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chocolate chip oatmeal cookies on a cooling rack

Oatmeal Chocolate Chip Cookies

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5 from 6 reviews

  • Author: Jenna Barnard
  • 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

  1. Preheat the oven to 350F and line a small baking sheet with parchment paper. 
  2. Scatter the walnut halves in an even layer and bake for 8-10 to toast.
  3. Chop into fine bite-sized bits and set aside.
  4. In a saucepan, add the butter and place over medium heat.
  5. 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.
  6. 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. 
  7. While the butter cools, whisk together the flour, oats, cornstarch, salt, baking soda, baking powder, and cinnamon in a medium bowl.
  8. In a large mixing bowl, add the dark brown sugar, sugar, and molasses.
  9. When the butter is no longer piping hot, pour into the bowl of sugar and whisk to combine. 
  10. Then crack in the eggs and vanilla and whisk vigorously until it turns into a pale and smooth consistency.
  11. 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.
  12. The dough should be pretty thick, so make sure to mix in all the dry bits at the bottom of the bowl. 
  13. 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. 
  14. 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.
  15. Pull the cookies when the edges are golden the center looks slightly underdone.
  16. 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.
  17. 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
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