Soft and chewy Oatmeal Chocolate Chip Cookies are incredibly chewy and soft cookies with crisp edges. The cookies are loaded with pools of ooey gooey chocolate and rolled oats. Using brown butter adds a strong gourmet flavour to the cookies!
There is truly nothing better any given day than a warm oatmeal chocolate chip cookie. It’s such a classic and staple cookie recipe!
The texture from the oats mixed with the pools of chocolate are just perfect.
I love this recipe because it requires no chill time, meaning you get cookies faster!
Why this recipe works
Chocolate – They’re filled with pools of melty chocolate chunks.
Delicious – Super soft, chewy, and thick cookies.
Easy to make – No mixer and no chill time required! These cookies are ready to go in 15 minutes!
Scroll to view a few key ingredients we’re using. Full recipe and measurements can be found in the recipe card below.
Brown sugar – This type of brown sugar carries more molasses than lighter brown sugars, which helps create that chewy dense cookie.
Chocolate – I used a chopped up chocolate bar. This gives you those pools of chocolate. You may also use chocolate chips!
Egg – Adds richness to the cookies. Remove 2 hours prior to baking.
Oats – I find that rolled oats provide a chewier texture in these cookies. If you don’t have any, you can use quick oats, but keep in mind that the texture won’t be quite the same.
Step by Step Instructions
Step 1 – Brown the butter: In a saucepan over medium heat, melt your butter. Once melted, the butter will begin to foam. Continue stirring (don’t stop!) for 5-8 minutes. After this time, you’ll notice two things: browned specks at the bottom of your pan, and a nutty aroma that will fill the air. Remove from heat, transfer to a glass container and cool for 20 minutes before using.
Step 2 – Mix the wet ingredients: In a medium-sized bowl, add the brown butter, eggs, vanilla, and brown sugar. Whisk until smooth.
Step 3 – Add in the dry ingredients: Toss the flour, oats, baking soda, and salt into the bowl. Gently fold in the chocolate.
Step 4 – Roll the dough into balls and place 2 inches apart on the prepared baking tray. Gently flatten the dough down. Bake at 350°F for 10 minutes. The cookies will look set around the edges and soft inside.
Step 5 – The cookies will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Serve warm. Store in an airtight container for up to 5 days.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
Chocolate: To get those chocolate pools, chop up a chocolate bar. Chocolate chips won’t give you the same results but may also be used.
Flour: Properly measure the flour by spooning the flour into the measuring cup. If you stick the measuring cup directly into the bag of flour, it will compact it and you will have more than you need. A digital scale will give you the most accurate results.
Oats: You may use quick oats instead of regular oats. Quick oats bake faster than regular oats so be careful though!
Can I prepare the dough ahead of time?
Yes! The cookie dough may be prepared 2-3 days in advance. Store the dough in tightly covered saran wrap and store in the refrigerator. If the cookie dough is too cold to scoop, let it sit at room temperature for 15 minutes before scooping the cookie dough.
Can I use quick oats?
Yes! But quick oats give a less chewy texture and bake faster in the oven, so keep an eye on it!
Storing & Freezing
Storing – Store baked cookies in an airtight container for up to 5 days. Cookies are best eaten fresh and warm.
Freezing – Divide the dough evenly and press down gently to flatten each cookie. Place parchment paper in between each cookie and then into a plastic bag or airtight container to avoid sticking. Freeze the cookie dough like this for up to 3 months.
To bake frozen cookie dough, add an additional 1-2 minutes of baking time if needed.
Baked cookies will freeze well for up to 2 months in a bag or container, thaw to room temperature before serving.
Check out these recipes
- Double Chocolate Condensed Milk Cookies
- White Chocolate Reese’s Pieces Peanut Butter Cookies
- White Chocolate Toffee Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
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Brown Butter Oatmeal Chocolate Chip Cookies
- 1/2 cup butter melted and browned
- 1/2 cup brown sugar
- 1 egg room temperature
- 3/4 cups all-purpose flour
- 3/4 cups quick oats
- 1 tbsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chunks
- In a saucepan over medium heat, melt your butter. Once melted, the butter will begin to foam. Continue stirring (don’t stop!) for 5-8 minutes. After this time, you’ll notice two things: browned specks at the bottom of your pan, and a nutty aroma that will fill the air. Remove from heat, transfer to a glass container and cool for 20 minutes before using.
- In a medium sized bowl, whisk together the cooled brown butter and brown sugar. Add in egg and vanilla and continue whisking.1/2 cup butter, 1/2 cup brown sugar, 1 egg, 1 tbsp vanilla
- Add the flour, oats, baking soda, and salt into the bowl. Using a spatula, gently fold in the ingredients until a soft dough forms.3/4 cups all-purpose flour, 3/4 cups quick oats, 1/2 tsp baking soda, 1/4 tsp salt
- Add in the chopped chocolate and fold a few more times.1/2 cup chocolate chunks
- Roll the dough into balls and place 2 inches apart on the prepared baking tray. Gently flatten the dough down. Bake at 350°F for 10 minutes. The cookies will look set around the edges and soft inside.
- Let the cookies cool on the baking tray. They will continue to bake as it sits on the warm baking tray. Sprinkle with flaky salt (if desired). Eat warm or let cool and store in an airtight container for up to 5 days.