Oatmeal Chocolate Chip Cookies

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We LOVE these Chewy Oatmeal Chocolate Chip Cookies! They're loaded with chocolate chips, and pecans. Browned butter makes these homemade oatmeal chocolate chip cookies so wonderful!

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.

It’s the best of an oatmeal cookie and a chocolate chip cookie combined! Every bite is filled with something wonderful. This cookie is like the plain jane chocolate chip cookie who wanted something more with her life, and then went out and got it.

thick and chewy oatmeal chocolate chip cookies

The secret ingredient? (Among so many, what to choose?) Browned butter. Have you ever made browned butter? Think of the most buttery taste imaginable, and then multiply it by 10.

That’s browned butter. And it’s so easy to make! 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.

How to Make Brown Butter

The real variable in this oatmeal chocolate chip cookie 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!

More fabulous Oatmeal Cookies

Updated, first published 2012

Oatmeal Chocolate Chip Cookies Recipe

  • 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


  • 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
  • 1/4 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)


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

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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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

chewy oatmeal chocolate chip cookies

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

127 Comments / Reviews

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Did you make it? Rate it!

  1. Rex

    These are very likely the best tasting oatmeal cookies I’ve ever tasted. The flavour is amazing. Most of that has to do with the BROWNED BUTTER. Why had I never heard of using this in baking before…? It is truly an inspired addition and so perfectly flavoured for the combination of oats and brown sugar. And while initially hesitant, following the instructions carefully it was much easier than I expected to create beautiful browned butter. Worth every second of time spent creating it. I am definitely a convert for this technique. Do NOT ignore this ingredient if you want to create a wonderfully satisfying cookie!


  2. JennM

    This is a qualified ‘5 star’ rating. I used milk chocolate rather than bittersweet since that was all I had, and ultimately (that is, after eating five cookies!) I have decided the bittersweet or semisweet chips would have been better. The texture of these cookies is great, and the browned butter adds some unexpected richness. Next time, going dark…


  3. Katherine

    So so good! Came into the kitchen 10 minutes after taking them out of the oven and my family had already eaten half of them!


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  4. Ellie

    These are really good. My only complaint is the recipe does not call for salt and I didn’t think to add any. At least a little salt is really important for bringing out the sweetness and flavor in cookies. I really noticed it missing. I added an extra egg white instead of 2 Tbs. water.


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  5. Christy M

    I have a problem. I just made these yesterday and they have all disappeared ;) Seriously they’re so good. The only modification I made was to omit nutmeg, simply because I didn’t have any.
    A question – Do you know if this dough would freeze well to bake at a later date?


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