These are the most delicious oatmeal chocolate chip cookies! They’re packed with flavor, using brown butter, toasted walnuts, and a hint of cinnamon and molasses. They bake with caramelized edges and a soft center filled with melty chocolate chips. It’s bound to be your new go-to oatmeal chocolate chip cookie recipe!
What make these chocolate chip oatmeal cookies so special?
So this recipe actually happened completely by accident. While I was testing my double chocolate graham cracker oat cookies, I unintentionally made an incredibly delicious oatmeal chocolate chip cookie in the process. I then took those findings to creating the most perfect oatmeal chocolate chip cookie recipe. Here’s what makes it so special:
- Brown Butter – Not an incredibly ground breaking ingredient, but one that definitely works in these cookies. The rich toffee flavor of the brown butter plays so well with the oats and added flavors in these cookies. To learn more about brown butter, click here.
- Molasses & Dark Brown Sugar – These cookies are made with a mix of both, where the molasses helps boost that dark brown sugar even more. You can’t taste the molasses in these cookies, but it definitely helps elevate the flavors and lends a super rich consistency.
- Cinnamon – Just a hint is needed to help warm up these oat cookies.
- Toasted Walnuts – This is one of those mix-ins that you can necessary tell it’s there, but it definitely helps create another depth of flavor in these cookies. Toasting the walnuts helps bring out a rich nutty flavor that pairs so well with the brown butter and chocolate.
- Flaky Salt – In my opinion, no cookie is completely without a little flaky sea salt on top. It takes these cookies from basic to gourmet, allowing all of these individual flavors to sing.
Baking tips for oatmeal chocolate chip cookies
- Properly measure the flour – I say this in every post, and for good reason. It’s the number one reason why most recipes fail, especially for cookies. If there’s too much flour, the cookies will turn out dry and they will not spread. If you can, measure the flour with a food scale. Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour.
- Butter temperature – After browning the butter, it’s important to allow the butter to cool before adding it to the sugar. If the butter is too hot, it will create a thinner dough thus a thinner cookie. It also has the potential to partially scramble the eggs once those are mixed in. As a good measurer, give the butter a good 15-20 minutes to cool before use.
- Mixing – This dough is very thick, so take your time mixing in the dry ingredients. It’s easy to miss some of the flour left at the bottom of the bowl, so make sure to scrape the sides and bottom as you mix to ensure everything is well combined.
- Large scoop – For the best consistency, use a large 2oz scoop to bake the cookies. This is the key to creating a range of textures with a crispy outside and soft center.
- Baking – Pull the cookies when the edges are golden and the center looks puffed and slightly underdone. As the cookies cool, the center will set into a tender and soft consistency.
Troubleshooting the cookie spread
- My cookies didn’t spread – This can happen if too much flour is used. Always make sure to spoon and level the flour when measuring and when in doubt, use a food scale (read above for my cookie baking tips). To help this issue, press the cookies as flat as possible before baking.
- My cookies spread too much – This can be the case if the butter is too hot when mixed in, or if you’re using chopped chocolate rather than chocolate chips. In this case, try chilling the dough for 30 minutes. If this doesn’t help, mix in a couple extra tablespoons of flour and that should fix the issue.
Oatmeal Chocolate Chip Cookies FAQs
I haven’t made this specific recipe gluten free, but I do have a separate gluten free oatmeal chocolate chip cookie recipe.
Unfortunately not, as quick oats absorb liquid much more readily than old fashioned oats. If quick oats are used, you run the risk of the cookies baking dry.
Yes, feel free to leave out the walnuts and this should not affect the overall texture and spread of the cookie.
Yes, but try to stick with chocolate chips and not chopped chocolate. Chopped chocolate will make the cookies spread even more.
For the best results, stick with larger cookies as this is the key to those caramelized edges and soft center. But if you prefer smaller cookies, bake for 8-10 minutes.
Once baked and cooled, store the cookies in an air tight container at room temperature. They’ll maintain a good consistency for about 4 days.
