Oatmeal Chocolate Chip Cookies

If you love a cookie with texture, depth of flavor, and plenty of chocolate, these oatmeal chocolate chip cookies deliver! They have crisp, caramelized edges, soft centers, and an irresistible combination of chewy oats and melty chocolate in every bite.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 13

Chill time 30

Total Time 58

Servings

Calories 274kcal

Author Allison Mattina

Ingredients

1¼ cups (156g) all purpose flour weighed or spooned and leveled
⅓ cup (67g) granulated sugar
⅔ cup (150g) dark brown sugar packed
⅓ cup plus 1 tablespoon (42g) old fashioned oats
½ teaspoon baking soda
¼ teaspoon salt
½ cup (113g) chilled salted butter cut into cubes
1 cup (145g) chocolate chips or chunks divided
⅓ cup (33g) finely chopped walnuts optional
1 large egg
1½ teaspoons pure vanilla extract
flaky sea salt optional, for topping

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, both sugars, oats, baking soda, and salt. Add the cold butter, and mix on medium-low speed until the mixture resembles rustic sand and the butter is broken down into pebble-sized pieces, about 4 minutes.
Add ¾ cup chocolate and all of the walnuts. Briefly mix to disperse them.
Add the egg and vanilla, mixing on low speed, then turning the speed to medium to bring the dough together.
Scoop the batter into two-tablespoon portions and place on a plate. Press the reserved ¼ cup chocolate chips onto the tops of the dough balls. Shape the dough into mounds that are a bit higher rather than wider. Place the plate, uncovered, in the freezer for 30 minutes. Alternatively, you can cover the plate and refrigerate for two hours, up to overnight.
Preheat oven to 375°F, with racks in the upper and lower third of the oven. Give your oven plenty of time to get all the way up to temp. This higher baking temp is what helps the cookie edges brown.
Place the dough balls on parchment lined baking sheets, no more than 6 per sheet, they will spread quite a bit. Bake for 11-15 minutes, rotating and swapping the baking sheets once during bake time. The cookies should come out of the oven when the edges are just beginning to turn golden brown and the center of the cookies are still underbaked. As soon as they come out of then oven place the baking sheets on wire racks and shape the cookies by pressing the edges inward with a spoon to create an even shape. If desired, sprinkle with flaky sea salt. Allow the cookies to cool completely and they will firm up.

Notes

Stand mixer: This dough comes together best when using a stand mixer with the paddle attachment. In a pinch you can use a hand mixer, but I find that the hand mixer doesn’t break down the cold butter as well.

Chill time: Don't skip chilling. Pop the dough balls in the freezer for 30 minutes or in the refrigerator for 2 hours or up to overnight.

Shaping: These cookies will spread quite a bit. Immediately after baking, use a spoon to push the edges of the cookies inward, creating a uniformed round shape.

Recipe adapted from Fat +Flour cookbook.

Nutrition