Bakery-Style Oatmeal Chocolate Chip Cookies
My Bakery-Style Oatmeal Chocolate Chip cookie has a perfectly crispy-caramelized exterior, a chewy-buttery interior, and is bursting with gooey chocolate chips! This recipe is simple to make, stress-free, and effortlessly delicious. With the irresistible nutty flavour of brown butter, these cookies are hard to beat!
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
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 
- 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
Tried this recipe?Let us know how it was!