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