For more of the BEST cookie recipes, check out my:
- Ultimate Monster Cookies
- BEST Chocolate Chip Cookies
- Soft and Chewy Sugar Cookies
- Peanut Butter Chocolate Chip Cookies
- Chewy M&M Cookies
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these oatmeal chocolate chip cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print
Oatmeal Chocolate Chip Cookies
- Total Time: 42 minutes
- Yield: 15 large cookies
These are the most delicious oatmeal chocolate chip cookies! They’re packed with flavor, using brown butter, toasted walnuts, and a hint of cinnamon and molasses. They bake with caramelized edges and a soft center filled with melty chocolate chips.
Oatmeal Chocolate Chip Cookies
- 1 cup (220g) unsalted butter
- 3/4 cup (150g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tbsp molasses
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (225g) all purpose flour
- 1 3/4 cups (175g) old fashioned rolled oats (not quick oats)
- 2 tsp cornstarch
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 cup mini semisweet chocolate chips, plus more for topping
- 1/2 cup walnut halves, toasted and chopped
- Flaky sea salt, for sprinkling
Oatmeal Chocolate Chip Cookies
- Preheat the oven to 350F and line a small baking sheet with parchment paper.
- Scatter the walnut halves in an even layer and bake for 8-10 to toast.
- Chop into fine bite-sized bits and set aside.
- In a saucepan, add the butter and place over medium heat.
- Melt down and stir, continuing to heat the butter until it goes from loud and bubbly to quiet and frothy. Keep stirring until the butter starts to turn a rich amber color and gives off a nutty/toffy aroma.
- Remove from heat and pour into a measuring glass (make sure to scrape in the brown bits at the bottom of the pot). It should reach just a smidge past 3/4 cup.
- While the butter cools, whisk together the flour, oats, cornstarch, salt, baking soda, baking powder, and cinnamon in a medium bowl.
- In a large mixing bowl, add the dark brown sugar, sugar, and molasses.
- When the butter is no longer piping hot, pour into the bowl of sugar and whisk to combine.
- Then crack in the eggs and vanilla and whisk vigorously until it turns into a pale and smooth consistency.
- Dump in the dry ingredients and use a rubber spatula to fold the dough together. About halfway through mixing, chuck in the chocolate chips and chopped walnuts and continue to fold.
- The dough should be pretty thick, so make sure to mix in all the dry bits at the bottom of the bowl.
- Line a large baking sheet with parchment paper. Using a large 2oz scoop (or 1/4 cup) scoop 4 cookies out onto the baking sheet.
- Use the palm of your hand to press each cookie flat so they’re about 1 inch thick. Sprinkle the tops with extra chocolate chips, if desired, and bake for 12-15 minutes.
- Pull the cookies when the edges are golden the center looks slightly underdone.
- Sprinkle the tops with a bit of flaky sea salt and transfer to a cooling rack. Continue to bake the rest of the cookie dough.
- Allow the cookies to cool and then dig in!
FREEZER INSTRUCTIONS – To freeze the cookie dough, scoop out the dough and press flat. Then toss the dough into a freezer safe container or ziplock bag. To bake, allow the dough to thaw before being as originally instructed.
GLUTEN FREE – Although I haven’t tried baking this exact recipe gluten free, I have a separate gluten free oatmeal chocolate chip cookie recipe.
SMALLER COOKIES – If you prefer to bake regular-sized cookies, bake for 8-10 minutes.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: oatmeal chocolate chip cookies, chocolate chip oatmeal cookies, oatmeal chocolate chip cookie recipe
Lee R says
Can these be made as bars?
It’s a pretty thick dough so it might work well as bars. Try baking in a 9×13 dish for 30-35 minutes
This turned out just as good as the pictures posted on your Instagram page. I couldn’t wait another day so I made it today. My kids and I are currently using all the self control we have left to stop at one. Thanks for sharing. For some reasons, I forgot to add the walnut but it still turned out perfect. Crispy edges were mindblowing and centre was dreamy delicious 😋
Yay! Thank you!
Linda Powell says
Good Morning: If I wanted to make your Oatmeal Chocolate Chip cookies, would it be ok to leave out the Molassis and/or substitute the Molassis with something else and what would be the best ingredient to substitute the Molassis for? This is my second request, and I would like to bake these cookies. I would appreciate a response.
Molasses is best but you could also try using honey instead!
Never going back to another oatmeal cookie recipe! These are so, so, so good! They are big and chewy with doughy centers. Literally the best!