipe for oatmeal chocolate chip cookies, but with the addition of melted browned butter which adds incredible flavor. The rolled oats make the cookies chewy and adds a nice nutty flavor.
It's a great recipe, that's easy to make, produces delicious cookies, and is perfect if you're looking for something a little sweet or to bring to a party.
These cookies along with my Hazelnut Toffee Chocolate Chip Cookies and Chocolate Orange Shortbread Cookies are some of my favorite. So if you're looking for more cookie ideas give these a try too.
Oatmeal Chocolate Chip Cookie Recipe Ingredients
Here are the ingredients you'll need for these delicious cookies:
- Bob's Red Mill Unbleached All-Purpose Flour. The flour provides structure for the cookie and helps it to set in combination with the other ingredients.
- Bob's Red Mill Old-Fashioned Oats. The old-fashioned or rolled oats are what make these cookies chewy.
- Unsalted Butter. The butter makes the cookies soft and helps them to spread. The brown butter adds a delicious nutty caramel taste to the cookies.
- Eggs. The eggs help make the cookie tender and moist and add flavor. Make sure to use large eggs.
- Light Brown Sugar. The brown sugar adds flavor, sweetness, and moisture. Brown sugar helps produce soft cookies. Dark brown sugar can be used if you don't have light brown sugar.
- Granulated Sugar. The granulated sugar adds sweetness, but also helps produce slightly crispy edges.
- Baking Soda. The baking soda helps the cookies to rise and achieve that golden brown color. If your cookies look pale or flat you may have forgotten the baking soda.
- Semisweet Chocolate Chips. You can use bittersweet chocolate chips, but the semisweet chocolate chips have just the right amount of sweetness to go with the dough.
- Vanilla Extract. The vanilla pairs really well with the caramel notes of the browned butter.
- Kosher Salt. The salt elevates all the other flavors.
I love using Bob's Red Mill Rolled Old Fashion Oats and their Unbleached All-Purpose Flour. Bob's Red Mill produces high-quality flour and grains. In addition their flours and grains are non-GMO, which means they're made with preserved seed and without bioengineering. These oats are my favorite brand. You can smell the nuttiness and freshness when you first open the bag and they are chewier than other brands.
How to Make These Cookies
Start by browning the butter in a 4-quart saucepan or a 10-inch stainless steel skillet. Do not use a saucepan or pan with a dark interior because you won't be able to tell when the butter has browned without possibly burning it.
When the milk solids have turned a dark golden brown remove the pan from the heat. The browned butter will have a nutty aroma. Add the remaining butter and whisk together until the butter is melted. Pour the melted butter into a bowl and let it cool to room temperature before using it to make the cookies.
Place the all-purpose flour, kosher salt, and baking soda in a small bowl and whisk for 30 seconds to thoroughly disperse the baking soda in the flour.
In a large bowl whisk together the sugar and the brown butter for 60 seconds until the mixture is noticeably lighter in color. Add the eggs and vanilla and whisk until the eggs are thoroughly incorporated.
Add the flour mixture to the wet ingredients and fold it in with a spatula until the dry ingredients are thoroughly mixed it. Next, add the rolled oats, fold them in, and then add the semisweet chocolate chips. Fold in the chocolate chips and make sure the oats and chips are evenly dispersed throughout the dough.
At this point, the dough will be soft and easy to work with. Chill the dough for about 45 minutes. However, if you're in a hurry you can start baking the cookies right away. The cookies will be a little flatter.
How to Bake the Cookies
Line a 12x18-inch baking sheet with parchment paper or a Silpat. My preferred baking sheet is made by Nordicware.
Scoop the cookie dough with a two tablespoon cookie scoop ( which is a 1-ounce cookie scoop) and space the cookies 2.5-3 inches apart on the cookie sheet. Top each cookie with 3 or 4 semisweet chocolate chips. Adding the chocolate chips right before baking will create puddles of gooey chocolate chips on top when the cookies are baked.
Bake the cookies for 10-12 minutes or just until the edges start to brown. The center will look a little underdone (but it is cooked), and there will be puddles of gooey chocolate chips on top.
Remove the baking sheet from the oven and sprinkle the top of the cookies with flaky sea salt. Cool the cookies on the cookie sheet for 5 minutes then move them to a wire rack to finish cooling.
Can I Freeze the Cookie Dough
Absolutely you can freeze the cookie dough. Scoop the dough into 1-ounce portions and place them on a cookie sheet lined with parchment paper. Place the cookie sheet in the freezer and freeze the cookie dough balls on the sheet for 6 hours or overnight. Place the frozen cookie dough balls in a freezer bag or container. The frozen dough is good for 2 months.
What Makes These Cookies So Great
I tested this recipe with solid butter at room temperature and brown butter multiple times and there is no comparison in the flavor. The brown butter adds nutty and caramel flavors to the cookie giving it a richer more interesting flavor. Using brown butter makes these the best oatmeal chocolate chip cookies will you ever bake and taste.
