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oatmeal chocolate chip cookies on a wire rack. cookies are golden brown and crispy outside with puddles of melted chocolate and flakey sea salt sprinkled on top. focus on one cookie

BEST Oatmeal Chocolate Chip Cookies Recipe


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5 from 1 review

  • Author: Zoha
  • Total Time: 2.5+ hours with chilling
  • Yield: 10 cookies

Description

Thick, crispy and chewy with a delicious nutty, chocolatey flavor - these are the best oatmeal chocolate chip cookies you'll ever have!


Ingredients

  • 10 tbsp unsalted butter (140g)
  • ½ cup packed light or dark brown sugar, packed (100g)
  • ¼ cup white sugar (50g)
  • 1 large egg
  • 1 egg yolk 
  • 1 tsp vanilla bean paste
  • 1 1/2 cup old fashioned rolled oats (150g)
  • 2/3 cup all purpose flour (85g)
  • 1/2 tsp cinnamon
  • ¾ tsp salt (you can reduce to ½ tsp if you don't like your cookies to be too salty)
  • ½ tsp baking powder 
  • ¼ tsp baking soda
  • 4 oz dark chocolate, chopped (113g)
  • 4 oz milk chocolate, chopped (113g)
  • Optional: flakey sea salt to serve 

Instructions

  • Pre-heat your oven to 350F (conventional). Add the oats to a large baking pan and toast in the oven for 7-8 minutes
  • In the meantime, place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma
  • Turn the heat all the way to the lowest setting, and add the brown and white sugars. Whisk on the lowest flame for just 1-2 minutes, then remove from the heat. The heat facilitates the dissolving of the sugars and starts breaking them down for a deeper flavor. You are not trying to caramelize or melt the sugars. The mixture may look somewhat grainy, don't worry
  • Remove from heat and cool the mixture for 5 minutes. It should be warm, but not hot anymore
  • Add the egg, egg yolk, and vanilla, and whisk for 1-2 minutes until the mixture becomes very smooth and creamy like caramel. If you see any clumps of sugar, press them down with the back of a spoon and they should mix in
  • Sift the flour, cinnamon, salt, baking powder and baking soda into a separate bowl. Add the toasted oats and mix everything together
  • Add the dry ingredients to the wet in 2 batches and fold with a rubber spatula until just combined. Do not overmix! 
  • Lastly, gently fold in the chopped chocolate (ensure the mixture isn't hot beforehand)
  • Use a 2 tbsp cookie scoop to divide the dough into 10 balls (if the dough feels a bit too runny to scoop, refrigerate it for 10 min first). Don't apply pressure onto the balls, just gently pull them together
  • Place the cookie balls onto a plate or baking sheet, and add a few chocolate chunks on top (you can add more chocolate or reserve some of the chopped chocolate from earlier)
  • Refrigerate for at least 2 hours, but ideally overnight for best results 
  • Pre-heat oven to 370F (conventional / no fan) and prepare a large light-colored cookie sheet with parchment paper
  • Transfer the balls to the sheet, keeping at least 3" between them
  • Bake for 10-12 minutes depending on how soft and gooey you want the cookies to be. I always recommend baking 1 test cookie first!
  • Sprinkle the cookies with some flakey sea salt (optional) and let them cool down at room temperature for 10-15 minutes
  • Serve and enjoy while still warm!

Video Tutorial:

 
  • Prep Time: 25
  • Cook Time: 12
  • Category: Dessert
  • Cuisine: American