Oatmeal Chocolate Chip Cookies

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Chewy oatmeal chocolate chip cookies with browned butter, and loaded with chocolate chips, and pecans.

Photography Credit: Elise Bauer

Do you love chocolate chip cookies? How about oatmeal cookies?

My friends, this cookie is a thick and chewy oatmeal cookie with chocolate chips, pecans (because they go so well with chocolate), and browned butter, because of all that wonderful nutty flavor from the browned bits of the butter.

Browned Butter Oatmeal Chocolate Chip Cookies

Browning the butter is easy! It takes about ten minutes, and is so worth it. You will taste the difference.

Just watch it so the butter doesn’t burn, or you’ll have blackened butter, not browned butter, which you won’t want to use in this recipe.

The real variable in this recipe is the shredded coconut. It’s just there for texture. If you add a cup of sweetened shredded coconut to the mix, the cookies will be chewier. You can easily leave it out. Or try some with it, and some without to see which cookie you like better.

Oatmeal Chocolate Chip Cookies Recipe

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  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Yield: Makes about 30 cookies

Brown the butter first, as the butter is cooling, prep the other ingredients. Never browned butter before? See our detailed how-to here: How to Brown Butter

Ingredients

  • 1 cup (2 sticks, 8 oz, 225 g) unsalted butter
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup brown sugar, packed
  • 1/2 cup white granulated sugar
  • 2 eggs (large), lightly beaten
  • 1 teaspoon vanilla extract
  • 2 Tbsp water
  • 1 1/2 cups semi-sweet or bitter-sweet chocolate chips
  • 1 cup chopped pecans (optional)
  • 1 cup sweetened, shredded coconut (optional)
  • 3 cups Old Fashioned rolled oats (Quick oats are okay, but not steel cut, not instant)

Method

1 Brown the butter: Place sticks of butter in a thick-bottomed medium sized stainless-steel saucepan. (It's important to use a saucepan that has a light, reflective interior like stainless steel, otherwise you won't be able to see the butter browning.)

Heat on medium. Melt the butter, whisking so that the butter melts evenly.

Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside. Whisk frequently to check underneath the bubbly surface.

At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully, it's easy for the butter to go from browned to burnt.

When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients.

2 Whisk together the flour, baking soda, and spices: Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.

3 Beat the sugars with the browned butter, add eggs and vanilla: Preheat oven to 350°F (175°C). Place the browned butter (along with the browned bits) in a mixer bowl. Add the brown and white sugar. Beat on medium high speed for about 3 minutes, until smooth.

Add the eggs and vanilla. Beat for three more minutes on medium speed until smooth and light.

4 Stir in flour mixture and some water: Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture.

Stir in 2 Tbsp water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.)

5 Stir in chocolate chips and oatmeal: Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the oatmeal.

Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator.

4 Spoon cookie dough onto lined cookie sheets: Butter two large cookie sheets, or line them with Silpat mats or parchment paper.

Spoon out heaping tablespoon-fuls of cookie dough and lay them on the cookie sheet. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet.

5 Bake: Bake at 350°F (175°C) for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12-14 minutes. 10 minutes will help yield a more chewy cookie.)

6 Cool: Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, carefully transfer the still-hot cookies to a wire rack to cool.

They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container.

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Links:

Chocolate Chip Cookies - these awesome chocolate chip cookies from Simply Recipes' Emma Christensen use a secret ingredient, can you guess what it is?

Coconut Chocolate Chip Cookies - by Aaron Hutcherson here on Simply Recipes

Browned Butter Chocolate Chunk Cookies - by Elise Bauer here on Simply Recipes

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Showing 4 of 110 Comments

  • Jessica

    Made these for church potluck and they were a hit. I used the coconut because I always use coconut whenever I can possibly get by with it in a cookie recipe and no pecans but will be making them again this weekend and adding walnuts per special request from someone at church! Will also be making them gluten free using Namaste gf all purpose flour to accommodate other’s needs. Awesome recipe though

  • Lacy Custer

    Great recipe. The browned butter definitely adds to the flavor BUT I could do without the nutmeg. Kind of made them taste pumpkiny to me. But they were still delicious!

  • Suzanne

    Total convert to browned butter. It gave cookies a depth and savory-ness that my entire family fell in love with!! I plan to make these delicious cookies next time I host book club so I can introduce my friends to this great recipe (not to mention impress them!)..

  • Mr KLC

    I made these cookies for the first time the other day and they were by far the best cookie I have ever eaten. My wife and neighbors agree as well. Thanks for sharing such a fantastic recipe !!! Just a note on the ingredients which I used all of them, browning the butter was the bomb!!! I also used pecans and almonds chopped up in a little electric grinder. I also added a little bit of raw honey (1 tbs) and Amaretto liqueur (about 2 tbp) and I swear these cookies are to die for !!!

  • Susan Maurice

    My cookies didn’t spread out. Any idea why they ended up like haystacks instead of cookie? I followed the recipe to a T.

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