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–+ servings
Oatmeal chocolate chip cookies with a few broken pieces
Nabeah Wahab

Oatmeal Chocolate Chip Cookies

5 from 1 vote
These oatmeal chocolate chip cookies are some of the best you'll have! Deliciously crispy edges and chewy on the inside—my definition of the perfect cookie.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ¾ cup butter (168g)
  • 1 teaspoon instant espresso
  • 1 cup brown sugar, packed (200g)
  • 2 large eggs, room temperature
  • 1 ¼ cup rolled oats (aka old fashioned oats)* (125g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon vanilla extract
  • 1 ½ cup all-purpose flour (207g)
  • ¾ cup semi-sweet chocolate (and extra for the top) (130g) chopped, or chocolate chips, measure with your heart

Method
 

  1. Add the instant coffee to the butter and melt it. Whisk it together. Pour the butter into a large a bowl with the sugar. Give it a quick whisk.
    ¾ cup butter, 1 teaspoon instant espresso, 1 cup brown sugar, packed
  2. Crack in the two eggs and whisk until well combined. Add in the oats, salt, vanilla and baking soda. Mix this altogether
    2 large eggs, room temperature, 1 ¼ cup rolled oats (aka old fashioned oats)*, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoon vanilla extract
  3. Sift in the flour and add in the chopped chocolate. Use a spatula to combine everything together and do not over mix. Stop mixing once everything is combined.
    1 ½ cup all-purpose flour, ¾ cup semi-sweet chocolate (and extra for the top)
  4. Scoop out the cookie dough using a large cookie scoop or shape it into a ball after scooping it with a spoon. I do it about 2 ounces for each cookie but you can make them smaller to get more cookies.
  5. Take some extra chocolate and press onto the cookie balls. This makes them look better especially after they bake, with the melty chocolate on top.
  6. Place into a tray, cover and refrigerate for at least 30 minutes. Halfway through the refrigeration, preheat the oven to 350 F.
  7. Line your cookie sheet/pan with parchment or a silicone baking mat. Take out the cookies from the fridge and place them evenly spaced on to the pan. Make sure there is enough space for the cookies to spread and not stick to each other.
  8. Bake for about 15-20 minutes. Immediately after removing from oven, drop or bang the cookie try on a sturdy surface to kind of deflate them and have that crinkly texture. I usually take them out when they are browning and crisp on the bottom and edges. The top should be set and still soft. The cookies will firm up as they cool.
  9. When you take them out, hit them with a sprinkle of salt. Best if it's flaky salt. Let them cool for 5 minutes on the baking pan and then transfer to a cooling rack to cool down completely.
  10. Enjoy with some milk and let me know they turned out!

Notes

*make sure not to use instant or steel cut oats

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