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Oatmeal Chocolate Chip Cookies
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate your cookies with a delightful mix of oatmeal, chocolate chips, pecans, coconut, and decadent brown butter.
Ingredients:
  • 1 cup (2 sticks, 8 ounces, 225 g) unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup brown sugar, packed
  • 1/2 cup white granulated sugar
  • 2 large eggs, lightly beaten
  • 2 tablespoons water
  • 1 1/2 cups semi-sweet or bittersweet chocolate chips
  • 1 cup chopped pecans (optional)
  • 1 cup sweetened, shredded coconut (optional)
  • 3 cups rolled oats (old fashioned or quick oats, do not use steel cut or instant)
Instructions:
  • Get the oven ready: Preheat it to 350°F. Grease two large cookie sheets with butter or use silicone mats/parchment paper.
  • To brown the butter, place sticks of butter in a stainless steel saucepan with a light, reflective interior. Heat on medium and whisk until butter melts evenly. Cook the butter until it foams up, subsides, and develops a nutty aroma, making sure not to burn it. Once browned bits form, remove from heat and transfer to a glass or metal bowl to cool slightly.
  • Combine the flour, salt, baking soda, nutmeg, and cinnamon in a large bowl and whisk vigorously until well mixed.
  • Prepare the dough: Utilize the browned butter, including the flavorful bits, in the stand mixer bowl. Combine with brown and white sugar. Mix on medium-high for about 3 minutes until smooth. Add eggs and vanilla, continue mixing for an additional 3 minutes until smooth and light.
  • Incorporate flour mixture and 2 tablespoons of water into batter using a wooden spoon, adjusting for jumbo eggs if necessary.
  • Combine chocolate chips, pecans, shredded coconut (if using), and rolled oats into the dough. Refrigerate for up to a day and a half.
  • Drop heaping tablespoons of cookie dough onto lined sheets, ensuring 2" of space between each for spreading while baking.
  • Bake at 350°F for 10 minutes until lightly browned around the edges while still soft in the center. Cookies will firm up as they cool. For a crispier texture, bake for 12-14 minutes, but 10 minutes will result in a chewy cookie.
  • Remove the cookies from the oven and allow them to cool on the hot baking sheet for 2-3 minutes. Then, use a metal spatula to gently move the warm cookies to a wire rack to cool. They will remain soft until fully cooled. Store in an airtight container for 3-5 days.

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