Bakery-Style Oatmeal Chocolate Chip Cookies *with brown butter!
When the classic oatmeal cookie meets the BEST chocolate chip cookie, a delicious cookie creation is born! My Bakery-Style Oatmeal Chocolate Chip cookie has a perfectly crispy-caramelized exterior, a chewy-buttery interior, and is bursting with gooey chocolate chips! With the irresistible nutty flavour of brown butter, these cookies are hard to beat! Don’t believe me? Make this recipe to see what you’re missing out on!
As the summer winds down, and cool fall air rolls in, I find myself searching for a warm comfort cookie to enjoy.
The combination of brown butter and cinnamon give this cookie recipe a perfectly toasted element that is sure to keep you warm. This recipe is simple to make, stress-free, and effortlessly delicious. Why not give them a try today, you won’t regret it!
To make these cookies you will need:
- Brown Butter (A nutty game changer made by simmering unsalted butter!)
- Sugar (combination of light brown sugar and granulated)
- Egg
- Flour
- Rolled Oats
- Chocolate Chips!!
- Cookie essentials: Vanilla Extract, Cinnamon** (for that hint of warmth!), baking soda, salt,
Let’s make some Bakery-Style Oatmeal Chocolate Chip cookies!
To make the Brown Butter:
In a small saucepan over medium-low heat, melt your unsalted butter. Make sure to swirl your saucepan every 30 seconds until butter begins to sizzle. Reduce heat to low. Continue swirling pan for ~5 minutes or until melted butter becomes foamy, makes popping sounds, and begins to take on a nutty aroma! Mixture will begin to turn golden brown and have brown flakes interspersed. Using a wooden spoon or spatula stir your brown butter, lifting the browned butter solids from the bottom of the pan. Remove from heat and allow to cool sightly.
To make Oatmeal Chocolate Chip Cookies
Preheat oven to 350F (325F if using convection bake). Line a baking sheet with parchment paper. Set aside.
In a small bowl, whisk together flour, baking soda, cinnamon, and salt. (This process aerates and sifts the dry ingredients!) Set aside.
Using a large bowl with an electric mixer or the bowl of a stand mixer, beat together sugars (brown and granulated) with the melted brown butter.
Add in egg and vanilla extract. Stir until combined and scrape down the sides of your bowl to incorporate all ingredients.
Slowly add flour mixture to the wet butter/sugar/egg mixture, beating on low speed.
Add oats and chocolate chips to the batter. Stir until combined.
Roll dough into ~2 tbsp balls and set on baking sheet. Place cookies onto baking sheet, spaced 2″ apart. This recipe will make 10 cookies. Bake cookies at 350F for 15 min or until the edges are golden brown.
Let cookies cool for 5 minutes on baking pan before transferring to rack to cool completely.
Enjoy!
Bakery-Style Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup Unsalted Butter
- 3/4 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Egg large, room temperature
- 1 tsp Vanilla Extract
- 1 cup All-purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1 cup Rolled Oats or Sprouted Oats
- 1/2 cup Semi-sweet chocolate chips
Instructions
- Brown Butter: In a small saucepan over medium-low heat, melt butter. Swirl pan every 30 seconds until butter begins to sizzle. Reduce heat to low. Continue swirling for ~3 minutes or until melted butter becomes foamy, makes popping sounds, and begins to take on a nutty aroma! Mixture will begin to turn golden brown and have brown flakes interspersed. Using a wooden spoon or spatula stir butter, lift browned butter bits from the bottom of the pan. Remove from heat and allow to cool. In the meantime, move onto step 2.
- Preheat oven to 350F (325F if using convection bake). Line a baking sheet with parchment paper. Set aside.
- In a small bowl, whisk together flour, baking soda, cinnamon, and salt. (This process aerates and sifts the dry ingredients!) Set aside.
- Using a large bowl with an electric mixer or the bowl of a stand mixer, beat together sugars (brown and granulated) with melted brown butter.
- Add in egg and vanilla extract. Stir until combined and scrape sides of bowl once more to incorporate all the batter.
- Slowly add flour mixture to the wet butter/sugar/egg mixture, beating on low speed until just combined.
- Add oats and chocolate chips to the batter. Stir until combined.
- Roll dough into 2 tbsp balls and set on baking sheet.
- Place cookies onto baking sheet, spaced 2" apart. Bake cookies at 350F for 15 min or until the edges are golden brown.
- Let cookies cool for 5 minutes on baking pan before transferring to rack to cool completely.
Video
Notes
- Savour that warm, nutty brown butter aroma and don’t forget to scrape all those flavourful, brown, flaky butter bits into your batter!
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup! This ensures you don’t add too much flour to these cookies and end up with dry cookies
- The cookies will continue to crack as they cool!
- After rolling into balls, these cookies can be put into a freezer safe bag and stored in the freezer for up to 6 months!! Perfect for your late night oatmeal chocolate chip cookie snacking needs
If you liked this recipe, you should try these delicious cookie favourites!
Best cookies I ever made and I’m OLD! When cooking from frozen does the timing change?
Thank you so much for your comment Deedee! If cooking these cookies from frozen, I would add an extra 2-3min of baking time until they are golden brown at the edges! Enjoy!
These cookies are absolutely delicious! The crispy edges and chewy center are the perfect combination. Make as is or substitute the chocolate chips for raisins – guaranteed to be a family favorite! Mahalo!