BEST Oatmeal Chocolate Chip Cookies Recipe

Name: BEST Oatmeal Chocolate Chip Cookies Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 10
Cuisine: American
Ingredients: 10 tbsp Unsalted Butter (10 tbsp unsalted butter (140g)); ½ cup Light Brown Sugar (½ cup packed light or dark brown sugar, packed (100g)); ¼ cup Granulated Sugar (¼ cup white sugar (50g)); 1 piece Egg (1 large egg); 1 piece Egg Yolks (1 egg yolk); 1 tsp Vanilla Bean Paste (1 tsp vanilla bean paste); 1 ½ cup Rolled Oat (1 1/2 cup old fashioned rolled oats (150g)); ⅔ cup All-Purpose Flour (2/3 cup all purpose flour (85g)); ½ tsp Cinnamon (1/2 tsp cinnamon); ¾ tsp Table Salt (¾ tsp salt (you can reduce to ½ tsp if you don't like your cookies to be too salty)); ½ tsp Baking Powder (½ tsp baking powder); ¼ tsp Bicarbonate of Soda (¼ tsp baking soda); 4 oz Dark Chocolate (4 oz dark chocolate, chopped (113g)); 4 oz Milk Chocolate (4 oz milk chocolate, chopped (113g)); 0 pieces Sea Salt (Optional: flakey sea salt to serve) — optional

BEST Oatmeal Chocolate Chip Cookies Recipe - Dessert (American)

37 minAmerican

Servings10

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Ingredients

For 10 servings

Unsalted Butter10 tbsp · 10 tbsp unsalted butter (140g)
Light Brown Sugar½ cup · ½ cup packed light or dark brown sugar, packed (100g)
Granulated Sugar¼ cup · ¼ cup white sugar (50g)
Egg1 piece · 1 large egg
Egg Yolks1 piece · 1 egg yolk
Vanilla Bean Paste1 tsp · 1 tsp vanilla bean paste
Rolled Oat1 ½ cup · 1 1/2 cup old fashioned rolled oats (150g)
All-Purpose Flour⅔ cup · 2/3 cup all purpose flour (85g)
Cinnamon½ tsp · 1/2 tsp cinnamon
Table Salt¾ tsp · ¾ tsp salt (you can reduce to ½ tsp if you don't like your cookies to be too salty)
Baking Powder½ tsp · ½ tsp baking powder
Bicarbonate of Soda¼ tsp · ¼ tsp baking soda
Dark Chocolate4 oz · 4 oz dark chocolate, chopped (113g)
Milk Chocolate4 oz · 4 oz milk chocolate, chopped (113g)
Sea Salt0 pieces · Optional: flakey sea salt to serve · optional

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Steps

1Pre-heat your oven to 350F (conventional). Add the oats to a large baking pan and toast in the oven for 7-8 minutes
2In the meantime, place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma
3Turn the heat all the way to the lowest setting, and add the brown and white sugars. Whisk on the lowest flame for just 1-2 minutes, then remove from the heat. The heat facilitates the dissolving of the sugars and starts breaking them down for a deeper flavor. You are not trying to caramelize or melt the sugars. The mixture may look somewhat grainy, don't worry
4Remove from heat and cool the mixture for 5 minutes. It should be warm, but not hot anymore
5Add the egg, egg yolk, and vanilla, and whisk for 1-2 minutes until the mixture becomes very smooth and creamy like caramel. If you see any clumps of sugar, press them down with the back of a spoon and they should mix in
6Sift the flour, cinnamon, salt, baking powder and baking soda into a separate bowl. Add the toasted oats and mix everything together
7Add the dry ingredients to the wet in 2 batches and fold with a rubber spatula until just combined. Do not overmix!
8Lastly, gently fold in the chopped chocolate (ensure the mixture isn't hot beforehand)
9Use a 2 tbsp cookie scoop to divide the dough into 10 balls (if the dough feels a bit too runny to scoop, refrigerate it for 10 min first). Don't apply pressure onto the balls, just gently pull them together
10Place the cookie balls onto a plate or baking sheet, and add a few chocolate chunks on top (you can add more chocolate or reserve some of the chopped chocolate from earlier)
11Refrigerate for at least 2 hours, but ideally overnight for best results
12Pre-heat oven to 370F (conventional / no fan) and prepare a large light-colored cookie sheet with parchment paper
13Transfer the balls to the sheet, keeping at least 3" between them
14Bake for 10-12 minutes depending on how soft and gooey you want the cookies to be. I always recommend baking 1 test cookie first!
15Sprinkle the cookies with some flakey sea salt (optional) and let them cool down at room temperature for 10-15 minutes
16Serve and enjoy while still warm!