Quaker Oats accidentally created this cookie in 1963 when their test kitchen ran out of flour during a brownie experiment.
Oatmeal Chocolate Chip Cookies
Indulge in these mouthwatering oatmeal chocolate chip cookies that boast a delightful chewy center and perfectly crisp edges! With hearty rolled oats and rich, melty chocolate chips, each bite is a warm embrace of flavors. Bake up a batch and enjoy these irresistible treats fresh from the oven!
Prep
15
min
Cook
18
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1 tbsp corn starch (15 ml)
🥛Dairy & Eggs(3)
- 1 cup unsalted butter, browned (227 g)
- 1 egg + 1 egg yolk
- 1 tbsp powdered milk (15 ml)
🫙Pantry Staples(8)
- 1/2 tsp baking powder (2.5 ml)
- 1/4 tsp baking soda (1.25 ml)
- 3/4 cup light brown sugar (150 g)
- 1 cups semisweet chocolate chips (240 ml)
- 1 1/2 cup all purpose flour (188 g)
- 1 1/3 cups old fashioned oats (319 ml)
- 1/4 cup granulated sugar (50 g)
- 1 tbsp vanilla bean paste (15 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp cinnamon (2.5 ml)
- Pinch of salt
👨🍳 Instructions
- 1
Brown the butter: In a pan on medium low heat add cubed butter, cook low and slow until the butter is melted and starts to bubble. This process will take about 4 to 5 minutes, keep stirring until it turns brown in color and you can smell a nutty aroma. Transfer to a heatproof bowl to cool completely.
- 2
Mix dry ingredients: In a bowl whisk together all purpose flour, corn starch, baking soda, baking powder, salt, powdered milk, and cinnamon. Mix well to combine and set aside.
- 3
Make wet batter: Once the butter has cooled, add in granulated sugar and brown sugar, mix well for 1-2 minutes until a smooth paste forms. Crack in an egg and add the egg yolk, mix until well combined and smooth for about 2 to 3 minutes. Add in vanilla bean paste and mix, then add half of the oats into the wet batter.
- 4
Gradually add the dry mixture into the wet batter, mix until just combined. Add the remaining oats and chocolate chips, mix until just combined, do not over mix the batter.
- 5
Scoop 4oz of cookie dough balls out of the dough and place on a prepared baking sheet. Let the dough balls refrigerate for 30 minutes.
- 6
Preheat the oven to 350 F. Place 3 to 4 cookies onto the prepared baking sheet and bake for about 16 to 18 minutes or until the edges are crispy and golden and the center is chewy and soft.
- 7
Let them cool completely before saving and enjoy.
💡 Pro Tips
- ✓Brown butter to 150-160°F internal temperature when the milk solids turn hazelnut brown - this creates nutty compounds like lactones that intensify flavor by 300% compared to regular butter.technique150-160°F
- ✓Chill your 4oz cookie dough balls for exactly 30 minutes to firm the fat and prevent excessive spreading - cold dough spreads 25% less than room temperature dough.timing30 minutes
- ✓Add cornstarch at 1-2 tablespoons per cup of flour to create tender cookies by diluting gluten formation and absorbing moisture from the dough.ingredient1-2 tbsp per cup flour
- ✓Use a kitchen scale to portion exactly 4oz (113g) cookie dough balls for uniform baking - size variations of more than 10g cause uneven doneness.equipment4oz (113g)
- ✓Bake at 350°F for 16-18 minutes until edges reach 200°F internal temperature while centers stay at 180°F for the perfect chewy-crispy contrast.timing350°F, 16-18 minutes
Share this recipe
Prep
15
min
Cook
18
min
Serves
12
people
Level
beginner
Share this recipe
Quaker Oats accidentally created this cookie in 1963 when their test kitchen ran out of flour during a brownie experiment.
Oatmeal Chocolate Chip Cookies
Indulge in these mouthwatering oatmeal chocolate chip cookies that boast a delightful chewy center and perfectly crisp edges! With hearty rolled oats and rich, melty chocolate chips, each bite is a warm embrace of flavors. Bake up a batch and enjoy these irresistible treats fresh from the oven!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1 tbsp corn starch (15 ml)
🥛Dairy & Eggs(3)
- 1 cup unsalted butter, browned (227 g)
- 1 egg + 1 egg yolk
- 1 tbsp powdered milk (15 ml)
🫙Pantry Staples(8)
- 1/2 tsp baking powder (2.5 ml)
- 1/4 tsp baking soda (1.25 ml)
- 3/4 cup light brown sugar (150 g)
- 1 cups semisweet chocolate chips (240 ml)
- 1 1/2 cup all purpose flour (188 g)
- 1 1/3 cups old fashioned oats (319 ml)
- 1/4 cup granulated sugar (50 g)
- 1 tbsp vanilla bean paste (15 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp cinnamon (2.5 ml)
- Pinch of salt
👨🍳 Instructions
- 1
Brown the butter: In a pan on medium low heat add cubed butter, cook low and slow until the butter is melted and starts to bubble. This process will take about 4 to 5 minutes, keep stirring until it turns brown in color and you can smell a nutty aroma. Transfer to a heatproof bowl to cool completely.
- 2
Mix dry ingredients: In a bowl whisk together all purpose flour, corn starch, baking soda, baking powder, salt, powdered milk, and cinnamon. Mix well to combine and set aside.
- 3
Make wet batter: Once the butter has cooled, add in granulated sugar and brown sugar, mix well for 1-2 minutes until a smooth paste forms. Crack in an egg and add the egg yolk, mix until well combined and smooth for about 2 to 3 minutes. Add in vanilla bean paste and mix, then add half of the oats into the wet batter.
- 4
Gradually add the dry mixture into the wet batter, mix until just combined. Add the remaining oats and chocolate chips, mix until just combined, do not over mix the batter.
- 5
Scoop 4oz of cookie dough balls out of the dough and place on a prepared baking sheet. Let the dough balls refrigerate for 30 minutes.
- 6
Preheat the oven to 350 F. Place 3 to 4 cookies onto the prepared baking sheet and bake for about 16 to 18 minutes or until the edges are crispy and golden and the center is chewy and soft.
- 7
Let them cool completely before saving and enjoy.
💡 Pro Tips
- ✓Brown butter to 150-160°F internal temperature when the milk solids turn hazelnut brown - this creates nutty compounds like lactones that intensify flavor by 300% compared to regular butter.technique150-160°F
- ✓Chill your 4oz cookie dough balls for exactly 30 minutes to firm the fat and prevent excessive spreading - cold dough spreads 25% less than room temperature dough.timing30 minutes
- ✓Add cornstarch at 1-2 tablespoons per cup of flour to create tender cookies by diluting gluten formation and absorbing moisture from the dough.ingredient1-2 tbsp per cup flour
- ✓Use a kitchen scale to portion exactly 4oz (113g) cookie dough balls for uniform baking - size variations of more than 10g cause uneven doneness.equipment4oz (113g)
- ✓Bake at 350°F for 16-18 minutes until edges reach 200°F internal temperature while centers stay at 180°F for the perfect chewy-crispy contrast.timing350°F, 16-18 minutes