Oatmeal and chocolate chips are great together. Add in some pecans and coconut and we're pretty excited. But it's the brown butter that take these cookies over the top!
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 oats, chocolate chips, and pecans (because they go so well with chocolate). It is the best of an oatmeal cookie and 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.
The Secret Ingredient for Great Cookies
The secret ingredient? (Among so many, what to choose?) Brown butter. Have you ever made brown butter? Think of the most buttery taste imaginable, and then multiply it by ten. That’s brown butter.
How to Make Brown Butter
Brown butter is easy to make! It takes about ten minutes on the stovetop over medium heat, and is so worth it. The butter foams up, browned bits start to form at the bottom, and it starts to give off a nutty aroma. You will taste the difference. Brown butter has a super buttery and nutty flavor from the browned bits.
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.
What Kind of Oats Work in This Recipe?
We use Quaker Old Fashioned rolled oats for these cookies, but quick oats will work, too. Just don’t use steel-cut or instant oats.
What Add-Ins Work With These Cookies?
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.
You can also add dried cranberries, raisins, or swap the pecans for walnuts.
How to Make-Ahead and Freeze
The dough can be prepped and stored in the fridge up to a day and a half before baking. Once baked, they will keep for 3-5 days in an airtight container.
To freeze dough, scoop out cookie-size portions on a baking sheet lined with wax paper. Freeze until solid, remove from the sheet, and transfer to a freezer-safe zip-top bag until ready to bake. Just add on an extra minute or two to the bake time.
More Fabulous Oatmeal and Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Coconut Chocolate Chip Cookies
- Grandma’s Oatmeal Cookies
- Oatmeal Lace Cookies
- Chocolate Chip Cookies
Updated August 27, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.
Oatmeal Chocolate Chip Cookies Recipe
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 ounces, 225 g) unsalted butter
- 1 1/2 cups 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 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 1 1/2 cups semi-sweet or bittersweet chocolate chips
- 1 cup chopped pecans (optional)
- 1 cup sweetened, shredded coconut (optional)
- 3 cups rolled oats (old fashioned or quick oats, do not use steel cut or instant)
1 Prep the oven and the baking sheets. Preheat the oven to 350°F. Butter two large cookie sheets, or line them with silicone mats or parchment paper.
2 Brown the butter: Place sticks of butter in a thick-bottomed medium sized stainless steel saucepan or other pan with a light, reflective interior. 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.
3 Mix the dry ingredients: Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.
4 Make the dough: Place the browned butter (along with the browned bits) in the bowl of a stand mixer. Add the brown and white sugar. Beat on medium-high until smooth, about 3 minutes.
Add the eggs and vanilla. Beat for 3 more minutes on medium speed until smooth and light.
5 Stir in flour mixture and some water: Using a wooden spoon, stir the flour mixture into the batter.
Stir in 2 tablespoons of 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.)
6 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.
7 Spoon cookie dough onto lined cookie sheets: Spoon out heaping tablespoons of cookie dough and lay them on lined cookie sheets. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet as they bake.
8 Bake: Bake at 350°F 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 to 14 minutes, but 10 minutes will yield a more chewy cookie.)
9 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 for 3 to 5 days.
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