The Yummiest Oatmeal Chocolate Chip Cookie
This oatmeal chocolate chip cookie beats all the rest! The secret is in the perfect combination of ingredients, the browned butter, and the mixing technique to get crispy yet soft and chewy cookies!
Servings 30 cookies
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!
Notes
Can I freeze these cookies?
Yes, just put them in a bag or air-tight container and freeze for up to three months. When you are ready to enjoy them, just set them out on the counter to thaw for about 20 minutes before eating.