Oatmeal Chocolate Chip Cookies – Jessica Gavin

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Bake up a batch of soft and chewy oatmeal chocolate chip cookies and watch them disappear! Browned butter adds a caramel-like flavor that complements the rich cocoa and crunchy pecans.

Oatmeal Chocolate Chip Cookies
Table of Contents
  1. Oat Selection
  2. Brown the butter
  3. Use two types of sugars
  4. Chocolate selection
  5. Preparing the dough
  6. Optional things to try
  7. Baking tips
  8. FAQ
  9. Oatmeal Chocolate Chip Cookies Recipe

A classic oatmeal cookie recipe is a must in your baking repertoire and perfect for sharing during the holidays. I usually add sweet raisins, but melty chocolate chips take the traditional dough base to the next level. It’s the best of both worlds! Plus, some crunchy chopped pecans add a nice snappy contrast to each bite.

Oatmeal has a neutral taste, so I recommend taking a few extra minutes to brown the butter, developing caramel notes. It dramatically enhances the flavor. These large bakery-style treats have crisp edges and a dense, chewy center. I love eating them warm from the tray to enjoy the freshly melted chips.

ingredients in bowls with labels

Oat Selection

There are various types of oats at the store that you can buy, but to yield chewy cookies, old-fashioned rolled oats are your best bet. They retain their flaky oval shape and texture when baked. The base is a majority of oats (three cups), so you won’t lose the mild sweet quality. 

These cookies are one of the few sweet treats packed with fiber and other nutritional benefits from the grain. Avoid using the extra thick oat varieties, as they taste too hard. If you only have instant or quick oats on hand, you can use them, although the results won’t be as chewy.

Brown the butter

There are taste and texture benefits to using melted unsalted butter. Melting the fat creates a dense texture instead of a cakey texture. More liquid is available for hydrating the flour proteins to develop gluten. While melted, toast the milk solids for a few extra minutes until you can smell a butterscotch aroma.

Due to the Maillard browning reaction, the solids change color and develop hundreds of new flavors. The process happens quickly, so keep a close eye for appearance change and your nose to indicate doneness.

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