5 from 18 votes
Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies combine old-fashioned rolled oats with chopped semi-sweet chocolate and a touch of cinnamon for a deep flavor. Browned butter and a mix of brown and granulated sugars create a rich, slightly caramelized base, while the combination of an egg and an egg yolk ensures a chewy yet tender texture. The method layers flavor and texture, resulting in cookies with a balanced chew and soft chocolate pockets, ideal for an everyday treat or snack.
Prep Time
15 mins
Cook Time
11 mins
Servings:
20
cookies
Calories:
139 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 2 cups rolled oats old-fashioned
- 1 cup all-purpose flour
- 6 ounces semi-sweet chocolate chopped
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup butter unsalted
- 2 tablespoons neutral oil
- ¾ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg large egg plus 1 large yolk
- 1 teaspoon vanilla extract
- salt for sprinkling, flaky
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 20 cookies
Amount Per Serving
Calories 139
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.