The Yummiest Oatmeal Chocolate Chip Cookie
This oatmeal chocolate chip cookie will have you asking where it’s been your whole life! It’s crispy but soft and chewy. The flavor combination of oats, chocolate chips, cinnamon and browned butter give this cookie an unforgettable appeal.
This oatmeal chocolate chip cookie gets my tastebuds jumping for joy!
My ideal oatmeal chocolate chip cookie is slightly crispy on the outside with a chewy inside where I get the perfect satisfying bite of oats and chocolate chips.
Making the best oatmeal chocolate chip cookies boils down to two main things:
- Browning the butter – which gives it a nuttier flavor profile.
- The mixing technique – which ensures a chewy cookie texture instead of a cakey one.
Let’s get right into it!
This post is about how to make the perfect oatmeal chocolate chip cookie.
The Yummiest Oatmeal Chocolate Chip Cookie
What do I need to make this oatmeal chocolate chip cookie recipe?
To make these oatmeal chocolate chip cookies, you will need:
- Rolled Oats
- Chocolate chips
- Flour
- White sugar
- Brown sugar
- Browned butter
- Cinnamon
- Nutmeg
- Baking soda
- Salt
- Eggs
- Vanilla extract
How do I brown butter?
Browning butter may sound a little intimidating if you’ve never done it before, but I assure you it is very easy to do.
Furthermore, it’s an easy way to level up the flavor of these cookies.
So, how do you brown butter?
- Put the butter in a medium saucepan and set the heat to medium or medium-high.
- Cook until the butter melts and starts to foam. This may take about 6-8 minutes.
- Keep cooking until the foam settles and you see the butter simmering. Stir occasionally and watch as the butter turns an amber-brown color.
- Once you see that the butter has achieved a brown color with little brown bits on the bottom of the pan, then it’s done. Take it off the heat and set it aside to cool down.
How do I make these chewy oatmeal chocolate chip cookies?
To make this recipe, gather all of the ingredients so they are ready to go.
Set the oven to 350°F and line 2 large cookie sheets with parchment paper or with non-stick cooking spray.
In a large bowl:
- Add the cooled-down browned butter and both sugars.
- Mix until well combined with a whisk.
- Add the eggs, vanilla extract and water.
- Mix until smooth and light (about 2 minutes).
In another bowl, mix the dry ingredients including flour, salt, baking soda, nutmeg and cinnamon.
This next step is important:
Add this dry mixture into the batter by FOLDING it in with a spatula. *You will not need a whisk or mixer.
Just use a spatula and fold in the dry ingredients until they are incorporated then stop.
This is the key to getting chewy cookies versus cakey ones. When we overbeat the batter, it will take on a cakier texture which we don’t want in our cookies!
Therefore, we mix only until all the ingredients are incorporated then we stop to maintain a chewy texture.
Next, FOLD IN the rolled oats and chocolate chips into the batter.
Using an ice cream scoop or spoon, spoon a heaping tablespoon of batter on the prepared cookie sheets, ensuring there is about 2 inches of space between each ball.
Bake at 350°F for 12-15 minutes or until the edges are browned.
Bake for 14-18 minutes for a crispier cookie.
Both versions result in a yummy and chewy cookie.
Take cookies out of the oven and let them cool for 2-3 minutes before transferring them to a wire rack to cool completely.
Once cooled, store them in an airtight container for up to a week. These freeze well too! Just let them thaw out before enjoying!
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This post was about how to make the perfect oatmeal chocolate chip cookie.
The Yummiest Oatmeal Chocolate Chip Cookie
Ingredients
- 3 cups rolled oats
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- 1 cup brown sugar
- 2 large eggs lightly beaten
- 1 ½ cups semi-sweet chocolate chips
- 1 cup butter 2 sticks
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons water
Instructions
- First, brown the butter:Put the butter in a medium saucepan and set the heat to medium or medium-high. Cook until the butter melts and starts to foam. This may take about 6-8 minutes. Keep cooking until the foam settles and you see the butter simmering. Stir occasionally and watch as the butter turns an amber-brown color. Once you see that the butter has achieved a brown color with little brown bits on the bottom of the pan, then it's done. Take it off the heat and set it aside to cool down.
- Set the oven to 350°F and line 2 large cookie sheets with parchment paper or with non-stick cooking spray.
- In a large bowl, add the cooled-down browned butter and both sugars. Mix until well combined with a whisk. Add the eggs, vanilla extract and water. Mix until smooth and light (about 2 minutes).
- In another bowl, mix the dry ingredients including flour, salt, baking soda, nutmeg, and cinnamon.
- Add this dry mixture into the batter by FOLDING it in with a spatula. *You will not need a whisk or mixer. Use a spatula and fold in the dry ingredients until they are incorporated then stop. This ensures the batter is not overbeaten and ensures a chewier texture.
- Next, FOLD IN the rolled oats and chocolate chips into the batter.
- Using an ice cream scooper spoon, spoon a heaping tablespoon of batter on the prepared cookie sheets, ensuring there is about 2 inches of space between each ball.
- Bake at 350°F for 12-15 minutes or until the edges are browned. Bake for 14-18 minutes for a crispier cookie.
- Take cookies out of the oven and let them cool for 2-3 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store them in an airtight container for up to a week.
- Enjoy!
I love love love oatmeal chocolate chip cookies but I could never find them chewy enough, until now! This is my new favorite recipe! Just wanted to say thank you for such detailed instructions and for a fantastic recipe! Looking forward to browsing your site for more!
Hi Sarah, thank you so much for your message. Happy browsing! 🙂