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–+ servings
Stack of oatmeal chocolate chip cookies with a broken cookie showing a gooey chocolate center.
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Oatmeal Chocolate Chip Cookies

Rich, chewy, and packed with chocolate chips, these brown butter oatmeal chocolate chip cookies take a classic favorite to the next level. The nutty browned butter and hint of cinnamon add incredible depth of flavor, while the chilled dough creates perfectly thick cookies with crisp edges and soft centers.

Ingredients

  • 1 cup unsalted full-fat cultured butter (like Kerrygold)
  • 1 3/4 cups all-purpose flour *See notes below for measuring
  • 1 1/3 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt *add 1 teaspoon if not using flaky finishing salt
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 whole eggs room temperature
  • 2 teaspoons vanilla bean paste or extract
  • 1 cup semi-sweet chocolate chips
  • 2/3 cup bittersweet chocolate baking wafers (sub extra chocolate chips if not using)
  • Flaky sea salt for finishing optional
US Customary - Metric

Instructions

  • In a stainless steel or light-colored saucepan, cook the butter over medium heat, stirring occasionally, until the milk solids at the bottom are deep golden brown. The butter will become quiet when all of the water has cooked off. Immediately pour it into a large mixing bowl. You should have about 185 grams of browned butter.
  • Cool the browned butter to 90–100°F (32–38°C). To speed this up, place the bowl in the refrigerator or freezer and stir every 10 minutes.
  • Meanwhile, whisk together the flour, oats, baking soda, cinnamon, and salt in a medium bowl.
  • Once the butter has cooled, whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs and vanilla until smooth.
  • Fold in the dry ingredients until almost combined, with a few flour streaks remaining. Fold in the chocolate chips and chocolate wafers until evenly distributed.
  • Cover the bowl and refrigerate for 20–30 minutes, or until the dough is firm enough to scoop.
  • Using a 1.5-2 ounce cookie scoop, portion the dough onto a parchment-lined baking sheet. Cover and refrigerate for 2–3 hours. If chilling longer, allow the dough to sit at room temperature for 20-30 minutes before baking to encourage the same spread.
  • When ready to bake, preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
  • Arrange 5–6 cookies per baking sheet, leaving plenty of space between them. Bake one tray at a time, for 10-13 minutes, or until the edges are golden brown and the centers are set but still soft. Keep the remaining dough refrigerated while each tray bakes.
  • Immediately after baking, use a large round cutter or bowl to swirl around the cookies to create perfectly round edges. Press additional chocolate chips or wafers into the tops, if desired, and sprinkle with flaky sea salt.
  • Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack with a spatula to cool completely.

Notes

*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftovers in an airtight container at room temperature for 2-3 days.
Chocolate wafers: I used Guittard Bittersweet Chocolate Baking Wafers.
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