Soft chocolate chip oatmeal cookies are absolutely delicious! These cookies are chock full of chocolate and oatmeal so you can totally eat them for breakfast right?
Ingredients & Equipment Needed for This Recipe
Ingredients:
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Large Eggs
- Vanilla Paste or Extract
- Old Fashioned Rolled Oats
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Kosher Salt
- Chocolate of Choice– if you only have chips that’s fine!
Equipment:
- Set of Measuring Cups and Spoons OR Digital Kitchen Scale if using Metric
- Small Pot
- Whisk
- Rubber Spatula
- Sharp Knife & Cutting Board
- Baking Sheet
- Parchment Paper
- Cookie Scoop- I mostly use this one. It’s about 1 1/2 Tablespoons
How to Make Soft Chocolate Chip Oatmeal Cookies
Step One:
Begin by browning the butter and letting cool for about 10 minutes.
Step Two:
Combine the browned butter, both sugars, eggs, vanilla in a large mixing bowl.
Step Three:
Fold in the dry ingredients until they’re about half incorporated.
Step Four:
Add in the chocolate chips and mix until just combined.
Step Five:
Scoop dough onto parchment lined baking sheet.
Step Six:
Bake at 350° F for 8-10 minutes. Finish with flakey salt if desired.
My Kinda Professional Tips for Soft Chocolate Chip Oatmeal Cookies
- Let the dough chill for at least 30 minutes in the fridge. Not only will this make for less “spready” cookies, it allows all of the flavors to develop better.
- “Scoot” your cookies to get them to be the perfect size. Use a knife or jar bigger than the cookie.
- These baked cookies will keep at room temperature in a close-able container for up to 4 days. The dough will keep in the fridge for up to 5. Scooped cookies in the freezer will keep for about 2 weeks!
Soft Chocolate Chip Oatmeal Cookies
Equipment
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- Small Pot
- Large Mixing Bowl
- Whisk
- Rubber Spatula
- Cookie Scoop I use a 1.5 Tbl scoop
- Baking Sheet
- Parchment Paper
Ingredients
- 1/4 Cup Unsalted Butter, browned (56 g)
- 1/4 Cup Brown Sugar (55 g)
- 1/2 Cup Granulated Sugar (100 g)
- 2 each Large Eggs
- 1 tsp Vanilla Extract or Paste
- 3/4 Cup Old Fashioned Rolled Oats (68 g)
- 1 Cup All-Purpose Flour (128 g)
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Kosher Salt
- 1/2 Cup Chocolate of choice, chips or chopped (80 g)
Instructions
- Begin by browning the butter in a small pot.
- In the large mixing bowl add both the sugars along with the brown butter once its cooled. Whisk well to combine.
- Add eggs and vanilla. Again whisking to combine.
- Place the flour, baking soda, baking powder, salt, and oats on top and fold in by using a rubber spatula.
- Once 3/4 mixed add in chocolate and finish mixing until just combined.
- Cover with plastic and place in the fridge for at least 30 minutes before baking.
- Pre-heat oven to 350° F (177° C) and prepare baking sheet with parchment paper.
- Scoop the cookies evenly with room for spread. Feel free to add extra chocolate pieces on top.
- Bake for 10 minutes, or until the edges of the cookie are golden brown.
- Once baked, you can add flakey sea salt on top for a sweet and salty combo!
Notes
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