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Chewy Oatmeal Chocolate Chip Cookies
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These super soft and chewy oatmeal chocolate chip cookies are made with brown butter, brown sugar, and (obviously) tons of chocolate chips! You’ll love these brown butter oatmeal chocolate chip cookies!
Brown Butter Chewy Oatmeal Chocolate Chip Cookies
I’ve never understood those people who say oatmeal raisin cookies give them trust issues because they thought they were oatmeal chocolate chip cookies. Like… what’s wrong with raisins? But after having one of these brown butter oatmeal chocolate chip cookies I understand. They’re soft and gooey in the middle, crunchy on the edges, and absolutely LOADED with chocolate chips.
What are brown butter oatmeal chocolate chip cookies?
This brown butter oatmeal cookie recipe is so good I almost don’t want to share it. It’s that precious to me. But, of course, I’d never do that to you. These oatmeal chocolate chip cookies are pretty much the cookie of my dreams. Super gooey and chewy in the middle with a crunchy edge, and just enough toasty oats to keep things hearty without tasting too much like you’re eating oatmeal. AND they’re loaded up with huge chocolate chunks. I love them. And I know you will too.
Ingredients for chewy oatmeal chocolate chip cookies
People ask me all the time what my favorite dessert to bake is, so listen up – you heard it here first! It’s cookies. I truly love making cookies because they are generally straight forward to make and consist of simple, staple ingredients. These oatmeal chocolate chip cookies are the perfect cookie to whip up with what you have on hand! Here’s what you’ll need:
- Brown Sugar: We used all brown sugar to get a super soft and chewy cookie! If all you have on hand is granulated sugar you can substitute it out for white sugar and molasses or just use white sugar. However, if you use granulated sugar your cookies will be slightly drier and crunchier!
- Eggs: You’ll need one egg and one egg yolk to get the perfect chewy oatmeal cookie texture.
- Vanilla Extract: Pure vanilla extract will really take your cookies over the edge and deepen their flavor. Don’t be afraid to be a little heavy handed.
- All Purpose Flour: All purpose flour will give your cookies a soft and tender crumb. I’ve also made these with whole wheat flour for a heartier cookie!
- Salt: Salty-sweet is always a win in my book. Without salt your cookies will taste a little one-noted and a little too sweet.
- Baking Soda: A little bit of baking soda will give your cookies the perfect rise and a slightly crackly top.
- Old Fashioned Oats: Make sure that you are using old fashioned oats and not quick oats! Quick oats are much smaller and will lead to a thicker, denser cookie that doesn’t spread as much!
- Chocolate Chips: You can also use chopped up chocolate bars or chocolate chunks! I recommend using a high quality chocolate like Ghiardelli or Guittard!
- Brown Butter: Brown butter pairs beautifully with so many different flavors, but it goes especially well with oats because of its nutty, toasty notes that really complement oatmeal.
So… how do you make brown butter?
Browning your butter gives it an amazing complexity that enhances so many recipes, and really takes any baked good from pretty good to absolutely drool worthy. Plus, once you get the hang of doing it, it’s not all that hard to do!
- Start by melting your butter over medium heat in a small sauce pan.
- Whisk the butter constantly as it melts to ensure it’s evenly heated. As it melts the butter will start to foam. This is the sweet point between boiling the butter (NOT what you want) and not hot enough.
- Keep a close eye on the butter. Like DO NOT WALK AWAY. It will transition from it’s usual yellow color to a deeper golden hue and at last to a beautiful light brown. You’ll know it’s done by the smell: a toasted nutty, intoxicating scent. It can very quickly go from this light brown to burnt, so make sure you take it off the heat as soon as it makes the turn.
- Take it off the heat and transfer to a bowl to allow it to cool before using in your recipe.
I’m a maximalist… can I make these brown butter oatmeal cookies with more than just chocolate chips?
Of course! Now I know that a lot of people hate raisins (and personally I think you are CRAZY for it because I adore them. But whatever. More raisins for me.), but if you’re not a raisin fan – no worries. You can still enjoy these brown butter oatmeal cookies. These cookies are just as scrumptious with different mix-ins or totally plain! We also love making these cookies with:
- raisins
- chopped up dates
- white chocolate chunks
- dried cherries
- chopped nuts
- m & m’s
- toffee pieces (SO GOOD)
And so many other stir-ins! Basically anything you would think to chop up and fold into cookie dough works well with the salty-sweet, oat-y dough.
Happy baking, bromies!
XXX
Print
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26mins
- Yield: 16 cookies
- Category: dessert
- Method: oven
- Cuisine: american
Brown Butter Oatmeal Chocolate Chip Cookies
These super soft and chewy oatmeal chocolate chip cookies are made with brown butter, brown sugar, and (obviously) tons of chocolate chips! You’ll love these brown butter oatmeal chocolate chip cookies!
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26mins
- Yield: 16 cookies
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 3/4 cup unsalted butter, browned and cooled
- 1 cup brown sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup old fashioned oats
- 1 cup chocolate chips
Instructions
- Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool for about a minute, or until no longer hot to the touch, before using.
- In a large mixing bowl combine the brown butter and brown sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
- Add the flour, salt and baking soda and beat until well mixed. Add the oats and beat to combine.
- Last add the chocolate chips, folding to distribute them evenly.
- Refrigerate the cookie dough for at least a half hour, or overnight.
- When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
- Allow to cool before eating!
Notes
- Make sure you do not over bake these oatmeal cookies. The cookies will continue to bake as they cool so they should be very under baked when you take them out of the oven.
Absolutely loved these cookies. I only had rolled outs which I was nervous to use because I know how important the difference is, but they still were amazing! Next time I’ll be sure to have the right oats on hand but I’ll definitely be making them again. First Broma recipe I’ve tried and excited to try more!!
These were the best chocolate chip oatmeal cookies I ever had!!! I watch a lot of your recipes on Pinterest and that’s how I found your website. Thank you for putting out amazing recipes!!
Hi there! I absolutely love every recipe I have tried on this site and have told everyone who will listen to me that it’s my favorite! I just tried this recipe though and I feel like something went wrong. My cookies are very thin/flat and when I bite into them I can fully taste the oats and it’s like they are raw. Does that make sense? When I have had other oatmeal cookies I don’t taste the whole oats I usually taste an oatmeal flavor and the oats are fully cooked into the rest of the batter/bite. I used Bob’s Red Mill 1:1 all purpose flour and then Bob’s whole rolled oats as well. It should be noted that I am home alone with Covid so I can’t taste much and my ability to follow directions may have been compromised (LOL) but would still love to know if you can think of anything I could have done wrong. Thank you!!