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Oatmeal Chocolate Chip Cookies Recipe

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4.1 from 14 reviews

These Oatmeal Chocolate Chip Cookies offer a perfect combination of rich browned butter, hearty oats, and sweet chocolate chips, complemented by toasted walnuts and a sprinkle of flaky sea salt. With a chewy texture and a hint of cinnamon, these cookies are an irresistible treat for any occasion.

  • Total Time: 42 minutes
  • Yield: 15 cookies

Ingredients

Wet Ingredients

  • 1 cup (220g) unsalted butter
  • 3/4 cup (150g) dark brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp molasses
  • 2 large eggs
  • 1 tsp vanilla bean paste

Dry Ingredients

  • 1 3/4 cups (225g) all-purpose flour
  • 1 3/4 cups (175g) old fashioned rolled oats (not quick oats)
  • 2 tsp cornstarch
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon

Add-ins

  • 1 cup mini semisweet chocolate chips, plus more for topping
  • 1/2 cup walnut halves, toasted and chopped
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat the oven: Set the oven to 350°F (177°C) and line a small baking sheet with parchment paper to prepare for toasting the walnuts.
  2. Toast the walnuts: Spread walnut halves evenly on the baking sheet and bake for 8-10 minutes until fragrant. Chop into fine, bite-sized pieces and set aside.
  3. Browns the butter: In a saucepan over medium heat, melt the unsalted butter, stirring continuously. Heat until it transitions from bubbly to quiet and frothy, then continue stirring until it turns a rich amber color and emits a nutty, toffee-like aroma.
  4. Cool browned butter: Remove from heat and pour browned butter into a measuring glass, scraping in the browned bits. The amount should be just over 3/4 cup. Allow to cool to lukewarm.
  5. Mix dry ingredients: In a medium bowl, whisk together flour, rolled oats, cornstarch, kosher salt, baking soda, baking powder, and ground cinnamon until well combined.
  6. Combine sugars and molasses: In a large bowl, mix dark brown sugar, granulated sugar, and molasses.
  7. Add browned butter: When the browned butter is no longer piping hot, pour it into the sugar mixture and whisk until combined.
  8. Add eggs and vanilla: Crack in the eggs and add vanilla bean paste, then whisk vigorously until the mixture is pale and smooth.
  9. Incorporate dry ingredients: Add the dry ingredients to the wet and fold together with a rubber spatula. Halfway through mixing, fold in the chopped toasted walnuts and chocolate chips, ensuring all dry bits are fully incorporated.
  10. Prepare baking sheet: Line a large baking sheet with parchment paper.
  11. Scoop and shape cookies: Using a 2-ounce scoop (or 1/4 cup measure), scoop four mounds of dough onto the baking sheet. Press each gently with the palm of your hand to flatten them to about 1 inch thick. Optionally, sprinkle extra chocolate chips on top.
  12. Bake: Bake cookies for 12-15 minutes until edges are golden and centers appear slightly underdone.
  13. Add finishing salt: Remove cookies from oven, sprinkle with flaky sea salt, and transfer to a cooling rack.
  14. Repeat baking process: Continue scooping, shaping, and baking the remaining dough in batches.
  15. Cool and serve: Allow cookies to cool completely before enjoying.

Notes

  • Using browned butter adds a rich nutty flavor that enhances the overall cookie taste.
  • Old fashioned rolled oats provide the best texture; avoid quick oats for these cookies.
  • Pressing the dough slightly before baking helps achieve the desired thickness and chewiness.
  • Sprinkling flaky sea salt on top balances sweetness and elevates flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/oatmeal-chocolate-chip-cookies-recipe/