You'll love these 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.
WHAT YOU NEED unsalted butter dark brown sugar granulated sugar molasses eggs vanilla extract all purpose flour old fashioned rolls oats cornstarch kosher salt baking soda baking powder ground cinnamon mini semisweet chocolate chips walnut halves flaky sea salt
1. 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. 2. Remove from heat and pour into a measuring glass. It should reach just a smidge past 3/4 cup.
3. 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. 4. Chop into fine bite-sized bits and set aside.
5. Whisk together the flour, oats, cornstarch, salt, baking soda, baking powder, and cinnamon in a medium bowl. 6. 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 and whisk to combine. 7. Then crack in the eggs and vanilla and whisk vigorously until it turns into a pale and smooth consistency.
8. 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. 9. 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.
10. 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.