Oatmeal Chocolate Chip Cookies

Name: Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 11 min
Yield: 20 cookies
Ingredients: 2 cups old-fashioned rolled oats; 1 cup all-purpose flour; 6 ounces chopped semi-sweet chocolate; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ½ teaspoon kosher salt; ½ cup unsalted butter; 2 tablespoons neutral oil; ¾ cup light brown sugar; ⅓ cup granulated sugar; 1 large egg plus 1 large yolk; 1 teaspoon vanilla extract; flaky salt

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
20 cookies
Calories
139 kcal
Course
Baked Goods
Cuisine
American

Oatmeal Chocolate Chip Cookies

Griffin Phillips

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These Oatmeal Chocolate Chip Cookies are the perfect combination of soft yet chewy cookies made with hearty oats, decadent chocolate chips, and yes, browned butter! They’re the cookie you make when you can decide between chocolate chip or oatmeal.

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Ingredients

Servings

2 cups old-fashioned rolled oats
1 cup all-purpose flour
6 ounces chopped semi-sweet chocolate
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup unsalted butter
2 tablespoons neutral oil
¾ cup light brown sugar
⅓ cup granulated sugar
1 large egg plus 1 large yolk
1 teaspoon vanilla extract
flaky salt for sprinkling

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Instructions

Preheat the oven to 375 degrees. Line two baking sheets with parchment and set them aside.
In a medium bowl, use a wooden spoon to mix together the rolled oats, all-purpose flour, chopped chocolate, baking soda, ground cinnamon, and kosher salt, and set it aside.
Brown the butter by heating a small saucepan over medium-low heat. Add the butter to the pan and once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Remove it from the pan and continue to stir to cool it down.
In a large bowl, whisk the browned butter, oil, brown sugar, and sugar together until well combined. Add the egg, egg yolk, and vanilla and whisk until the mixture is silky looking and lighter in color. Pour in the flour mixture all at once and mix until cohesive, about 1 minute.
Use a medium cookie scoop to scoop out 2-tablespoon-sized balls of dough. You should be able to scoop out 20 balls in total. Evenly space half the balls on one sheet and then the other half on the other. Using wet hands, roll the balls and then gently flatten them.
Bake for 11-14 minutes or until the edges are set and the centers are soft but not moist looking. Sprinkle with flaky salt immediately after baking. Let the cookies cool on the sheet for 10 minutes before transferring them to a cooling rack. If you want perfectly round cookies, use a biscuit cutter or something similar that is a little wider than your cookie to scoot them into shape at the 9-minute mark. To scoot, simply move the cutter around the cookie to nudge any areas back into the circular shape.

Nutrition Information

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Calories 139kcal (7%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 12mg (4%) Sodium 89mg (4%) Potassium 49mg (1%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 142IU (3%) Vitamin C 0.002mg (0%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 139 kcal

% Daily Value*

Calories	139kcal	7%
Carbohydrates	22g	7%
Protein	2g	4%
Fat	5g	8%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.2g	10%
Cholesterol	12mg	4%
Sodium	89mg	4%
Potassium	49mg	1%
Fiber	1g	4%
Sugar	11g	22%
Vitamin A	142IU	3%
Vitamin C	0.002mg	0%
Calcium	14mg	1%
Iron	1mg	6%