Pro Tips for Making This Recipe
- Measure your flour correctly by using a scale. Adding too much flour to the recipe is the most common mistake and will make the cookies dry and crumbly. If you don’t have a scale then fluff your flour with a spoon, spoon the flour into a measuring cup, and use a knife to level it off. Don't tap the measuring cup to settle the flour.
- Brown the butter on medium-low heat. It takes longer, but there will be less evaporation.
- Start with room temperature butter when browning the butter. Room temperature butter will melt uniformly and there will be less popping and splattering.
- Your cookies are done when the edges start to brown. The centers will not be raw but they aren’t fully set either.
- Use old-fashioned oats for these cookies and not quick oats or quick cooking oats (also known as 1-minute oats or instant oats) for the best flavor. Old-fashioned oats produce a chewier texture. Quick oats will change the texture of the cookies and they won't be as chewy.
Recipe - Frequently Asked Questions
The cookie dough is good in the refrigerator for up to three days.
The cookies can be stored in an airtight container for up to one week. The cookies will start to harden the longer they sit.
If your cookies are hard it is most likely because too much flour was added to the recipe. If you scooped the flour out of the flour container with a measuring cup this method usually compacts the flour and you'll end up with more flour than you needed.
If you make this recipe please leave a rating and a comment below.
Connect with me on Instagram and tag me @bakesbybrownsugar to share your recipe remake photos.
Like what you see? Click here to subscribe to Bake's by Brown Sugar Baking Newsletter to get free and delicious treats delivered to your inbox.
Chewy Oatmeal Chocolate Chip Cookies
- 12 tablespoons (170 grams) unsalted butter room temperature and divided
- 1-1/4 cup (175 grams( unbleached all-purpose flour Bob’s Red Mill
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 3/4 cup (150 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 1-1/2 cups (136 grams) old-fashioned rolled oats Bob’s Red Mill
- 1 cup (150 grams) semisweet chocolate chips plus extra for the top of the cookies
- This recipe makes 30 cookies
Make Brown Butter
- Place 9 tablespoons (127 grams) of the butter in stainless steel skillet or a 3-quart saucepan. Melt the butter on medium heat until it is completely melted and begins to pop. At this point reduce the heat to medium low. Cook the butter until it the milk solids form on the bottom of the pan and turn brown. The butter will turn a dark golden brown and it will have a nutty aroma.
- Remove the pan from the heat. Add the remaining 3 tablespoons (43 grams) of butter to the hot brown butter and whisk until the butter is melted. Pour the melted butter into a bowl, scraping the bottom of the pan to get the milk solids. . Let the butter cool to room temperature before using it to make the cookie dough.
Make the Oatmeal Chocolate Chip Cookie Dough
- Place the flour, baking soda, and salt in a medium size bowl and whisk together for 30 seconds. This length of time is to ensure the baking soda is well dispersed throughout the flour.
- Place the brown sugar and granulated sugar in a large bowl. Use your fingers to break up any clumps of brown sugar. Whisk the sugars together. Add the melted browned butter to the sugar and whisk together until the mixture is thick and lighter in color, 60 seconds.
- Add the eggs and the vanilla extract and whisk until the eggs are thoroughly incorporated. Add the flour mixture and use a spatula to fold the flour into the wet ingredients until it is all mixed in. Add the rolled oats and then the chocolate chips and fold them into the dough until they appear to be evenly dispersed throughout the dough.
- Chill the dough for 45 minutes.
Baking the Cookies
- Preheat the oven to 350 degrees F. Line a baking sheet with Silpat or parchment paper. Use a two tablespoon cookie scoop to scoop the cookies into balls and place them on the baking sheet about 3 inches apart. Stick 3 or 4 additional chocolate chips on top of the cookie dough.
- Bakes the cookies for 10-12 minutes or just until the edges turn brown. The centers will look a little underdone, but they are done. Remove the cookies from the oven and sprinkle with a little sea salt. Let the cookies cool on the baking sheet for 5 minutes then move them to wire rack to finish cooling.
- If you’re only using one baking sheet let the baking sheet cool to room temperature before baking the next batch of cookies.
- The cookies are best within the first three days, but can be stored in an airtight container up to 10 days.
Matt merritt says
Replacements?? Instead of white sugar can use amber colored honey and also another question could I use Raisin Bran ground up a bit and ad to my oatmeal mixture??! It sounds good!
Cheryl Norris says
I haven't made cookies with honey before so I did a little research. Adding honey will make the dough softer and the cookies will spread more, but I don't know how much. Also since honey is sweeter than sugar, the cookies will be a lot sweeter. Replace the sugar (both brown and granulated sugar) with 1/2 cup of honey. For your first batch, that is the only substitution I recommend making so you can see the effect that using honey has on the cookies. I also recommend baking at 325F since honey has more sugar and will caramelize quicker. If the cookies spread a lot start by adding 2 tablespoons of flour to the next batch.
For the raisin bran don't grind it up. Toss the cereal with a little butter and then bake in the oven at 350F until they smell toasty. Let them cool, then add them to the dough with add the oats. The cereal will break apart as you fold it into the dough. Please let me know how your cookie tests work out.